French Boeuf Chablis Blanc Recipe

Name: French Boeuf Chablis Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 lb. boneless beef chuck, cut into 1-inch pieces; 4 oz. butter; margarine; 1/4 cup cognac, if desired; 2 cups white Chablis wine; 4 carrots, cut into 2.5-inch sticks; 3 carrots, grated; 2 onions, diced; 6 tbsp. all-purpose flour; 2 cloves garlic, finely sliced; 3 bay leaves; 1-1/2 tsp. salt; 1-1/2 tsp. thyme, ground; 1/4 tsp. pepper; 1 lb. mushrooms; 18 sm. white onions, 1-inch in diameter and peeled; French bread, if desired

Servings: persons

2-1/2 lb. boneless beef chuck, cut into 1-inch pieces
4 oz. butter
margarine
1/4 cup cognac, if desired
2 cups white Chablis wine
4 carrots, cut into 2.5-inch sticks
3 carrots, grated
2 onions, diced
6 tbsp. all-purpose flour
2 cloves garlic, finely sliced
3 bay leaves
1-1/2 tsp. salt
1-1/2 tsp. thyme, ground
1/4 tsp. pepper
1 lb. mushrooms
18 sm. white onions, 1-inch in diameter and peeled
French bread, if desired

1
Brown boneless beef chuck pieces (1/2 at a time) in butter in Dutch oven.
2
Heat cognac; ignite and pour over beef, if desired.
3
Add wine, carrot sticks, grated carrots, diced onion, flour, garlic, bay leaves, salt, thyme and pepper; mix lightly.
4
Cover and cook in 375 degree F (moderate) oven 2 hours, stirring every half hour.
5
Add mushrooms and onions; cover and continue cooking 2 hours, stirring occasionally.
6
Adjust seasoning to taste.
7
Remove bay leaves.
8
Serving Ideas : Serve with French bread, if desired.
9
NOTES : Cooking liquid should become a thick sauce.
10
If sauce is too thin, increase oven temperature to 400F during last 20 minutes of cooking time.
11
If sauce is too thick, add water as needed.
12
Source: Recipe Du Jour

734

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.
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 17 ingredients. The key ingredients include: 2-1/2 lb. boneless beef chuck, cut into 1-inch pieces, 4 oz. butter, margarine, 1/4 cup cognac, if desired, and more.

Yes, French Boeuf Chablis Blanc 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!

French Boeuf Chablis Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions