French · openly licensed
Boeuf Bourguignon
Boeuf bourguignon (French for Burgundy beef) is a well known, traditional French stew prepared with beef braised in red wine (originally Burgundy wine) and beef broth, flavored with garlic, onions, carrots, a bouquet garni and garnished with mushrooms. It is one of many examples of peasant dishes slowly evolving into haute cuisi…
3 hoursSee sourceLevel 3
Gather first
Ingredients
- 1 kg beef (blade steak or stewing shoulder cut)
- 3 large onions, chopped
- 1–2 cloves of garlic
- 300 g of chopped carrot
- 300 g of button mushrooms
- Bouquet of herbs: basil, rosemary and thyme tied with string
- 2–4 cups of red wine
- Salt
- Pepper
- Olive oil
- Flour
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Make it
Method
- Cut beef into large, 5 cm chunks. Season with salt, pepper and olive oil.
- Cook beef a small amount at a time in a dutch oven or large saucepan until it's golden brown on the outside. Remove each portion as it's done and set aside.
- Add onions and garlic to the same pot and cook till golden brown.
- Sprinkle with 2 tablespoons of flour. Cook a few minutes longer.
- Add 1–2 cups of red wine.
- Bring wine to a boil then simmer for 5 minutes.
- Add beef, carrots, herbs, and mushrooms.
- Add another couple cups of red wine and water (enough to cover the meat and vegetables).
- Cook for 2–3 hours, stirring occasionally. Remove surface scum as required.