Boeuf Bourguignon



I recently watched the movie Julie & Julia and felt inspired to use my new dutch oven to make the classic French dish Boeuf Bourguignon.  I can’t pronounce it but I can eat it.  This dish turned out yummy – there’s a lot of wine in it (so much that it almost makes the meat purple tinted) so if you aren’t a fan of wine, substitute it with beef broth.

Boeuf Bourguignon

3 -4 lbs of beef (I used boneless ribs, and cut them into 1 in pieces)

4 – 6 large carrots (depends on how many veggies you like)

1 onion

2 garlic cloves

1 package of mushrooms

4 TBSP of butter

1/2 tsp of basil

1/2 tsp of salt

1/2 tsp of pepper

1/2 – 1 tsp of parsley

1 cup of beef broth

3 cups of dry red wine

  1. Preheat oven to 325
  2. Place 2 T butter in a large pan.
  3. Cut beef into 1 inch chunks and brown beef evenly.
  4. Put into large baking or casserole dish with cover
  5. Chop carrot and onions and brown slightly in the same pan and then put in baking/casserole dish with beef.  Add mushrooms.
  6. Mince garlic and sprinkle over beef
  7. Sprinkle mixture with spices
  8. Pour broth and wine over mixture and cover baking pan or casserole dish- can also use foil if you don’t have a covered casserole dish
  9. Cook in oven 3 hours until beef is fork tender and breaks apart easily.
  10. Remove from oven, let sit 10 minutes before serving and serve with salad of choice.



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