Boeuf à la bourguignonne

Recipe from: 3/1/1997 12:00:00 AM
Ingredients 14
Servings 6


  • 30
  • salt and freshly ground black pepper
  • 900
    boneless chuck, prime rib or stewing steak, cut into cubes
  • 30
    olive oil
  • 25
  • 2
    cloves garlic, crushed
  • 125
    rindless streaky bacon, diced
  • 2
    carrots, scraped and thickly sliced
  • 2
    leeks, thickly sliced
  • 18
    small pickling onions, peeled
  • 300
    beef stock
  • 450
    red wine (Pinot Noir)
  • 30
    fresh bouquet garni made with chopped thyme, parsley, a bay leaf and origanum
  • 15
    fresh parsley, chopped


1. Place the flour, salt and pepper into a large plastic bag and shake to mix well. Add the beef cubes and shake to coat evenly. 2. Heat the oil and butter in a large frying pan until very hot. Add the beef and any remaining flour and fry quickly until evenly browned. 3. Remove the beef using a slotted spoon and place in a large casserole dish. 4. Add the garlic and bacon to the pan and fry for 2-3 minutes until lightly browned. 5. Add the stock, 300 ml of the red wine and the bouquet garni. Bring to the boil, then pour over the beef. Stir to mix well. 6. Cover and cook in the oven for about 2 hours or until the beef is tender. 7. Stir in the remaining wine and parsley. Serve hot with crusty bread and rice or noodles, if desired. Serves 6

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