Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Boeuf Bourguignon With Baguette Dumplings Recipe
    Lost? Site Map

    Boeuf Bourguignon With Baguette Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    Brookelynne26's Note:

    from The Little Paris Kitchen

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the dumplings

    Directions:

    1. 1
      Preheat the oven to 300°F.
    2. 2
      Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 10 fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelized bits as they will add flavour.
    3. 3
      Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart.
    4. 4
      Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes.
    5. 5
      Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball).
    6. 6
      About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste.
    7. 7
      Meanwhile, heat a tablespoon or so of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain.
    8. 8
      Garnish the stew with parsley and serve with the dumplings.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Boeuf Bourguignon With Baguette Dumplings

    Serving Size: 1 (542 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 535.0
     
    Calories from Fat 131
    24%
    Total Fat 14.5 g
    22%
    Saturated Fat 4.9 g
    24%
    Cholesterol 133.4 mg
    44%
    Sodium 744.6 mg
    31%
    Total Carbohydrate 45.6 g
    15%
    Dietary Fiber 4.5 g
    18%
    Sugars 10.8 g
    43%
    Protein 42.7 g
    85%

    The following items or measurements are not included:

    lardons

    thyme

    rosemary

    cloves

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites