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Boeuf Bourguignon     HT  MC  French  180mins plus marinating


Serve 4     Hot   Beef   Herbs  Spices  Vegetables  Alcohol   Main Course  France  Europe



1kg/2lb Braising Beef

1 tbsp Oil

2 tbsp Plain Flour

1 Garlic Clove, finely chopped

Bouquet garni

Salt and Black Pepper

175g/6oz Button Onions

100g/4oz Button Mushrooms

50g/2oz Butter

For the marinade

1 Onion, chopped

1 Carrot, sliced

1 Clove, crushed

4 Peppercorns, crushed

3 tbsp Oil

1 Bottle Red Wine





1. Place the marinade ingredients in a large bowl together with the chopped onion, carrots and meat. Mix well and leave to marinate for at least 2 hours.


2. Remove the meat from the marinade with a slotted spoon and pat dry with kitchen paper. Strain the marinade and reserve. 


3. Heat the oil in a large pan until very hot, add the meat and brown on all sides. 


4. Add the garlic, sprinkle with flour and cook over a high heat for a couple of minutes, stirring constantly.


5. Add the reserved marinade, enough stock to cover the meat, bouquet garni, salt and pepper. Cover and simmer for 1 and  3/4 hours. 


6. Meanwhile, melt the butter in a frying pan, add the onions and mushrooms and sauté until lightly browned.


7. Add the mushrooms and onions to the beef after the initial cooking time, mix well and continue to cook for a further 15 minutes. Serve hot.




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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