Dave's Boeuf Bourguignon

"This is another of my brother, Dave’s winning recipes which has become a family favorite. By the time the dish is done, the cook should be as well marinated as the boeuf! If you wish to make this gluten- free, omit the flour and thicken the gravy with cornstarch just before serving."
 
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Ready In:
2hrs 30mins
Ingredients:
14
Yields:
8 cups
Serves:
6
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ingredients

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directions

  • Preheat oven to 305 degrees F. Yes, 305, not 350.
  • Pour wine into small saucepan. Add bay leaf, bring to boil. Boil until reduced by 2/3 – down to about 1 cup. When wine is reduced, add beef stock and heat to simmer. Proceed with recipe while wine is reducing.
  • Heat half the oil in a large, oven proof dutch oven, over medium heat. Brown meat in batches, searing on all sides. Do not overcrowd the pan. Remove meat and set aside; heat additional oil and brown remaining meat, with shallots and garlic. Return first batch of meat to pan, season with salt and pepper.
  • Sprinkle flour over meat in pan; cook 4 to 5 minutes over medium heat. Take care flour does not scorch.
  • Pour wine and beef stock mixture into pan with meat. Add herbs. Bring to boil. Cover pan and place in preheated oven. Cook for 1 ½ hours.
  • Heat butter in large skillet, add pearl onions and cook 5 minutes. Add mushrooms and cook 4 more minutes. Season to taste. Add mushrooms and onions to stew and continue cooking in oven for 30 more minutes.
  • Meanwhile cook polenta, or garlic mashed potatoes and carrots, to serve alongside, if desired.

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