Kiki's bistro boeuf bourguignon recipe

Serves 6
January 8, 2008 7:53:46 AM PST

Prep time / Cooking time
30 minutes / 3 hours


  • 4 lbs beef shoulder (stewing beef)
  • 6 oz bacon
  • 4 carrots, peeled and sliced
  • 1 onion, chopped
  • 1 lb mushrooms, sliced
  • 2 stalks celery, chopped
  • 1 bottle red burgundy wine (young wine)
  • 2 cups of beef bouillon (beef stock)
  • 1ounce flour
  • 4 tb olive oil
  • 1ounce butter
  • 1 small bunch parsley
  • 1 sprig thyme
  • 1 clove garlic, mashed
  • 18 small white onions
  • Salt and black pepper
  • Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.

    Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.

    Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's fat until browned. Remove the beef.

    Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.

    Step 5: Mix the butter and the flour to make a paste.

    Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.

    Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.

    Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.

    Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley. Boeuf Bourguignon is traditionally served with boiled potatoes