RCI-SP.003.0064.001

Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 large onions; 1 kg beef (blade steak, or stewing shoulder cut); 300 g of chopped carrot; 300 g of button mushrooms; 1 unit bouquet of herbs: basil (rosemary and thyme tied with string); 2-4 cups of red wine; 1-2 cloves of garlic; 1 unit salt and pepper; 1 unit olive oil; 1 unit flour

France | Meat | Stews (French for Burgundy beef) is a well known, traditional French stew prepared

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

onions
3 large
beef
blade steak, or stewing shoulder cut
1 kg
of chopped carrot
300 g
of button mushrooms
300 g
bouquet of herbs: basil
rosemary and thyme tied with string
1 unit
of red wine
2-4 cups
of garlic
1-2 cloves
salt and pepper
1 unit
olive oil
1 unit
flour
1 unit

Method

Cut beef into large, five-centimeter chunks. Season with salt, pepper and olive oil.

Cook beef a small amount at a time in a dutch oven or large saucepan until it's golden brown on the outside. Remove each portion as it's done and set aside.

Add three large onions and garlic to the same pot and cook till golden brown.

Sprinkle with two tablespoons of flour. Cook a few minutes longer.

Add one to two cups of red wine.

Bring wine to a boil then simmer for five minutes.

Add beef, carrots, herbs and mushrooms.

Add another couple of cups of red wine and water; enough to cover the meat and vegetables.

Cook for 2-3 hours, stirring occasionally. Remove surface scum as required.

Boeuf Bourguignon

Ingredients

Method

What Makes This Variant Distinct