Boeuf Bourguignon Recipe

Name: Boeuf Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 2-ounce chunk bacon, cut into small pieces; 1 1/4 pounds beef-stew meat, cut into 1 1/2-inch pieces; Salt; freshly ground black pepper; 1 tablespoon olive oil; 1 medium onion, diced; 13 carrot, from the thick end, peeled and diced; 2 teaspoons flour; 1 cup red wine; 1 cup beef stock; Herb packet of 1/2 bay leaf; 1 large clove garlic, smashed; a handful of parsley stems; 1/4 teaspoon dried thyme; and 5 peppercorns, all tied in cheesecloth; 3 or 4 baby onions or 4 (1-inch) pieces of leek; 4 baby carrots, or the thin ends of larger ones; 2 or 3 new potatoes; French bread (optional)

Servings: persons

1 2-ounce chunk bacon, cut into small pieces
1 1/4 pounds beef-stew meat, cut into 1 1/2-inch pieces
Salt
freshly ground black pepper
1 tablespoon olive oil
1 medium onion, diced
13 carrot, from the thick end, peeled and diced
2 teaspoons flour
1 cup red wine
1 cup beef stock
Herb packet of 1/2 bay leaf; 1 large clove garlic, smashed; a handful of parsley stems; 1/4 teaspoon dried thyme; and 5 peppercorns, all tied in cheesecloth
3 or 4 baby onions or 4 (1-inch) pieces of leek
4 baby carrots, or the thin ends of larger ones
2 or 3 new potatoes
French bread (optional)

1
Brown the bacon in a heavy 3 1/2-to-4-quart saucepan.
2
When it has lightly browned, use a slotted spoon to transfer it to a medium bowl, leaving the fat in the pan.
3
Pat the pieces of beef very dry with a paper towel, then season all over with salt and pepper.
4
Add the olive oil to the pan, and when its hot, brown half the pieces of beef over medium-high heat on all sides, about 5 minutes total.
5
Transfer the meat to the bowl of bacon.
6
Brown the remaining beef and add to the same bowl.
7
Keep the pan over the heat and saute the onion and carrot until lightly browned, 3 to 4 minutes.
8
Return the meats to the pot, sprinkle with the flour, season with a pinch of salt and pour in the wine and stock.
9
Tuck the herb packet into the pot and bring to a boil, then reduce the heat, cover and cook at a bare simmer until tender, 2 hours or more.
10
Add the baby onions, baby carrots and potatoes, bring to a boil and simmer, covered, until tender when pierced with a fork, 20 to 25 minutes.
11
Serve yourself 4 to 5 chunks of meat with all the vegetables and a good French bread to mop up the sauce.
12
The dish benefits from sitting overnight in the refrigerator.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 1 2-ounce chunk bacon, cut into small pieces, 1 1/4 pounds beef-stew meat, cut into 1 1/2-inch pieces, Salt, freshly ground black pepper, and more.

Yes, Boeuf Bourguignon falls under the Soups & Stews 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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