Boeuf Bourguignonne

Beef in Red Wine Sauce

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ¼ pound butter
  • 3 tablespoons vegetable oil
  • 3 pounds<


  1. 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.
  2. Peel carrots. Cut into chunks and then trim into large olive shap