Try this Boeuf Bourguignon recipe, or contribute your own. "Onion" and "Campanile" are two of the tags cooks chose for Boeuf Bourguignon.
Yield: 4 servings Ready in 1 hours
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Boeuf Bourguignon Preparation
1 Cut the chuck steak into large cubes. Peel the onions and chop finely. Heat the oil in a high-sided frying pan and fry the onions. Remove them from the pan when they are soft and golden. 2 Now fry the pieces of meat in the pan. When they are brown on all sides, sprinkle in the flour and stir continuously with a wooden spoon. Add the onions, then pour in the wine. Stir again, season and add the bouquet garni. 3 Cover the pan and cook over a low heat for 3 hours. When the meat is tender, remove the bouquet garni. Arrange the meat in a serving dish and serve hot. Campanile tip: The day before, marinade the cubes of meat in the red wine with carrots, onions and peppercorns. Filter the marinade before using the wine to cook the meat. The excellent reputation and quality of Dijon cuisine has led the capital of the Dukes of Burgundy to become the capital of an annual Gastronomic Festival which takes place each year in November.
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