Return to Content

Carbonnade de Boeuf Bourguignon

Carbonnade de Boeuf Bourguignon
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6

One of the specialties of The Bramble Inn. At its best if cooked a day in advance. --The Bramble Inn, Brewster, Massachusetts

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3 pounds beef rump, cut in 2-inch cubes
  • 1 cup red Burgundy wine
  • 2 whole cloves
  • 1 large bay leaf
  • 8 peppercorns, crushed
  • 1 teaspoon salt
  • 1 clove garlic
  • 4 slices bacon, cut small
  • 1 small clove garlic
  • 2 cups beef stock
  • 2 bouquets garnis
  • 4 carrots, sliced
  • 4 onions, sliced
  • 3/4 pound mushrooms, sliced
  • 1 medium turnip, cut bite-sized


Marinate meat cubes in mixture of wine, cloves, bay leaf, peppercorns, salt, and 1 clove garlic for 1 hour in refrigerator, stirring occasionally. Fry bacon over low heat. Drain meat, save marinade, and add meat to bacon with 1 small garlic clove. Sear meat over high heat till well browned. Put meat and bacon fat into flameproof 4-quart casserole. Add marinade, heated to boiling point, beef stock, and bouquets garnis. Boil mixture for 10 minutes. Lower heat and simmer for 30 minutes. Add carrots, onions, mushrooms, and turnip. Bake covered in 350 degrees F oven for 1-1/2 hours. Discard bouquets garnis and bay leaf and garnish with chopped parsley.
Updated Tuesday, September 23rd, 2008

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111