Beef Bourguignon

The Leonard Lopate Show

Thursday, December 10, 2009


Boeuf Bourguignon

from I Know How To Cook


Preparation time: 20 minutes

Cooking time: 2 ½ hours

Serves 6


1 tablespoon oil

3 ounces pearl onions or shallots

3 ½ ounces small bacon cubes

1 pound 8 ½ ounces stewing beef, cut into pieces

Scant ¼ cup flour

1 ¼ cups any stock, hot

1 ¼ cups red wine

1 bouquets garni

Salt and pepper

3 ½ ounces mushrooms, peeled and chopped


In a heavy pan over medium heat, heat the oil and pan-fry the onions and bacon cubes until browned.  Remove them, add the meat and brown on all sides.  Sprinkle with the flour, stir until browned, then add the hot stock.  Add the bacon cubes, onions, wine and bouquet garni, and season with salt and pepper. Simmer gently on low heat for 2 hours, then add the mushrooms and cook for 30 minutes more.


More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.



Supported by