Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

Boeuf Bourgignon comes from the Bourgignon region of France (in English, this region is known as Burgundy). Bourgignon is famous for its rich cuisine, developed during a time when it was one of the richest corners of Europe. It's cuisine features beef, creamy sauces and of course wine (it is one of the two premier wine regions of France). Perhaps it's most famous dish is Boeuf (which is French for beef) Bourgignon, which combines all three traditions. Wonderful served over noodles or home made spaetzle. Found this on-line at French Property site and posting for French region of ZWT.

Ingredients Nutrition

Directions

  1. Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns.
  2. Remove the meat from the marinade and dry with paper towel. In a container/plate/bowl/bag add 1/4 flour and season with salt and pepper. Add the beef cubes and coat them with flour.
  3. Preheat oven to 350 degrees fahrenheit.
  4. In a large frying pan fry bacon in olive oil until slightly browned. Place bacon in a large ovenproof casserole.
  5. Brown the pearl onions and cubed carrots in the same pan; add to casserole.
  6. Brown the meat in the same pan. Depending on the size of the pan, and if it is not possible to fit all the meat into the pan at one time, do the meat in batches. Store the meat already browned temporarily in a large dish.
  7. When all the meat has been browned, put it all into the pan with the bacon, onion and carrots.
  8. Sprinkle 1 tablespoon of remaining flour mixture into frying pan with oil and mix well while continuing to brown (approximately 5 minutes).
  9. Add, bit by bit, the red wine marinade including onions, garlic, bay leaves and fresh peppercorns.
  10. Let this cook down for about 8 to 10 minutes.
  11. Add beef broth and last but not least the tomato paste.
  12. Add to casserole and mix carefully with bacon, pearl onions and meat.
  13. Cook for 2 hours, or until tender, in oven at 350 degrees fahrenheit.
Most Helpful

5 5

The smell while this was cooking was just what I was looking for when I tagged this recipe. The taste is spectacular as well. I halved the recipe for 2 and this decreased the cooking time a bit. I marinated for 4 hours, and thoroughly enjoyed the other half of the bottle of wine while enjoying my Boeuf Bourguignon! Made for 123 Hit Wonders.

4 5

I made a vegan version of this. These are the modifications I made:
instead of 2 lbs beef, I used GIMMIE LIGHT VEGGIE PROTEIN and made "meat chunks" out of that and I also use 1 package of extra-firm tofu to see how it would turn out. The tofu fell apart, but it tasted good. I spent $26 on a bottle of red wine only to realize I wouldnt get to drink ANY of it :-( All of it went into this. My bad. Should have bought 2 bottles. The Vegan Bacon I used was from Morningstar Farms, the only ingredients I ommitted were: pearl onions (the only ones I could find were REALLY HIGH IN SUGAR) all-purpose flour (because All Purpose Flour is like a cigarette: all poison and does nothing good for you in return. So I just skipped that.) And I used Veggie stock instead of Beef. I have to say, it came out quite surprising. My only complaint is the $26 bottle of wine! Delish, but very expensive meal. Even if you make it vegan, it was still delish (and still expensive). I might make this again on a very special occassion, but it's too expensive for my budget to make all the time. But Diner 524 - thanks for posting!

4 5

I just loved the aroma as this cooked away in my oven for a few hours. Mmmm...it made my whole house smell wonderful! The flavor combinations are perfect and I loved the carrots and pearl onions. I am going to try this again, either by adding more beef chunks OR using a little less wine. I'd prefer more beef to sauce ratio. That is the only thing I would want to tweek for my personal preference. Other than that, it was magnifique! ( P.S. I'd check it after cooking in the oven for about an hour and a half. I had let mine go the full two hours and my beef got a little too well done. My faux pas! )