Boeuf Bourguignon Recipe

Name: Boeuf Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons salad oil; 2 slices fatback; 1 1/2 cups carrots diced; 2 pounds rump roast cut into 1/4-in slices; 2 onions mediums; 1 clove garlic minced fine; 2 shallots finely chopped; 1/2 pound mushrooms chopped; 1/2 bottle Burgundy wine; 1 cup cognac; salt to taste; freshly ground black pepper to taste

Servings: persons

2 tablespoons salad oil
2 slices fatback
1 1/2 cups carrots diced
2 pounds rump roast cut into 1/4-in slices
2 onions mediums
1 clove garlic minced fine
2 shallots finely chopped
1/2 pound mushrooms chopped
1/2 bottle Burgundy wine
1 cup cognac
salt to taste
freshly ground black pepper to taste

1
Pour the oil into the bottom of a two-quart flameproof casserole and add one slice of the fatback.
2
Add the diced carrots and cover them with a single layer of one-third of the sliced beef. Sprinkle with salt and pepper.
3
Sprinkle the meat with half the onions, garlic, shallots and mushrooms.
4
Cover with a layer of half the remaining beef and sprinkle with more salt and pepper.
5
Add the remaining onions, garlic, shallots and mushrooms and cover with a final layer of the remaining beef. Top with the second slice of fatback.
6
Pour the burgundy and cognac over all.
7
Season with additional salt and pepper.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons salad oil, 2 slices fatback, 1 1/2 cups carrots diced, 2 pounds rump roast cut into 1/4-in slices, and more.

Yes, Boeuf Bourguignon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Boeuf Bourguignon

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