Boeuf Bourguignon

Recipe courtesy Anne Parent
Show: Tyler's Ultimate Episode: Stew
TOTAL TIME: 4 hr 45 min
Prep: 45 min
Inactive Prep: --
Cook: 4 hr
 
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
      GARLIC CROUTONS:
      • 3 slices white bread, cut into small squares
      • 2 tablespoons olive oil, for frying
      recipe tools
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      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

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      4

      Newest Ratings and Reviews

      Read all 2 reviews

      • on June 04, 2013

        Flag

        Good but not great. Julia's can't be beat. This recipe omits browning the beef in rendered bacon fat and thus doesn't have the authentic flavor found in France. It should be prepared in a Dutch oven and simmered in the oven.

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      • 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....... :)

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