Prize Winning Boeuf Bourguignon
Prep time
Cook time
Total time
This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free! Photo by jstuppy
  • 4 pounds beef shoulder, cut into two inch cubes for stew
  • 3 tablespoons extra virgin olive oil
  • 6 cloves garlic, peeled
  • 2 cups dry red wine
  • ¼ cup crème de cassis (liquor stores)
  • 2 large tomatoes, diced small
  • 1 tablespoon coarsely ground black pepper
  • 6 bay leaves, or 1 teaspoon ground
  • 4 sprigs fresh thyme, leaves only
  • 2 pounds very thin carrots (not baby carrots please!), scrubbed and cut in 2 inch sections
  • 2 dozens very small potatoes, scrubbed
  • 2 dozen tiny onions, peeled and left whole (frozen is OK: no peeling necessary)
With a crockpot:
  1. layer all the ingredients in a 6 quart crockpot, in the order they were given.
  2. Set crock pot on low in the morning.
  3. It will be ready for dinner (10 to 12 hours total cooking time)
On a stovetop:
  1. place beef, oil and 6 cups of water in a heavy wide bottom pot.
  2. Bring to a boil.
  3. Reduce to medium and cook covered 2 hours.
  4. Add the garlic, wine, cassis, tomatoes, pepper and bay leaves, and cook 30 more minutes.
  5. Add thyme, carrots, potatoes and onions and cook 30 more minutes.
  6. The meat should be fork-tender.
  7. Transfer meat and all vegetables on platter with a slotted spoon.
  8. If the liquid left in the pot is too thin, reduce it on a high flame until it is thickened, the consistency of maple syrup.
  9. Pour the reduced liquid over the whole dish, and serve hot.
Nutrition Information
Serving size: 12 servings
Recipe by Go Dairy Free at