Boeuf A La Bourguignonne Recipe

Boeuf A La Bourguignonne picture


Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main Ingredient


 Chuck steak/Top rump2 Pound, cut into chunks (1 Kilogram)
 Parsley sprigs3 (A Few Sprigs)
 Thyme sprigs3 (A Few Sprigs)
 Bay leaf1 , crushed
 Brandy2 Tablespoon
 Red burgundy wine14 Fluid Ounce (400 Milliliter)
 Olive oil2 Tablespoon
 Butter2 Ounce (50 Gram)
 Lean bacon5 Ounce, roughly chopped (150 Gram)
 Onions24 Small, peeled
 Button mushrooms1 Pound, halved (500 Gram)
 Plain flour1 Ounce (25 Gram)
 Beef stock1⁄2 Pint (300 Milliliter)
 Garlic1 Clove (5 gm), crushed
 Bouquet garni1
 Salt To Taste
 Pepper To Taste


1. Into a large bowl add the beef together with the parsley, thyme and the bay leaf.
2. Then add the brandy, red Burgundy wine and oil, stir once or twice and let it marinate with cover for at least 4 hours.
3. In a flameproof casserole melt the butter and fry the chopped bacon over a moderate heat such that golden brown all over.
4. From the pan using a slotted spoon take out the bacon and set aside.
5. In the pan add, fry onions such that golden on all sides, remove and keep aside.
6. In the pan fry the button mushrooms stirring, for 1 minute, remove and set aside.
7. To the pan add the mushrooms, fry stirring, for 1 minute, remove and set aside.
8. From the marinade remove the beef, strain and reserve the stock.
9. In the casserole fry the beef briskly until browned on all sides.
10. Sprinkle in the plain flour and cook, stirring, for 1 minute.
11. In the casserole gradually stir in the strained marinade, add the beef stock, garlic, bouquet garni and the seasoning, to taste and simmer gently with cover for 2 hours.
12. In the casserole from the surface skim off any fat and add the bacon, onions and mushrooms.
13. Simmer with cover for 30 minutes such that tender.

14. To serve discard the bouquet garni and garnish as desired.
Image Courtesy :