• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Boeuf a la Bourguignonne

  • Recipe Submitted by on

Category: Beef, Main Dish

 Ingredients List

  • 4 L bs Beef
  • -Chuck; Cut into large piece
  • 2 M edium
  • -Carrots; Peeled & diced
  • 1 M edium
  • -Onion; Peeled & diced
  • 4 M edium
  • -Leeks; Whites chopped
  • 1 - Bouquet Garni (see
  • -below)
  • 2 - Bottles Red
  • -Wine; Drinkable
  • Salt and Freshly Ground
  • -Pepper
  • 3 T ablespoons Oil
  • 2 T ablespoons Flour
  • 1/2 Baguette; Cut into 12
  • -1/4 " pc
  • 1 C love
  • -Garlic; Peeled
  • 1/4 L b Slab
  • -Bacon; Julienned
  • 1/4 L b White
  • -Mushrooms; Sliced
  • Chopped Fresh Parsley


**Bouquet Garni**1 bay leaf, 2 peeled garlic cloves, 5 black peppercorns,
and 1 sprig each parsley and thyme, all tied in a washed piece of

1. Combine beef, carrots, onions, leeks, bouquet garni, and wine in a large
bowl. Cover and marinate in refrigerator overnight.

2. Drain beef and vegetables, reserving marinade and bouqet garni. Set
vegetables aside. Season beef with salt and pepper. heat oil in a
casserole over medium-high heat. Brown beef, turning occasionally, 7-10
minutes. Remove beef, add vegetables and brown, stirring, 3-4 minutes.
Return beef, sprinkle with flour, and cook, stirring, 1-2 minutes. Add
marinade and bouquety garni. Bring to a boil, skim foam, then reduce heat
to low. Cover and simmer until tender, about 2 1/2 - 3 hours.

3. For Croutons, preheat oven to 350F. Toast bread in a single layer on a
cookie sheet until golden, about 10 minutes. Rub with garlic and set
aside. Cook bacon in a skillet until crisp, 5-8 minutes. Remove. Increase
heat to medium-high, add mushrooms and cook for 5 minutes.

4. Remove beef from pot, set aside, discard bouquet garni. Reduce sauce
over medium heat until thick, about 10 minutes. Skim, then press sauce
through strainer. Season with salt and pepper to taste and add beef.
Garnish with parsley, bacon, mushrooms and croutons.

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