Boeuf Bourguignonne

Name: Boeuf Bourguignonne (Beef in Red Wine Sauce)
Cuisine: France
Ingredients: ¼ pound butter; 2 tablespoons Cognac; Chopped parsley; 2 teaspoons salt; ½ teaspoon pepper; Bouquet garni; 2 tablespoons tomato paste; ½ pound fresh mushrooms, quartered; 4 tablespoons Madeira; 12 carrots; 18 small white boiling onions; ⅛ teaspoon thyme; 3 tablespoons vegetable oil; 3 pounds cubed beef; Flour; 2 cloves garlic, minced; 3 cups red Burgundy wine

Beef in Red Wine Sauce

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

¼ pound butter
3 tablespoons vegetable oil
3 pounds<

Europe
France
Main course
Mediterranean

Method

Heat butter and oil in large skillet. Roll beef cubes in flour and then brown in fat. When they are brown, add garlic, wine, and thyme. Add bouquet garni to skillet along with tomato paste, salt, and pepper. Simmer about 3 hours, or cook in a 325–degree oven. Remove bouquet garni after 2 hours.
Peel carrots. Cut into chunks and then trim into large olive shap