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Boeuf Bourguignon

Serves 12


  • 4 to 6 thick bacon slices, cut into 1-inch-wide strips
  • 3-1/2 pounds boneless beef cross-rib roast, trimmed, cut into 1-1/2" pieces
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 2 tablespoons all purpose flour
  • 3 tablespoons tomato paste
  • 3 large fresh thyme sprigs
  • 3 large fresh sage sprigs
  • 3 large fresh rosemary sprigs
  • 2 bay leaves
  • 3 cups (or more) canned beef broth (I used one)
  • 12 ounces pearl onions (I used 20)
  • 3 bunches baby carrots, trimmed, peeled
  • 12 ounces shiitake mushrooms, stemmed, quartered (I used porcini)
  • I use 3 large garlic pressed cloves added at the start of simmering


Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.

Reduce heat to medium-low. Add chopped onion and chopped carrot to pot; sauté 5 minutes. Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste. Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes. Add 3 cups broth. Cover; simmer 1-1/2 hours, stirring occasionally.

Uncover; simmer until meat is tender, stirring occasionally, about 1-1/2 hours longer. Discard herb sprigs and bay leaves.

Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil. Add carrots and cook until tender, about 4 minutes. This is where the brandy is added. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)


Used 4 lbs of cross cut. Fed about 12 people. Included 20 small 1 -1/2 inch red potatoes. Added to pot 2-1/2 hours before serving. About 1-1/2 cups of (soaked) dried chopped porcini added to the onions and carrots sauté and 2/3 cups of brandy (cognac is too expensive) poured on at the end and continue to sauté for another 2 to 3 minutes.

Liquid. 1 to 2 cups of my bone stock. 1 to 2 cups porcini broth. Only 1 cup from Campbell's beef broth (too salty); 3 cups of heavy red wine. Thicken with 3 to 4 Tbls of rue.

Cooked at 200 deg 4 to 5 hours. Add potatoes 2-1/2 hours before serving. Increase temperature to 300 deg last hours to take care of potatoes and at this time add the pear onions and carrots. It needed a little salt. I let the guests do that.

Bon Appétit
September 1999
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