Try this Boeuf Bourguignon recipe, or contribute your own. "Mushrooms" and "Gabriels" are two of the tags cooks chose for Boeuf Bourguignon."This is without a doubt, the best stew I have ever tasted!! I cook it 12 hours in a crock pot and add some corn starch if it needs to be thicker. Serve it over noodles or parsley rice to extend it." - Allenadale
Yield: 4 Servings Ready in 45 minutes
favorite of 20 people 5 people want to try
Verified by stevemur
Boeuf Bourguignon Preparation
Preheat oven to 180C/350F. Heat oil in an ovenproof casserole dish and saute the bacon until slightly crisp. Transfer bacon to a plate then brown the meat in the same oil. Remove any excess oil then add butter and diced onion and saute a little. Sprinkle flour over the meat and mix in. Pour in the red wine and bring to a simmer. Add the beef stock to cover the meat and add the bouquet garni. Bring to the boil, reduce heat and leave at a simmer. Season with salt and pepper. Remove any surface scum and cover pan. Cook in the preheated oven for at least 1 1/2 hours. The meat is cooked when it falls apart easily. When the meat is tender, remove the dish from the oven and place on top of the stove over medium heat. Add the mushrooms and bacon and simmer until the mushrooms are cooked. Remove the bouquet garni, check the seasoning and serve sprinkled with freshly chopped parsley. Bon appetit!
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