Boeuf Bourguignon

Recipe courtesy Anne Parent
Show: Tyler's Ultimate Episode: Stew

Photo: Boeuf Bourguignon

Rated: 4 stars out of 5Rate it!Read 1 review

TOTAL TIME:4 hr 45 min
Prep:45 min
Inactive Prep:--
Cook:4 hr 0 min
 
YIELD:6 servings
LEVEL:Intermediate

Ingredients

  • 1-ounce butter, plus 2 ounces butter, for frying
  • 1-ounce flour
  • 4 tablespoons olive oil, for frying
  • 4 1/4 pounds beef shoulder, cut into large pieces
  • 2 onions, chopped
  • 2 strips unsmoked bacon, cut in pieces
  • 6 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 turnip, diced
  • 1 small bunch parsley, leaves finely chopped
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 sprig oregano
  • 1 tablespoon chopped garlic
  • 2 bottles red burgundy wine
  • Salt and freshly ground black pepper
  • 1 tablespoon black currant liqueur (recommended Creme de Cassis)
  • Garlic Croutons, recipe follows
  • Serving suggestion: boiled potatoes and garlic croutons

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

GARLIC CROUTONS:
  • 3 slices white bread, cut into small squares
  • 2 tablespoons olive oil, for frying

Directions

Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside. In a large heavy-bottomed saucepan, brown the beef in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides. Remove from pan and reserve.

Add onions and cook until translucent. Add bacon and cook until softened. Add carrots, celery, turnip, parsley, thyme, rosemary, oregano, and garlic. Add the butter and flour mixture. Stir to make sure ingredients are well-combined. Add the beef back and pour in the wine, making sure that it covers the ingredients. Bring to a boil and season with salt and freshly ground pepper. Add 1 tablespoon of Creme de Cassis. Cover and simmer for 4 hours on a low heat.

Garnish with a little chopped parsley and serve with Garlic Croutons.
Saute the bread cubes in olive oil and garlic. Season with salt and pepper.

Yield: 6 servings

Similar Recipes

more from this episode

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Newest Ratings and Reviews

Read all 1 reviews

  • on July 22, 2011

    Flag

    My only hope is that when I make this stew it is as good as what it looked like on TV. Looks like a lovely recipe and worth trying; which I will be doing tomorrow in am....... :

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN

what's hot

What Would Brian Boitano Make?
What Would Brian Boitano Make? Host: Brian Boitano

Get Cooking Channel on your TV.

Learn How