I like to prepare this recipe in the winter, when we crave warm comfort food. We often double this recipe and freeze leftovers... they are wonderful for lazy nights. This is ideal for entertaining as I can prepare it a few days before. For wine pairing... of course, we serve it with Burgundy wine!

Still searching for what to cook ?

Name: Boeuf Bourguigon
Prep time: 30 min
Cook time: 5 h 30 min
Total time: 6 h
Yield: 6
Cuisine: not set
Ingredients: 2 Kg of Beef (cut in one inch cube); 1 carrot (slices); 1 large onion (slices); 2 garlic clove (small pieces); a dozen of mushroom (baby bella type - in quarter); 1 liter of red wine; 1 bouquet garni (3-4 bay leaves bunch of thyme, rosemary, parsley,...); 4-6 slices of bacon (cut in pieces); 1 cup of fresh parsley; 1/2 cup of flour; 1 cup of butter

Find the most delicious recipes here

INGREDIENTS

2 Kg of Beef (cut in one inch cube)
1 carrot (slices)
1 large onion (slices)
2 garlic clove (small pieces)
a dozen of mushroom (baby bella type - in quarter)
1 liter of red wine
1 bouquet garni (3-4 bay leaves ; bunch of thyme, rosemary, parsley,...)
4-6 slices of bacon (cut in pieces)
1 cup of fresh parsley
1/2 cup of flour
1 cup of butter

Servings

INSTRUCTIONS

In a salad bowl, coat the beef cubes with flour. Add salt and pepper.

In a cast iron pan, melt 1/4 cup of butter and brown the beef cubes.

In a large pot (dutch oven), melt the remaining of the butter, and add beef cubes, carrot, onion, mushroom, some salt and pepper, stir well.

Immediately after, add the wine until all is covered, the bouquet garni. Stir well for a minute or two.

Leave the mixture covered for about two hours at medium-low heat and stir occasionnally (the stew should simmer, not boil).

Reduce the heat to low and uncover for about one hour, then add garlic. Continue occasionnally stirring and add wine if the level of wine reaches 2/3 of the mixture.

Continue to cook until meat is tender. Add fresh parsley (saving some for presentation).

Serve hot with boiled potatoes and sprinkle fresh parsley for presentation (on both dishes).

Make ahead: This dish can be made two-three days prior to serving. I usually keep it in the fridge and simmer it a few more hours everyday, adding wine. The more wine you add, the longer the dish needs to be reduced...therefore, the wine flavor will be stronger and the meat will be more tender.

NOTES

Alert editor

Boeuf Bourguigon

2 Kg of Beef (cut in one inch cube)
1 carrot (slices)
1 large onion (slices)
2 garlic clove (small pieces)
 a dozen of mushroom (baby bella type - in quarter)
1 liter of red wine
1 bouquet garni (3-4 bay leaves bunch of thyme, rosemary, parsley,...)
4-6 slices of bacon (cut in pieces)
1 cup of fresh parsley
1/2 cup of flour
1 cup of butter

In a salad bowl, coat the beef cubes with flour. Add salt and pepper.

In a cast iron pan, melt 1/4 cup of butter and brown the beef cubes.

In a large pot (dutch oven), melt the remaining of the butter, and add beef cubes, carrot, onion, mushroom, some salt and pepper, stir well.

Immediately after, add the wine until all is covered, the bouquet garni. Stir well for a minute or two.

Leave the mixture covered for about two hours at medium-low heat and stir occasionnally (the stew should simmer, not boil).

Reduce the heat to low and uncover for about one hour, then add garlic.  Continue occasionnally stirring and add wine if the level of wine reaches 2/3 of the mixture.

Continue to cook until meat is tender. Add fresh parsley (saving some for presentation).
  
Serve hot with boiled potatoes and sprinkle fresh parsley for presentation (on both dishes).

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (430g)
Recipe Makes: 6 Servings

Calories: 619
Calories from Fat: 555 (90%)

Amt Per Serving		% DV

	Total Fat 61.6g	82 %
	Saturated Fat 38.9g	195 %
	Monounsaturated Fat 15.9g
	Polyunsanturated Fat 2.4g
Cholesterol 162.8mg		50 %
Sodium 436.6mg		15 %
Potassium 40.5mg		1 %
Total Carbohydrate 15.9g		5 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 15.4g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 619

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!