Boeuf Bourguignon


I made this dish today for the first time and it was such a success! The recipe is from a national Norwegian newspaper called Aftenposten, I only made minor changes. I served it with bread and white wine. (although French baguettes and red wine is probably better ;-))


5 dl beef broth (Maggi or Knorr)

2 spoons olive oil

1 kg beef meat

175g bacon

1 onion finely chopped

3 garlic cloves

2 spoons flour

2 spoons tomato  puree

5 dl red wine (cheap, but good enough to be able to drink the rest of it)

1 spoon finely chopped fresh thyme

2 bay leaves

30 g butter

12 small shallots (I used 4 big shallots)

4 carrots

250 champignon

0,5 dl finely chopped fresh parsley

Brown the meat in two or three sequences and let it drain on a piece of paper. Fry onion, garlic and bacon in a frying pan for 5 minutes or until it starts turning yellowish. Add flour and tomato puree. Stir for a minute or so. Add wine, little by little, while stirring, until you get a homogenous sauce. Add the meat, the broth, thyme and bay leaves. Cook for a couple of hours at low heat. The best result is supposed to be cooking it in the oven at 180 degrees, but I wasn´t sure the lid would take it.

While the meat is cooking, brown the butter in a pan and fry shallots, carrots and champignons for 5 minutes. When there´s a quarter of an hour of the cooking time left, add the veggies into the casserole and let them boil. Add the fresh parsley in the end. 😉 Serve generous portions. Bon appetit!





7 thoughts on “Boeuf Bourguignon

  1. Hi!
    Mouth watering indeed 🙂
    Fyi, it can only be ‘bourguignon’ with red wine (at least in france) but I’ll tell you of a similar recipe my belgian mum makes when you’ll be here… awesome!

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