Boeuf Bourguignon

What is Boeuf Bourguignon?
Beef stewed in red wine with bacon, mushrooms and onions

Boeuf Bourguignon Recipe (serve 6)

Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.

Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.

Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's fat until browned. Remove the beef.

Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.

Step 5: Mix the butter and the flour to make a paste.

Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.

Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.

Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.

Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.

Boeuf Bourguignon is traditionally served with boiled potatoes

Wine suggestion: Young red wine such as Beaujolais Villages, Saint Emilion or a red wine from Burgundy (French Wine Guide).

Bon appétit!
 

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