- 4 lbs beef shoulder (stewing beef)
- 4 carrots, peeled and sliced
- 1 onion, chopped
- 1 lb mushrooms, sliced
- 2 stalks celery, chopped
- 2 cups of beef bouillon (beef stock)
- 1 bottle red burgundy wine (young wine)
- 1 ounce flour
- 4 tb olive oil
- 1 ounce butter
- 1 sprig thyme
- 1 clove garlic, mashed
- 18 small white onions
- Salt and black pepper
Boeuf Bourguignon, This is a wonderfully traditional French stew full of fresh herbs, rich gravy, and tender beef. It is one of the most incredible meals you can make with beef chuck and a bottle of pinot noir.
Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.
Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.
Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon’s fat until browned. Remove the beef.
Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.
Mix the butter and the flour to make a paste.
Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.
Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.
Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.
Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.