Name: Boeuf Bourguignon
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4
Cuisine: French
Ingredients: 1 pound stewing beef, chopped bite size; flour, for dusting; 2 tablespoons extra virgin olive oil; 3 onions, peeled and roughly chopped; 2 cups red wine – it doesn’t have to be an expensive bottle, but make sure you get one you enjoy drinking; 6 carrots, peeled and chopped bite size; 2 cups beef broth or water; 1 teaspoon dried oregano; handful flat leaf parsley, roughly chopped; salt and pepper, to taste

Boeuf Bourguignon

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A classic French recipe – Beef Bourguignon is very easy to make and tastes rich, hearty – absolutely delicious!

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 135 minutes
Total Time: 150 minutes
Yield: 4 1x
Category: Beef
Method: Boiling
Cuisine: French

Ingredients

Units Scale

1 pound stewing beef, chopped bite size
flour, for dusting
2 tablespoons extra virgin olive oil
3 onions, peeled and roughly chopped
2 cups red wine - it doesn't have to be an expensive bottle, but make sure you get one you enjoy drinking
6 carrots, peeled and chopped bite size
2 cups beef broth or water
1 teaspoon dried oregano
handful flat leaf parsley, roughly chopped
salt and pepper, to taste

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Instructions

Add beef to a mixing bowl and dust with flour until the beef is evenly coated.
In a large pot over high heat, add olive oil, beef and cook until golden brown (about 7 minutes). Don’t over crowd the pot – overcrowding lowers the temperature of the pot, which will prevent your meat from turning a nice dark brown color. You may need to do this in batches.
Remove the beef and set aside. Lower the heat to medium and add onions and 1 teaspoon flour. Cook until onions are golden brown (about 8 minutes).
Return beef to the pot and add wine. Stir and cook for 2 minutes.
Add carrots and beef broth plus enough water to cover the veggies and beef.
Add oregano, stir and bring to a boil. Lower the heat, cover and simmer for 1 hour. Check on your stew every 20 minutes or so, giving it a stir.
Take the lid off and cook uncovered for another hour, stirring every 15 minutes.
Check on the thickness of the sauce. It should be thinner than gravy but thicker than soup. If you feel it needs more time, cook for another 15 minutes.
Season with salt and pepper. Sprinkle with fresh parsley.

Notes

Boeuf bourguignon tastes better the next day so save a little for tomorrow’s lunch!

Nutrition

Serving Size: 1 serving
Calories: 428
Sugar: 14.4g
Sodium: 458mg
Fat: 11g
Saturated Fat: 2.8g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 33.1g
Fiber: 7.5g
Protein: 29.3g
Cholesterol: 67.8mg

Find it online: https://pickledplum.com/boeuf-bourguignon-recipe/