Boeuf Bourguignon With Baguette Dumplings Recipe

Name: Boeuf Bourguignon With Baguette Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs stewing beef, cut into 6 large chunks; 2 tablespoons plain flour; 2 tablespoons vegetable oil; 5 ounces lardons or 5 ounces cubed smoked bacon; 10 button onions or 10 shallots, peeled; 2 garlic cloves, crushed flat; 1 bay leaf; 1 bunch parsley, stalks only (leaves reserved); 1 sprig thyme; 1 sprig rosemary; 3 cloves; 10 peppercorns, crushed; 2 cups red wine; 1 tablespoon tomato paste; 1 teaspoon sugar; 1 teaspoon salt; 10 chestnut mushrooms; fresh parsley leaves, chopped, to garnish; 7 ounces stale baguette, crust included (or other bread); chopped parsley; 1 cup milk; 1 pinch nutmeg; salt and pepper; 1 egg; 1 tablespoon plain flour; butter, for frying

Servings: persons

2 lbs stewing beef, cut into 6 large chunks
2 tablespoons plain flour
2 tablespoons vegetable oil
5 ounces lardons or 5 ounces cubed smoked bacon
10 button onions or 10 shallots, peeled
2 garlic cloves, crushed flat
1 bay leaf
1 bunch parsley, stalks only (leaves reserved)
1 sprig thyme
1 sprig rosemary
3 cloves
10 peppercorns, crushed
2 cups red wine
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon salt
10 chestnut mushrooms
fresh parsley leaves, chopped, to garnish
7 ounces stale baguette, crust included (or other bread)
chopped parsley
1 cup milk
1 pinch nutmeg
salt and pepper
1 egg
1 tablespoon plain flour
butter, for frying

1
Preheat the oven to 300F.
2
Dust each piece of meat with flour.
3
Heat the oil in a large casserole over a high heat and fry the meat in batches until browned.
4
Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown.
5
Add in the herbs and spices and return the meat to the pan.
6
Add 10 fl oz water, the wine, tomato paste, sugar and salt.
7
Scrape up the caramelized bits as they will add flavour.
8
Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart.
9
Cut the baguette into small cubes and place in a bowl.
10
Add the parsley.
11
Bring the milk to a boil and pour over.
12
Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes.
13
Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour.
14
If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour.
15
Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball).
16
About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste.
17
Meanwhile, heat a tablespoon or so of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain.
18
Garnish the stew with parsley and serve with the dumplings.

1263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: 2 lbs stewing beef, cut into 6 large chunks, 2 tablespoons plain flour, 2 tablespoons vegetable oil, 5 ounces lardons or 5 ounces cubed smoked bacon, and more.

Yes, Boeuf Bourguignon With Baguette Dumplings 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.

That's it — enjoy your meal!

Boeuf Bourguignon With Baguette Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions