Beef Bourguignon

Course : French
Serves: 7
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3 pounds beef -- chuck or top round, cut in 2 inch cubes
1 small onion -- sliced
2 cups red wine
1 small bay leaf
4 sprigs parsley
1 dash thyme
2 tablespoons salad oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 small carrot -- sliced
1 clove garlic -- crushed
3 tablespoons butter
1 tablespoon flour
1/2 cup consomme
1/4 pound salt pork -- diced
24 small white onions
1 cup mushrooms -- fresh or canned, sliced

Preparation / Directions:

In deep bowl, combine meat, sliced onion, wine, bay leaf, parsley, thyme, oil, salt, pepper, carrot, and garlic. Let stand for 4 hours, turning meat occasionally. Remove meat and pat dry with paper towels. Strain marinade and set aside for further use. In Dutch oven or large, heavy saucepan, heat 2 tablespoons butter. Add meat and cook until well browned on all sides. Add flour and cook for 3 minutes, stirring constantly. Stir in consommé and marinade. Bring to boil. Cover and simmer for 2 hours. Meanwhile, in a small saucepan, heat remaining butter. Add salt pork and onions, and cook over medium flame for 10 minutes, or until pork and onions are golden brown. Remove them to pan in which meat is cooking. Add mushrooms. Bring to boil. Cover and simmer for 45 minutes, or until meat is fork tender. Serve hot. Serve with boiled potatoes. Also good with all kinds of macaroni. Comments: Beef Bourguignon is one of the famous French dishes that you can eat all over the world, but probably the best you can eat anywhere is the one you can make at home. Beef Bourguignon is never prepared in small quantity. The right proportions are for 6 to 8 persons. Prepare it for a party dinner (kept warm in a chafing dish it makes a wonderful buffet dish), or for two family meals. It is better when reheated. It may also be frozen and kept in the freezer. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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