Boeuf Bourguignonne
Yield
6 servingsPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef, round steak
cut in 2inch cubes |
|
| 2 | cups |
red wine
|
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
thyme
ground |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
celery stalks
|
|
| 3 | each |
garlic cloves
|
|
| 2 | each |
carrots
|
|
| 3 | each |
onions
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
tomato paste
|
|
| ½ | cup |
beef stock
|
|
| 1 ½ | cups |
pearl onions
white, parboiled |
*
|
| 2 | ounces |
mushrooms
sliced |
|
| 5 | each |
tomatoes
ripe |
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef, round steak
cut in 2inch cubes |
|
| 473 | ml |
red wine
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
thyme
ground |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
celery stalks
|
|
| 3 | each |
garlic cloves
|
|
| 2 | each |
carrots
|
|
| 3 | each |
onions
|
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
tomato paste
|
|
| 118 | ml |
beef stock
|
|
| 355 | ml |
pearl onions
white, parboiled |
*
|
| 57.8 | ml/g |
mushrooms
sliced |
|
| 5 | each |
tomatoes
ripe |
|
| 15 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
sugar
|
|
Directions
Combine wine, olive oil, salt, pepper, thyme, and bay leaf.
Slice one onion, one carrot, one clove of garlic, and celery.
Add to wine mixture.
Marinate beef in this mixture for at least two hours and up to 24 hours.
Turn occasionally. Remove meat and pat it dry.
Strain marinade and reserve.
Heat 2 tablespoons butter with olive oil in heavy skillet.
Brown the meat quickly on all sides.
Remove meat to a two-quart baking dish .
Deglaze skillet with ¼ cup reserved marinade and add to baking dish.
Chop remaining onions, carrot, and garlic finely.
Melt two tablespoons butter in skillet and sauté the garlic, onions and carrot until lightly browned (about 5 minutes).
Blend in flour and stir one minute.
Add marinade and broth and tomato paste.
Stir until mixture comes to a boil.
Pour over meat.
Cover, cook in 350-degree oven for 2½ hours.
Melt 1 tablespoon butter in skillet and sauté white onions with salt and sugar until golden.
Add mushrooms and sauté for two minutes more.
Add white onions, mushrooms, and tomatoes to beef.
Continue to bake for 10 more minutes.
