29 December 2012,08:08 by

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Boeuf Bourguignon is one of the most social dishes; it’s perfect in many occasions. You will surely try this; it has the amazing and great taste that you are looking for. It prepares not at least one hour. It is commonly needs some ingredients that can taste it perfectly such as red wine. Amazing and wonderful!
Serves :

Preparation Time :
4 hours 25 minutes

Cooking Time :
2 hours 20 minutes

Preparation Method :

  • Layer onion slices; herbs and meat in bowl, then mix together brandy, wine and oil and pour over. Cover and leave to marinate for at least 4 hours.
  • Melt the butter in flameproof casserole, add bacon and fry over moderate heat until starting to crisp.
  • Remove bacon with slotted spoon and set aside. Add small onions and fry until lightly colored, then remove with slotted spoon and set aside.
  • Add mushrooms and fry for 1 minute, then remove and drain on absorbent paper towels.
  • Remove beef pieces from marinade, then strain the marinade and reserve the liquid. Dry beef thoroughly, add to casserole and fry over brisk heat until browned all over.
  • Sprinkle in the flour and cook for 1 minute, then gradually stir in the strained marinade and the stock.
  • Bring to the boil, add garlic, bouquet garni, salt and pepper to taste, cover tightly and simmer gently for 1 ½ hours.
  • Skim surface of any fat, then add the bacon, onions and mushrooms. Simmer for further 30 minutes or until beef is tender.
  • Discard bouquet garni, taste and adjust seasoning. Transfer to warmed serving dish.
  • Serve immediately with Buttered Noodles and a green salad. 


  • 14 medium onion, peeled and sliced
  • 2 parsley sprig
  • 2 thyme sprig 
  • 2 bay leaf, crushed
  • 1 ½ kg chuck steak or top rump, cut into 6 pieces
  • 2 tablespoon brandy
  • 500 ml full-bodied red wine
  • 4 tablespoons Cooking oil
  • 50 grams butter
  • 100 grams lean bacon, derinded and cut into thin strips
  • 16 pickling onions, peeled
  • 200 grams mushrooms, sliced
  • 4 tablespoons flour
  • 500 ml beef stock
  • 2 clove garlic, peeled and crushed
  • 2 bouquet garni
  • Salt
  • Freshly ground pepper

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