Boeuf Bourguignon

Name: Boeuf Bourguignon
Yield: Serves 6
Cuisine: France
Ingredients: 1.5 kg (3 lb 5 oz) beef blade or chuck steak; 3 garlic cloves, crushed; 1 bouquet garni; 750 ml (26 fl oz/3 cups) red wine (preferably burgundy); 1 onion, chopped; 70 g (2½ oz) butter; 200 g (7 oz) small button mushrooms; 300 g (10½ oz) French shallots, peeled; 200 g (7 oz) bacon, cut into short strips; 2 tablespoons plain (all-purpose) flour; 1 carrot, chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

This classic braise from the Burgundy region of France (famous for rits red wine) tastes even better if you can make it a day in advance and leave it in the fridge overnight for the flavours to blend.

Ingredients

1.5 kg (3 lb 5 oz) beef blade or chuck steak
75

Europe
France
Main course
Mediterranean

Method

Cut the meat into 4 cm (1½ inch) cubes and trim off any fat. Put the meat, wine, garlic and bouquet garni in a bowl, cover with plastic wrap and refrigerate for at lea

Ingredients

Method

Photos