Boeuf Bourguignon

Boeuf Bourguignon

Ready in 45 minutes
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Boeuf Bourguignon"

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Try this Boeuf Bourguignon recipe, or contribute your own. "Mushrooms" and "Gabriels" are two tags used to describe 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

Ingredients

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1 tb Vegetable oil
150 g Bacon; cut in small strips
1 1/4 kg Rump steak; cut into 4 cm
1 tb Butter
1 Brown onion; diced
1 tb Plain flour
1/2 Bottle red wine; good quality
2 c Beef stock; or water
1 Bouquet garni
1/2 bay leaf parsley
Salt
200 g Mushrooms; sliced
1 tb Chopped parsley

Original recipe makes 4 Servings

Servings  

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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Calories Per Serving: 937 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 2 years ago
A little work to make it but well worth it. Tastes great. Thought there would be some leftovers for my lunch but no such luck, we finished it all. Definitely recommend this one.
RKG1 9 years ago
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