Boeuf Bourguignon Recipe

Name: Boeuf Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -ounce butter, plus 2 ounces butter, for frying; 1 -ounce flour; 4 tablespoons olive oil, for frying; 4 1/4 pounds beef shoulder, cut into large pieces; 2 onions, chopped; 2 strips unsmoked bacon, cut in pieces; 6 carrots, chopped; 2 stalks celery, chopped; 1/2 turnip, diced; 1 small bunch parsley, leaves finely chopped; 1 sprig thyme; 1 sprig rosemary; 1 sprig oregano; 1 tablespoon chopped garlic; 2 bottles red burgundy wine; Salt and freshly ground black pepper; 1 tablespoon black currant liqueur (recommended Creme de Cassis); Garlic Croutons, recipe follows; Serving suggestion: boiled potatoes and garlic croutons; 3 slices white bread, cut into small squares; 2 tablespoons olive oil, for frying; 2 cloves garlic, mashed; Salt and freshly ground pepper

Servings: persons

1 -ounce butter, plus 2 ounces butter, for frying
1 -ounce flour
4 tablespoons olive oil, for frying
4 1/4 pounds beef shoulder, cut into large pieces
2 onions, chopped
2 strips unsmoked bacon, cut in pieces
6 carrots, chopped
2 stalks celery, chopped
1/2 turnip, diced
1 small bunch parsley, leaves finely chopped
1 sprig thyme
1 sprig rosemary
1 sprig oregano
1 tablespoon chopped garlic
2 bottles red burgundy wine
Salt and freshly ground black pepper
1 tablespoon black currant liqueur (recommended Creme de Cassis)
Garlic Croutons, recipe follows
Serving suggestion: boiled potatoes and garlic croutons
3 slices white bread, cut into small squares
2 tablespoons olive oil, for frying
2 cloves garlic, mashed
Salt and freshly ground pepper

1
Combine 1-ounce of butter and 1-ounce of flour to make a paste.
2
Set aside.
3
In a large heavy-bottomed saucepan, brown the beef in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides.
4
Remove from pan and reserve.
5
Add onions and cook until translucent.
6
Add bacon and cook until softened.
7
Add carrots, celery, turnip, parsley, thyme, rosemary, oregano, and garlic.
8
Add the butter and flour mixture.
9
Stir to make sure ingredients are well-combined.
10
Add the beef back and pour in the wine, making sure that it covers the ingredients.
11
Bring to a boil and season with salt and freshly ground pepper.
12
Add 1 tablespoon of Creme de Cassis.
13
Cover and simmer for 4 hours on a low heat.
14
Garnish with a little chopped parsley and serve with Garlic Croutons.
15
Saute the bread cubes in olive oil and garlic.
16
Season with salt and pepper.

1864

kcal

Calories

132

Fat

Carbs

137

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 23 ingredients. The key ingredients include: 1 -ounce butter, plus 2 ounces butter, for frying, 1 -ounce flour, 4 tablespoons olive oil, for frying, 4 1/4 pounds beef shoulder, cut into large pieces, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boeuf Bourguignon

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