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Saturday, December 15, 2012,2:59 AM by
V.Chitralekha

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BOEUF BOURGIGNON

Serves :
6

Preparation Time :
45 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • 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.
  • Remove the meat from the marinade and dry with paper towel.
  • In a large pan, Fry bacon in oil until slightly browned. Place bacon in a large ovenproof casserole.
  • Then fry the pearl onions and cubed carrots in the pan and transfer it to the casserole.
  • Now cook the meat in the pan, until it turns brown.
  • If all meats cannot be cooked at a time then do it in batches and store it in a large dish.
  • Sprinkle the flour on the meat pieces and mix well while continuing to brown (approx. 5 minutes) then add gradually the red wine marinade including onions, garlic, bay leaves and fresh peppercorns.
  • Now add the tomato paste.
  • Transfer this to the casserole and mix carefully with bacon and pearl onions.
  • Cook for 2 hours (or until tender) in oven at 180 Celsius.
  • Best served with Spaetzle or boiled potatoes.
  • Serve it with rice or French bread. 

INGREDIENTS

  • 1 kg beef (cut into chunks) 
  • 1 bottle of red wine 
  • 2 onion (chopped finely)
  • 5 cloves of garlic (chopped)
  • 4 bay leaves
  • 10 fresh green peppercorns 
  • 4 table spoon Cooking oil
  • 300 gram bacon in strips or cubes
  • 20 pearl onions
  • 6 carrots
  • 40 gram purpose flour
  • 1 tablespoon tomato paste

27 comments for “Boeuf Bourgignon”

  • Posted Saturday, February 11, 2023 at 7:37:31 PM

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