RCI-SP.003.0064.002

Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 unit – 4 pounds beef stewing meat; 6 slices bacon (chopped or pork lardons); 1 unit olive oil; 1 unit carrot sliced; 2 cups onions sliced; 3 cups red wine; 2 cups beef broth; 1 unit bay leaf; 1 tsp thyme; 1 large tomato (peeled); 8 oz mushrooms quartered; 1 tablespoon tomato paste; 3 cloves garlic

thumb|300px|Boeuf Bourguignon * Preparation time: 30 minutes * Cooking time: 30–40 minutes

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

– 4 pounds beef stewing meat
3 unit
bacon (chopped or pork lardons)
6 slices
olive oil
1 unit
carrot sliced
1 unit
onions sliced
2 cups
red wine
3 cups
beef broth
2 cups
bay leaf
1 unit
thyme
1 tsp
tomato (peeled)
1 large
mushrooms quartered
8 oz
tomato paste
1 tablespoon
garlic
3 cloves

Method

Brown beef in pork fat or bacon drippings.

Drain fat but save the browned bacon or lardons.

Add enough olive oil to sauté carrot, onions, mushrooms and garlic for 4 minutes and add tomato (chopped) and paste.

Cook for two minutes and add liquids, bay leaves, thyme, salt and pepper to taste.

Bring to boil and add crisp bacon.

Cover and simmer on top of stove or in 325°F oven for 30 – 40 minutes.

Add beurre manié to thicken sauce (optional) and serve over noodles or steamed new potatoes.

Boeuf Bourguignon

Ingredients

Method

What Makes This Variant Distinct