Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Serves 4 to 6
Cuisine: French
Ingredients: 12 baby onions; 4 oz. (125 g) salt pork or slab bacon; Bouquet garni, made with 2 stalks celery, 4 sprigs parsley, 1 sprig thyme, and ¼ bay leaf; About 4 carrots (1 lb./500 g); 4 oz. (125 g) salt pork or slab bacon; 2 ¼ lb. (1 kg) blade of beef; 4 tablespoons (60 g) butter; 2 small cloves garlic; 1 tablespoon tomato paste; 1 tablespoon (6 g) flour; Bouquet garni, made with 2 stalks celery, 4 sprigs parsley, 1 sprig thyme, and ¼ bay leaf; Bouquet garni, made with 2 stalks celery, 4 sprigs parsley, 1 sprig thyme, and ¼ bay leaf; Bouquet garni, made with 2 stalks celery, 4 sprigs parsley, 1 sprig thyme, and ¼ bay leaf; Bouquet garni, made with 2 stalks celery, 4 sprigs parsley, 1 sprig thyme, and ¼ bay leaf; 1 bottle red wine; Salt and pepper; Salt and pepper

Preparation info

Serves
4 to 6

Difficulty
Medium
Ready in
3 hr 30

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

2 ¼ lb. (1 kg) blade of beef
4 oz. (125

Main course
Stew

Method

At least one hour and a half ahead of time, take the meat out of the refrigerator. Cut the meat into egg-sized pieces and the salt pork into ½ in. (1 cm) cubes.

Peel the onions and leave them whole. Peel the carrots, quickly run them under cold water, and cut them into sticks of roughly 2 in. (5 cm). Carefully wash the celery and parsley. Remove the tough outer fibers of the celery, the