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Boeuf Bourguignon (Beef Burgundy) from the Polidor Restaurant Recipe

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This recipe for Boeuf Bourguignon (Beef Burgundy) from the Polidor Restaurant is from CGSA Ohana Cookbook 2012-2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Serves 8 to 10
3 pounds lean beef, cut into 2-inch pieces
1 pint good red wine, preferably Bordeaux or Bourgogne
1 ounce flour
1 piece smoked lean bacon, chopped
3 tablespoon butter
4 carrots, peeled and sliced
3 oignons, peeled and sliced
1 tablespoon chopped garlic
1 pint veal or beef stock
2 bay leaves
3 sprigs thyme
3 sprigs parsley
1 pound white mushrooms
Salt and freshly ground black pepper
Boiled potatoes for serving
Directions:
Directions:
Combine the meat and the red wine. Cover and refrigerate overnight.
The next morning, remove the meat from the red wine and pat dry. Reserve wine. Toss meat in the flour, shaking off any excess.
In a large casserole over high heat, add the bacon and render. Add the butter to the bacon fat and melt. Add the beef and brown on all sides. Remove the meat as it browns to a plate. Add the carrots, onions, and garlic and cook until the onions are translucent, about 5 minutes. Add the beef back to the pot with the reserved wine, veal stock, bay leaves, thyme, and parsley. Cover and cook for 2 hours over a low heat, until the meat is very tender. Add the mushrooms and cook for another 15 minutes. Season, to taste, with salt and pepper. Serve with boiled potatoes.
Personal Notes:
Personal Notes:
Don't forget a good red wine to drink with it!

 

 

 

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