Beef Bourguignon á la Odile

Beef Bourguignon á la Odile

By March 19, 2015

This recipe is not the true french Boeuf Bourguignon but more of a adaptation of what home cooking is! Made simple without compromising the taste.

for 6 people

  • Prep Time : 20 minutes
  • Cook Time : 60 minutes



1/ In a bowl coat the meat with the flour, then brown the beef in a pot, on a high heat. When you can see the bottom of your pot sticking and your beef has turn golden brown, add the wine gradually, stirring at the same time(do not hesitate to really scrap the bottom of the dish as you are stirring for any left over flour).

2/ Add the chopped onion, garlic, mushrooms with bacon bits, bay-leaf, thyme and the salt and pepper. Be careful with the salt as the bacon bits will add saltiness to the dish. At this point I always add a glass of water to cut the sharpness of the wine.

3/ Bring down the heat to a simmering point and let it cook for an hour minimum (depending on the size of your beef pieces)

Serve with boiled or mash potatoes your choice entirely.

Bon appétit!

Print Friendly, PDF & Email
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Leave a Reply

Your email address will not be published. Required fields are marked *