Name: Bœuf Sauté à la Bourguignonne “Alexandre Dumaine”
Yield: Serves 4
Cuisine: French
Ingredients: ½ pound carrots, sliced; ½ bottle red wine; 2½ pounds beef; 1 ounce shallots, finely chopped; 2 ounces onion, finely chopped; 12 button onions; 12 baby carrots; 1-2 sprigs thyme; ½ pound unsmoked bacon; 1-2 bay leaves; bouquet garni (celery, thyme, bay leaf, parsley); salt and freshly ground black pepper; 12 button mushrooms; 2-4 cloves garlic; butter; 1 glass water; 1 tablespoon flour

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2½ pounds beef
½ bottle red wine
½ pound

Method

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

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