Boeuf Bourguignonne Recipe

Name: Boeuf Bourguignonne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef, round steak cut in 2inch cubes; 2 cups red wine; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 teaspoon thyme ground; 1 each bay leaves; 1 each celery stalks; 3 each garlic cloves; 2 each carrots; 3 each onions; 1/4 cup flour, all-purpose; 1 tablespoon tomato paste; 1/2 cup beef stock; 1 1/2 cups pearl onions white, parboiled; 2 ounces mushrooms sliced; 5 each tomatoes ripe; 1 tablespoon butter; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon sugar

Servings: persons

3 pounds beef, round steak cut in 2inch cubes
2 cups red wine
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon thyme ground
1 each bay leaves
1 each celery stalks
3 each garlic cloves
2 each carrots
3 each onions
1/4 cup flour, all-purpose
1 tablespoon tomato paste
1/2 cup beef stock
1 1/2 cups pearl onions white, parboiled
2 ounces mushrooms sliced
5 each tomatoes ripe
1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon sugar

1
Combine wine, olive oil, salt, pepper, thyme, and bay leaf.
2
Slice one onion, one carrot, one clove of garlic, and celery.
3
Add to wine mixture.
4
Marinate beef in this mixture for at least two hours and up to 24 hours.
5
Turn occasionally.
6
Remove meat and pat it dry.
7
Strain marinade and reserve.
8
Heat 2 tablespoons butter with olive oil in heavy skillet.
9
Brown the meat quickly on all sides.
10
Remove meat to a two-quart baking dish.
11
Deglaze skillet with 1/4 cup reserved marinade and add to baking dish.
12
Chop remaining onions, carrot, and garlic finely.
13
Melt two tablespoons butter in skillet and saute the garlic, onions and carrot until lightly browned (about 5 minutes).
14
Blend in flour and stir one minute.
15
Add marinade and broth and tomato paste.
16
Stir until mixture comes to a boil.
17
Pour over meat.
18
Cover, cook in 350-degree oven for 2 1/2 hours.
19
Melt 1 tablespoon butter in skillet and saute white onions with salt and sugar until golden.
20
Add mushrooms and saute for two minutes more.
21
Add white onions, mushrooms, and tomatoes to beef.
22
Continue to bake for 10 more minutes.

1306

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 21 ingredients. The key ingredients include: 3 pounds beef, round steak cut in 2inch cubes, 2 cups red wine, 2 tablespoons olive oil, 1 teaspoon salt, 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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