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Sometimes I just go to the store, picking some vegetables, some meat – not thinking about any recipe; just figuring I’ll figure it out somehow when I get home. Here is what I purchased:


  • 1 package of spring onions (5 in the pack), chopped in 1” length
  • 1 leek, sliced in quarter slices (don’t forget to slice it lengthwise first and rinse)
  • 1 red bell pepper, chopped in small squares after the seeds are removed
  • 1 celery root (they are the white ones, quite strong in taste – use with caution), about ¼ lb – small bits
  • 1 yellow onion, chopped
  • 1 carrot, sliced in quarter slices
  • 1 can of crushed tomatoes
  • 1/2 medium sized cauliflower
  • 1 Medium sized rutabaga, in elongated cubes
  • Potatoes, amount dependant on how many you are serving.
  • 2 lb shoulder of beef, with the bone – chop it up and don’t throw away the bones or the fat!
  • olive oil
  • Some thyme
  • Some parsley, chopped fresh or dried
  • - I also make sure I have fresh pepper in the pepper mixer, some sea salt and of course the bouillon (I use the floating kind so I don’t have to boil water)
  • 1 1/4 cup hot mix
  • 1 1/4 cup of red wine
  • - some corn flour


  • How to prepare:
  • Put all the chopped vegetables in a bowl, ready to be fried.
  • Then you either chop up the meat or if it is already chopped up – go ahead and fry in olive oil, 4-5 pieces at a time – on all sides, done when they have the color brown – drop them in a large saucepan and continue until done.
  • Add the hot bouillon, and start it boiling on low (I recommend 1 hour or perhaps more).
  • The last portion of meat: Lift the pan from the oven and add all the wine, stir well and pour it all over to the saucepan.
  • Add the chopped or dried parsley and the thyme. Add the can of tomatoes.
  • Once the meat is starting to be ready; Chop the potatoes in cubes and add to the stew.
  • Then: Fry the vegetables 2 cups at a time – not too long, just so they get “glassy” (5-7 minutes) and add to the stew.
  • Leave it until the potatoes are done, perhaps half an hour.
  • This stew is quite liquid so I recommend adding a mix of cold water whipped with two spoons of corn flour by the end of the process.
  • And when I did all this... I opened the book and checked that is is approximately what Boef Bourguignon is all about...

Categories: Beef  Main Dish  Stew 
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