Name: Beef in Red Wine
Yield: Serves 6
Cuisine: France
Ingredients: 1 lb. carrots, cut in half to make fingers; 15 to 18 very small onions; 4 cloves garlic, crushed; ½ lb. fatty bacon, cut into ¼” cubes; 2/2½ lb. stewing beef, cut into 2" or 3" pieces; sprig thyme; fresh parsley, chopped; 1 bottle strong red wine; ½ lb. small mushrooms; 1 bayleaf; a little flour; salt and pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd's Food

By Keith Floyd

Published 1981

About

Ingredients

2/2½ lb. stewing beef, cut into 2" or 3" pieces
½ lb. fatty bacon, cut into ¼” cubes

Method

This dish, generally called boeuf bourguignonne, is one frequently and ritually murdered in many small restaurants all over the country - which is a great shame as it is a marvellously simple and successful dish to cook. Follow this straightforward recipe and you will be amazed that you've been paying good money for it!

Dip the meat lightly in flour and shake off excess. Season w