Beef Bouquetière

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  • 1/3 cup flour
  • 2 teaspoons each salt and freshly ground black pepper
  • 1 1/2 pounds beef roast
  • 1/3 cup oil
  • 1 onion, chopped
  • 4 carrots, chopped
  • 1 bunch celery, chopped
  • 4 garlic cloves, chopped
  • 2 cups red wine
  • 2 cups strong beef broth
  • 2 pounds baby carrots
  • 2 pounds baby gold potatoes
  • 1/4 cup chopped parsley


Preheat oven to 350°F.
Combine flour, salt and pepper on a plate. Roll beef in flour mixture to coat well. Heat the oil in a large, heavy pot. Add beef and gently turn until all exposed sides are well browned.
Add onion, carrot, celery and garlic to pot and sauté for 5 minutes. Add wine, broth, carrots and potatoes. Cover pot with lid and place in oven for 1 1/2 to 2 hours or until potatoes are tender and beef is done.
To serve, place roast on platter and slice at an angle.   Surround with vegetables and sprinkle with parsley.

Recipe from Central Market Poulsbo - Culinary Resource Center
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