This tasty beef bourguignon is sure to be a winner with everyone!
It is very easy to make although you need to marinate the meat the day before you cook it for best results.
It is well worth the wait and is most suitable for your family meals or for entertaining, so it really is a recipe to fall in love with!
Of course, pick up any cookbook and you will find a different recipe for Bœuf Bourguignon in each; there are so many variants.
Use this recipe as a basis, and then tweak to your own satisfaction.
Appetizing Bœuf Bourguignon Recipe
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27 H & 45 M
This tasty beef bourguignon is sure to be a winner with everyone! It is very easy to make although you need to marinate the meat the day before you cook it for best results. It is well worth the wait and is most suitable for your family meals or for entertaining, so it really is a recipe to fall in love with!
For The Stew
4½ lbs (2kg) stewing beef, or skirt, or brisket
2 tbsp olive oil
2 tbsp (1 oz/25g) butter
1 tbsp flour
1 tbsp tomato puree
2 cloves garlic (minced)
2¼ lbs (1kg) small potatoes
1 bouquet garni
Salt and pepper to taste
2 tbsp chopped parsley
For The Marinade
1 bottle of good red wine
1 tbsp olive oil
1 small carrot
1 onion chopped
2 shallots, chopped
1 clove garlic, chopped
1 tbsp chopped parsley
1 tsp dried thyme
1 bay leaf
Putting It Together
Slice the beef into large cubes and place in a large bowl with all the ingredients for the marinade.
Place in refrigerator until the next day. Easy!
Prepare to cook the beef bourguignon 3 hours before serving.
Drain the meat and dry it with paper towel (It will not brown if it is too wet).
Heat the oil in a heavy-bottomed pan and brown the meat on all sides.
Add the vegetables from the marinade and 2 tablespoons of the butter.
Simmer for 15 minutes.
Sprinkle the flour over the mixture and stir until well blended.
Cover with the marinade.
Bring to the boil.
Add seasoning to your taste.
Add ½ cup (4 fl oz/125 ml) water.
Add the tomato puree, garlic, and bouquet garni.
Cover and simmer for about 2 1/2 hours.
Cook the potatoes in boiling salted water until soft. Serve boiled or creamed.
The stew is served in a bowl and the potatoes served separately.
Garnish with the chopped parsley.
You could also have polenta (boiled cornmeal, best cooked in chicken stock) instead of the potatoes if you choose, for a change. Absolutely yummy!
Note: You can also cook this in your crockpot once it has been prepared, and if you have some leftover, it can be reheated in your crockpot.
Get the nutritional information for this recipe yourself from CALORIE COUNTER, it’s easy.
Need a different weight or volume measurement for the ingredients in this recipe? Get it at CONVERT ME.
Sat. Fat (grams)
The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above. They are not intended as a health recommendation or guideline.
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!