Carbonnade de Boeuf Bourguignon


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


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 1-½ hours. Discard bouquets garnis and bay leaf and garnish with chopped parsley.

Cooking & Recipes


Serves 6

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