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Boeuf-Bourguignon in pan Featured image

Boeuf Bourguignon

Julia's Version & Harry's Version

Ingredients
  

Julia's Version

  • 6 Slices of bacon (cut into Lardons)
  • 3 Tablespoons olive oil
  • 3 Pounds stewing beef (2" cubes)
  • 3 Cup red wine (chianti or deep red)
  • 1 Carrot
  • 1 Onion
  • 2 Tablespoons flour (all-purpose)
  • 1 Pinch course salt
  • 2?-3? Cups beef stock
  • 2 Cloves garlic (crushed)
  • 1 Tablespoon tomato paste
  • 1 Bay leaf (crushed)
  • ? Teaspoon thyme
  • 18-24 Pearl onions (small)
  • 3 Tablespoons butter
  • 1 Pound White mushrooms (quartered)
  • 1 Herb bouquet
  • 4 Sprigs parsley Chopped parsley
  • 2 Sprigs thyme Chopped parsley
  • 1 Bay leaf Chopped parsley

Harry's Version

  • 2 Tablespoons vegetable oil
  • 900 Grams shin or leg of beef f (cubed) - 1.9 Lbs.
  • 1 Bottle red wine (Burgundy or deep red)
  • 250 Grams baby carrots
  • 250 Grams baby onions (or shallots)
  • 3 Tablespoons flour (all-purpose)
  • Salt and pepper (to taste)
  • 300 ml Cegetable or chicken stock 1.2 cups
  • 4 Cloves garlic (minced)
  • 2 Cinnamon sticks (optional)
  • 10 Grams butter 2.5 tablespoons
  • 250 Grams button mushrooms
  • 1 Herb Garni bouquet
  • 1 Celery stalk Chopped parsley
  • 3 Bay leaves Chopped parsley
  • Thyme sprigs Chopped parsley