Castella Imports

Beef Bourguignon


3 Oz. Butter 1 Oz. Flour
4 Tbsp. Aegean Extra Virgin Olive Oil
4 1/4 Lbs. Beef Shoulder (cut into large pieces)
2 Onions (chopped)
2 Strips Un-Smoked Bacon (cut into pieces)
6 Carrots Chopped
2 Stalks Celery (chopped) 1/2 Turnip (diced)
1 Bunch Parsley Leaves Finely (chopped)
1 Sprig Thyme
1 Sprig Rosemary
1 Sprig Oregano
1 Tbsp. Castella Chopped Garlic
2 Bottles Red Burgundy Wine
1 Tsp. Salt
1 Tsp. Castella Ground Black Pepper
1 Tbsp. Black Currant Liqueur (recommended Creme de Cassis) Garlic Croutons, recipe follows

Serving suggestion: boiled potatoes and garlic croutons


  1. Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside.
  2. In a large heavy-bottomed saucepan, brown the beef in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides. Remove from pan and reserve.
  3. Add onions and cook until translucent. Add bacon and cook until softened. Add carrots, celery, turnip, parsley, thyme, rosemary, oregano, and garlic.
  4. Add the butter and flour mixture. Stir to make sure ingredients are well-combined. Add the beef back and pour in the wine, making sure that it covers the ingredients. Bring to a boil and season with salt and freshly ground pepper.
  5. Add 1 tablespoon of Creme de Cassis. Cover and simmer for 4 hours on a low heat. Garnish with a little chopped parsley and serve with Garlic Croutons.
Makes 6 servings

Courtesy of Food Network "Tyler's Ultimate"