Boeuf Bourguignonne Recipe

Name: Boeuf Bourguignonne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/2 pound salt pork, cut into 1/4-inch cubes, blanched in water; 4 pounds lean, boneless chuck or brisket, cut into 1 1/2-inch cubes; Salt to taste; Freshly ground pepper to taste; 1 tablespoon chopped garlic; 24 pearl white onions, about 3/4 pound, peeled; 1 pound small button mushrooms; 5 tablespoons flour; 5 cups dry red Burgundy wine; 2 whole cloves; 2 whole allspice; 1 bay leaf; 1/2 tespoon dried thyme; 4 parsley sprigs

Servings: persons

1/2 pound salt pork, cut into 1/4-inch cubes, blanched in water
4 pounds lean, boneless chuck or brisket, cut into 1 1/2-inch cubes
Salt to taste
Freshly ground pepper to taste
1 tablespoon chopped garlic
24 pearl white onions, about 3/4 pound, peeled
1 pound small button mushrooms
5 tablespoons flour
5 cups dry red Burgundy wine
2 whole cloves
2 whole allspice
1 bay leaf
1/2 tespoon dried thyme
4 parsley sprigs

1
Using a large, heavy skillet over medium heat, add the cubes of salt pork.
2
Cook, stirring with a slotted spoon, until they are crisp.
3
Remove the cubes and set aside.
4
Leave the rendered fat in the skillet.
5
Add the cubes of beef to the skillet.
6
Sprinkle with salt and pepper and brown over high heat, stirring and turning the pieces often, for about 10 minutes.
7
Add the garlic, onions and mushrooms, stirring often.
8
Sprinkle with flour and stir to coat evenly.
9
Add the wine and stir.
10
Add the saltpork cubes, cloves, allspice, bay leaf, thyme and parsley; salt and pepper to taste.
11
Bring to a boil.
12
Cover and simmer for 1 1/2 hours or until meat is tender.
13
Remove the bay leaf, parsley sprigs and any fat on top.

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 14 ingredients. The key ingredients include: 1/2 pound salt pork, cut into 1/4-inch cubes, blanched in water, 4 pounds lean, boneless chuck or brisket, cut into 1 1/2-inch cubes, Salt to taste, Freshly ground pepper to taste, and more.

Yes, Boeuf Bourguignonne 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 Bourguignonne

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