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Boeuf Bourguignon

Italian.Chef's picture
  Boneless chuck steak 3 Pound
  Bacon slices 4 , cut into tiny pieces
  Brandy 2 Tablespoon
  Onions 2 , finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Flour 2 Tablespoon
  Red wine 1 1⁄2 Cup (24 tbs)
  Beef broth 1⁄2 Cup (8 tbs)
  Bouquet garni 1
  Parsley sprigs 3
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Peppercorns 1 Teaspoon
  Butter 2 Tablespoon (To Complete)
  Mushrooms 1⁄4 Pound, quartered (To Complete)
  Finely chopped parsley 2 Tablespoon (To Complete)

Trim all the fat off the beef, and cut into 1" cubes.
Fry the bacon in a large skillet until all the fat has rendered.
Drain the bacon, remove and leave to one side.
Saute the beef in the bacon fat a few pieces at a time until lightly browned.
Transfer the beef to the casserole with the bacon, and place over moderate heat.
Add, and flame the brandy.
Stir in the onions, garlic and flour.
Add the wine and beef broth and bring to simmering point.
Add the bouquet garni ingredients, tied with a string in a cheesecloth bag, and season with salt and pepper.
Place in a preheated 350° oven for 1 1/2 hours.
Cool and chill the casserole in the refrigerator for at least four hours.
To reheat the stew, place in a preheated 350° oven for 20 minutes.
Heat the remaining butter in a small frying pan and saute the mushrooms until lightly browned.
Add the mushrooms to the casserole and garnish with parsley.

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Boeuf Bourguignon Recipe