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You are here: Home / Recipes / Main Dishes / BOEUF BOURGUIGNON

Main Dishes

BOEUF BOURGUIGNON

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Classic Boeuf Bourguignon is one of the many reasons that I love French cooking.  It’s definitely a bit of a project so you should make it for the people you love as a gift.  It’s luscious and soul satisfying, everything you want the people you love to feel.

 

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BOEUF BOURGUIGNON

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  • Author: Rocky Mountain Woman

Ingredients

Scale
  • 2 garlic cloves, mashed and diced
  • 2 onions, sliced
  • 2 carrots, cut lengthwise
  • fresh parsley
  • 1 stick of celery
  • fresh thyme
  • 1 bay leaf
  • pepper from the mill
  • kosher salt
  • 1 bottle of dry red wine – preferably Burgundy
  • 3 lbs beef, cubed
  • vegetable oil
  • 2 T flour
  • 1 T tomato paste
  • 2 fresh tomatoes, quartered
  • 1/2 lb bacon
  • 3/4 C mushrooms

Instructions

  1. Take a few springs of fresh thyme with a stick of celery, a little parsley and a bay leaf – tie together with kitchen string
  2. In a large pot, put the garlic, onions, carrots and the bouquet garni, a little additional parsley, sprinkling of kosher salt and a few grinds from the pepper mill
  3. Add the beef and wine
  4. Sprinkle the top with a little vegetable oil
  5. Marinate for 12 hours
  6. Remove the beef, vegetables and bouquet garni from the liquid and drain on paper towels
  7. Heat 1/4 cup of vegetable oil in a skillet until very hot and brown the meat on all sides
  8. Remove the meat to a bowl and let rest
  9. Drain the oil from the pan, add a 2 T fresh oil and saute the vegetables
  10. Place the meat and the vegetables in a large dutch oven
  11. Sprinkle with the flour and mix well
  12. Stir in the tomato paste and cook for a few minutes
  13. Add the reserved marinate, bouquet garni and the tomatoes
  14. Add enough water to just cover the ingredients
  15. Bring to a simmer and cover with a buttered round of parchment paper, then a lid
  16. Transfer to the oven and roast at 375 degrees for about 2 1/2 hours
  17. Remove from the oven and let it sit
  18. Saute the bacon and mushrooms
  19. Add the bacon and mushrooms to the pot and let simmer for about 15 minutes

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adapted from Le Cordon Bleu at Home

If you don’t have any Burgundy, Pinot Noir is a good substitute!

xxoo,

RMW

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Reader Interactions

Comments

  1. Barb says

    November 30, 2012 at 2:14 pm

    I’m salivating as I read this. Why don’t you live next door to me? How’s Dad?

    Reply
    • Rocky Mountain Woman says

      December 2, 2012 at 4:43 pm

      Barb!

      I wish you lived next door also! We could hike and ski together and cook for our grandkids…

      Dad is hanging in there…

      Reply
  2. Axelle the french cook says

    December 1, 2012 at 11:28 am

    We love boeuf bourguignon and we cook it often during this season.
    I cooked one last week. Yours seems very god too 😉

    Reply
    • Rocky Mountain Woman says

      December 2, 2012 at 4:36 pm

      Axelle!

      I would LOVE to see your version!

      xxoo,

      RMW

      Reply
  3. Judie McEwen says

    December 1, 2012 at 12:20 pm

    I have made this dish using Julia Child’s recipe. Only trouble, it took sooo long, and was eaten in 15 minutes!!!

    Reply
  4. Lea Ann (Cooking on the Ranch) says

    December 3, 2012 at 4:28 am

    We went to a French Restaurant a couple weeks ago and had this and it was wonderful. It will be on my table soon. I’d love to see Axelle’s version also.

    Reply
  5. Jenny Matlock says

    December 3, 2012 at 5:21 am

    I could hear Julia Child’s funny voice reading this recipe inside my head!

    Crusty rolls.

    Nice tart salad.

    Yum.

    Oh!

    Reply
  6. Barb says

    December 19, 2012 at 7:51 pm

    I read down to here to catch up with you, and I’m salivating all over the keyboard. We’re finally getting snow – 2′ in the last few days. Hope you’re getting some, too.

    Reply

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I have a condition called Obsessive Compulsive Food Disorder (OCFD). I can’t walk by a restaurant without checking out the menu or past a bookstore without going in to check out the newest cookbooks. Food is the lens that I view my life through. Read More…

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