Recipe courtesy of Rachel Khoo

Boeuf Bourguignon with Baguette Dumplings

Getting reviews...
Each region in France uses their own local red wine for this dish, so you don't need to use a bottle of Burgundy. Dumplings made from leftover baguettes make a great alternative to potatoes, as well as soaking up the juices from the stew.
  • Level: Intermediate
  • Total: 4 hr
  • Prep: 30 min
  • Inactive: 15 min
  • Cook: 3 hr 15 min
  • Yield: 4 to 6 servings
Share This Recipe


Boeuf Bourguignon: 



  1. For the boeuf bourguignon: Preheat the oven to 300 degrees F/150 degrees C/Gas 2.
  2. Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, and then fry the lardons, onions and garlic in the same pan until golden brown. Add in the peppercorns, cloves, bay leaf, parsley stems, rosemary and thyme and return the meat to the pan. Add 10 fluid ounces/300 milliliters water, the wine, tomato puree, salt and sugar. Scrape up the caramelized bits as they will add flavour.
  3. Cover, place in the oven and cook until the meat is tender and almost falling apart, 3 hours.
  4. For the dumplings: Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over the bread. Stir so that the milk is absorbed evenly, and then cover and leave for 15 minutes.
  5. Season the bread mixture with nutmeg, salt and pepper; stir in the egg and mix in 1 tablespoon of the flour. If the mixture is too wet (it should be moist and only slightly sticky), add a second tablespoon of flour. Wet your hands a little to help stop the dough sticking to them, and then make 12 to 14 dumplings (smaller than a golf ball).
  6. About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste.
  7. Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat until golden brown and crisp, 5 minutes; drain.
  8. Garnish the stew with chopped parsley and serve with the dumplings.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …