Boeuf Bourgouignonne – Beef Veal Food Recipes

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Boeuf Bourgouignonne – Beef Veal Food Recipes

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Recipe ingredients and directions:

1/2 lb bacon, coarsely chopped

2 lbs steak, chopped into 2cm cubes

1 lb onions (pearl for traditionalists, coarsely chopped if not)

4 carrots, chopped to 2 cm sections

1 lb small mushrooms, whole

3 cloves chopped garlic

1 1/2 cups beef stock

1 bottle dry French Burgundy

1/2 cup Cognac

2 bay leaves

flour, butter, salt, pepper

Cook bacon in large Dutch oven over medium-high heat until crisp

and brown. Remove bacon from oven, leaving grease. Coat beef cubes

with ~1/3 cup flour in large bowl. Make sure that all the flour is

attached to the beef! Salt and pepper well. Split beef into three

batches. Saute each batch in bacon grease until brown, roughly 3

minutes per batch. Add up to 1/2 stick butter if more fat needed.

Remove beef cubes to plate. Reduce heat, add onions and carrots to

pan and saute gently until onions are almost tender. When onions

are almost tender, add garlic and saute for one minute further.

Remove vegetables and place in bowl with beef. Add 1 cup stock and

cognac to pan. Increase heat again and boil, scraping browned bits

from pan into solution. Reduce to ~1/2 cup. Add meat, vegetables,

mushrooms, bay leaves, remaining stock, meat juices and red wine

to pan. Bring to boil, cover, reduce heat and simmer for at least

one hour, until meat is very tender. Remove bay leaves. Serve with

fresh, crusty French bread.

Category: Beef Veal Recipes

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Paul

Owner of Recipe Flow

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