Bœuf Sauté à la Bourguignonne “Alexandre Dumaine”

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • pounds beef
  • ½ bottle red wine
  • ½ pound


Cut beef into bite-sized pieces and marinate overnight in red wine with carrots, shallots, onion, thyme and bay leaves. Drain well and dry lightly with a clean cloth.

Dice bacon and brown in a cocotte with small onions and carrots. When these are lightly coloured, remove them together with the bacon, and sauté drained beef in remaining fat until brown. Sprinkle with flour, and ad