| Level: | Intermediate |
| Total: | 4 hr 45 min |
| Prep: | 45 min |
| Cook: | 4 hr |
| Yield: | 6 servings |
Ingredients
- 1 -ounce butter, plus 2 ounces butter, for frying
- 1 -ounce flour
- 4 tablespoons olive oil, for frying
- 4 1/4 pounds beef shoulder, cut into large pieces
- 2 onions, chopped
- 2 strips unsmoked bacon, cut in pieces
- 6 carrots, chopped
- 2 stalks celery, chopped
- 1/2 turnip, diced
- 1 small bunch parsley, leaves finely chopped
- 1 sprig thyme
- 1 sprig rosemary
- 1 sprig oregano
- 1 tablespoon chopped garlic
- 2 bottles red burgundy wine
- Salt and freshly ground black pepper
- 1 tablespoon black currant liqueur (recommended Creme de Cassis)
- Garlic Croutons, recipe follows
- Serving suggestion: boiled potatoes and garlic croutons
- 3 slices white bread, cut into small squares
- 2 tablespoons olive oil, for frying
- 2 cloves garlic, mashed
- Salt and freshly ground pepper
Instructions
- Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside. In a large heavy-bottomed saucepan, brown the beef in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides. Remove from pan and reserve.
- Add onions and cook until translucent. Add bacon and cook until softened. Add carrots, celery, turnip, parsley, thyme, rosemary, oregano, and garlic. Add the butter and flour mixture. Stir to make sure ingredients are well-combined. Add the beef back and pour in the wine, making sure that it covers the ingredients. Bring to a boil and season with salt and freshly ground pepper. Add 1 tablespoon of Creme de Cassis. Cover and simmer for 4 hours on a low heat.
- Garnish with a little chopped parsley and serve with Garlic Croutons.
- Saute the bread cubes in olive oil and garlic. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1008 |
| Total Fat | 42 g |
| Saturated Fat | 13 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 71 g |
| Cholesterol | 200 mg |
| Sodium | 1777 mg |
Reviews
I watched this on Food Network when it aired nearly 20 years ago. I’m currently making this recipe. You cannot make a better Boeuf Bourguignon than this. Par excellence!
At first I was a little skeptical cooking it in just wine. Any other stew I made had beef broth as well. Anyway, FABULOUS! and so easy. My family loved it. Even my very picky husband. Will definitely make again and again.
This has wonderful flavor and is truly a comfort food – great served with mashed potatoes.
I had seen this prepared on TV and when I finally tried it all expectations were surpassed. Rich and flavorful I would recommend it for any occasion.
An absolute delight
This is a must keep recipe….the full bottle of wine I added (Burgundy)and the slow simmer made this the keeper recipe it really is.
Delicious! A wonderful authentic dish!
This dish was delicious and I was able to make it the day before. My company raved about this dish and my husband insisted on taking it for lunch the next day. I added 2 tablespoons of tomato paste to the mix, which enhance the smoothness of the sauce. I would definitely make this again!
This recipe looked good on TV, and if was great on the dinner table. I made 2 pots for a dinner party and the wine makes all the difference. I toasted some rustic bread and served it dipped in the stew. Follow the directions and you can’t fail. Looking to rework the recipe to cook in a slow cooker.