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Boeuf Bourguignon

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Boeuf Bourguignon a delicious French stew

Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.


  • 1.5kg stewing beef
  • Flour for dusting
  • 2 tbsp (30ml) butter
  • 3 tbsp(45ml) olive oil
  • 4 garlic cloves crushed
  • 8 bacon rashers diced
  • 4 celery sticks chopped
  • 6 peeling onions, peeled
  • 2 carrots chopped
  • Peeled tomatoes
  • 1 cup chickpea soak in water before cooking
  • 1 cup beef stock
  • 2 bay leaves
  • 1 rosemary sprigs
  • 1 cup baby spinach
  • 1 can chopped peeled tomatoes
  • Mashed potatoes for serving
Boeuf Bourguignon


  1. Pour wine into a bowl, add stewing beef, cover and marinate overnight.
  2. Drain and set liquid aside.
  3. Pat meat dry and dust in flour and oil in a large saucepan.
  4. Fry meat in batches until browned and Sautee garlic bacon, celery, onions, and carrots for 3 to 4 minutes set aside.
  5. Pour wine, tomatoes, and stock into a saucepan and bring to simmer for 10 minutes set aside.
  6. Add beef and herbs cover and simmer on very low heat for 2 and half hours, chickpea, and cook for another hour.
  7. Serve with mashed potatoes.

Prepared, posted, tried, and tested by: Joy Martin Smyth

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