Boeuf Bourguignon

    Boeuf Bourguignon


    74 people made this

    About this recipe: Beef Bourguignon is a classic dish of Burgundy, designed to celebrate the wines for which Burgundy is famous. The Bouquet Garni adds a special flavour to this Beef Bourguignon recipe.

    Serves: 4 

    • 250ml beef stock
    • 3 tablespoons plain flour
    • 1 tablespoon tomato puree
    • 1 teaspoon beef demi glace or concentrated beef stock
    • 3 tablespoons bacon dripping
    • 450g beef topside, diced into 5cm pieces
    • 3 tablespoons sherry
    • 250g chopped onions
    • 250ml Burgundy wine
    • Bouquet Garni
    • 3 sprigs fresh parsley
    • 3 sprigs fresh rosemary
    • 1 sprig fresh thyme
    • 1 bay leaf

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. In a small bowl, mix together beef stock, flour, tomato puree and demi glace; set aside.
    2. Heat bacon dripping in a large heavy frying pan over medium heat. Add beef, and cook until brown on all sides. Remove beef from pan; set aside. Stir the sherry into the pan. Add the onions, and cook about 5 minutes. Blend in the tomato puree mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the bouquet garni: Place parsley, rosemary, thyme and bay leaf in a square of muslin. Place bouquet in sauce.
    3. Return beef to pan. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
    4. Melt butter in a small frying pan over medium heat. Saute mushrooms until lightly browned. Add to beef in the pan, and continue cooking 15 minutes. Discard bouquet garni. Serve sprinkled with parsley.

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