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Boeuf a la Bourguignonne

French.Palate's picture
  Streaky bacon 6 Ounce, derinded and chopped (175 Gram)
  Onions 2 Large, chopped
  Bouquet garni 1
  Olive oil 3 Tablespoon
  Dry red wine 1⁄2 Pint (300 Milliliter)
  Beef dripping/Lard 1 Tablespoon
  Plain flour 1 1⁄2 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Button mushrooms 8 Ounce (250 Gram)
  Onions 12
  Chopped parsley 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste

Put the bacon, chopped onions and beef in a dish.
Add the bouquet garni, oil and wine and stir well.
Leave to marinate for 4 hours.
Remove the bacon, onions, meat and bouquet garni and drain well.
Strain the marinade and set aside.
Melt the dripping or lard in a flameproof casserole.
Add the bacon and onion and fry gently for 5 minutes; remove and set aside.
Add the meat to the fat remaining in the casserole and brown well on all sides.
Stir in the flour and cook for 1 minute.
Stir in the marinade and bring to the boil.
Add the bouquet garni, garlic, and salt and pepper to taste.
Cover and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 1 1/2 to 2 hours.
Return the bacon and onion to the casserole, add the mushrooms and whole onions and cook for 1 hour.
Remove the bouquet garni.

Recipe Summary

Main Dish

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Boeuf A La Bourguignonne Recipe