Boeuf Bourguignon

Long, slow braising allows the beef to absorb the rich flavors of the wine and herbs and tenderizes it in the process.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Ingredients

6 oz (175 g) sliced bacon, chopped		1 1/4 cups red wine, preferably Pinot Noir
2 tbsp vegetable oil		1 1/4 cups beef stock
2 lb (900 g) beef chuck, cut into 1 1/2 in (4 cm) cubes		4 oz (115 g) white mushrooms, quartered
salt and freshly ground black pepper		1 tsp dried herbes de Provence
12 small shallots, peeled		3 tbsp chopped parsley
1 tbsp all-purpose flour		1 bay leaf

directions

Prep: 25 min Total: More than 60 min

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1
Preheat the oven to 325°F (160°C). Cook the bacon in a flameproof casserole over medium heat until lightly browned. Transfer to paper towels to drain.
2
Add 1 tbsp oil to the casserole and increase the heat to medium-high. Season the beef with salt and pepper. In batches, add the beef and cook, turning occasionally, about 5 minutes, or until browned. Transfer to a plate.
3
Meanwhile, heat the remaining 1 tbsp oil in a frying pan over medium heat. Add the shallots and cook, stirring, until lightly browned, about 5 minutes.
4
Return the beef to the casserole. Sprinkle with flour and stir well. Stir in the wine and stock and bring to a boil over high heat. Add the shallots, mushrooms, bacon, herbs, and bay leaf, and cover. Bake for about 2 hours until the meat is very tender.
5
Sprinkle with chopped parsley, and serve.

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Boeuf Bourguignon

Ingredients

directions