Estouffade de Bœuf

Name: Estouffade de Bœuf
Yield: Serves 4
Cuisine: France
Ingredients: ½ pound lean bacon; 2 tablespoons butter; 2 tablespoons olive oil; 3 pounds lean beef; well-flavoured beef stock, to cover; 1 bottle red wine; 1 bouquet garni (thyme, bay leaf, parsley and celery); 2 cloves garlic, crushed; 6 medium-sized onions, quartered; 2 tablespoons flour; salt and freshly-ground black pepper; salt and freshly-ground black pepper; butter; ½ pound mushrooms, sliced; 1 bouquet garni (thyme, bay leaf, parsley and celery); 1 bouquet garni (thyme, bay leaf, parsley and celery); 1 bouquet garni (thyme, bay leaf, parsley and celery); 1 bouquet garni (thyme, bay leaf, parsley and celery)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

½ pound lean bacon
2 tablespoons butter
2 tablespoons</

Europe
France
Main course
Mediterranean

Method

Dice lean bacon, blanch in boiling water and sauté in butter and olive oil until golden. Remove from pan. Cut lean beef into good-sized chunks; sprinkle with flour and brown in the same amalgamation of fats. Add quartered onions to meat chunks and cook, stirring constantly, until they are well browned. Season with salt and freshly-ground black pepper. Add red wine and beef stock to cover, crush