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  • Writer's pictureOrsolya Szathmari

The Secrets Of A Perfect Boeuf Bourguignon

This recipe is a gluten-free version of the delicious and rich traditional French dish. It is a wonderful dinner for the whole family and it is practical because it can be prepared a few days ahead.

Boeuf Bourguignon

Serves 6 Preparation time 30 min Cooking time 3.5 h



  • 2-3 tbsp lard

  • 1.5 kg beef (brisket, chuck steak or stewing beef)

  • 6 pieces marrow bones

  • 150 g fatty bacon

  • 2 dl home made bone broth

  • 750 ml good quality red wine

  • 1 dl port wine

  • 1 tbsp tomato paste

  • 4 cloves of garlic

  • 5 onions

  • 2 medium carrots

  • 1 medium parsley root

  • 1 slice of celery root

  • 2 fresh rosemary sprigs

  • 2 fresh thyme sprigs

  • 2 fresh parsley sprigs

  • 2 bayleaves

  • Salt

  • Pepper

  • 300 g button mushrooms, halved

  • 50 g butter

  • 200 g carrots, peeled and cut into 1 cm pieces

  • 100 g parsley roots, peeled and cut into 1 cm pieces

  • 50 g goose fat


  • Preheat the oven to 130 °C.

  • Prepare the bouquet garni. Tie together the rosemary, thyme, bay leaves and parsley with a kitchen string.

  • Pour the wine into a casserole, add the chopped garlic, the carrots, the parsley root, the celery, and the bouquet garni, and boil it on low heat for half an hour. Pour the mixture into a colander, save the wine.

  • Heat the lard on a frying pan (preferably cast iron) and fry the meat chunks on each side until golden. Fry shortly the bones as well. Put in a large oven-proof pot. Avoid overcrowding the pan with the meat. er, save the wine.

  • Add more lard to the pan if needed. Fry the bacon, add the onion. Fry for 1-2 minutes, then add the vegetables from the colander. Put all into the casserole.

  • Add the wine and the beef stock to the pan, give it a boil and pour over the meat.

  • Season it with salt and pepper. The amount of salt depends on how salty the bacon and the bone broth are. Taste and adjust.

  • Put in the oven and cook for 3-3.5 hours.

  • When ready, take out the meat and the vegetables, throw away the garni. Bring the sauce to boil and reduce it on medium heat until thickened, for about 20-30 minutes.

  • Fry the mushrooms in the butter.

  • Fry the carrots and the parsley roots in the goose fat.

  • Serve the Bourguignon with the mushrooms and the vegetables. Optionally you can add some red cabbage too as a side dish.


Prepare 1-2 days ahead and let it stand in the fridge. The meat will be even more tender and the taste more delicious.

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