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Boeuf Bourguignon

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“Based on a recipe from Paul Bocuse’s, Bocuse à la Carte cookbook. “EDITOR’S NOTE: To deglaze, skim off as much fat as possible from casserole, add cognac, and ignite quickly to burn off any remaining fat.” If you cannot get a real bulbous spring onion, I suggest substituting a leek, which is reflected in the ingredients list (I wouldn’t want anyone to think that Paul made this suggestion!). Much of the cook time is simmering time, i.e., it's not busy time.”
READY IN:
3hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season beef and bacon with salt and pepper, being careful with the bacon since it’s already salty.
  2. Heat butter in a casserole or stew pot, sauté the bacon, and then brown the beef. Add vegetables and sauté gently.
  3. Sprinkle meat with flour, deglaze with cognac, and then add the wine.
  4. Add garlic cloves and bouquet garni. Cover and simmer stew for 1 ½ to 2 ½ hours, depending on the quantity of meat used.

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