Boeuf Bourguignon
Boeuf Bourguignon

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, boeuf bourguignon. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Boeuf Bourguignon is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Boeuf Bourguignon is something which I have loved my entire life.

Heat the olive oil in a large Dutch oven. Sprinkle flour, marjoram, thyme, and pepper over beef. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil.

To begin with this particular recipe, we must first prepare a few components. You can have boeuf bourguignon using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Boeuf Bourguignon:
  1. Take 230 g sirloin steak
  2. Prepare 4 pieces bacon
  3. Make ready 3 medium carrots
  4. Make ready 1 large onion
  5. Make ready 1 small potato
  6. Get 100 g mushrooms
  7. Take 5 garlic cloves
  8. Get 1 bottle Red Burgundy wine
  9. Get 1 teaspoon tomato purée
  10. Get 1 beef stock cube
  11. Get 2 teaspoon oil
  12. Get 2 teaspoon plain flour
  13. Get Butter
  14. Get Seasoning
  15. Take 3 bay leaves
  16. Take thyme
  17. Get Black pepper
  18. Take Salt

Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). Boeuf Bourguignon: for the best results use a cast iron casserole pan / Dutch oven. Watch the video to see how to make that recipe. The recipe gets better once it has … Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason.

Instructions to make Boeuf Bourguignon:
  1. Prepare the ingredients: cut the onions, carrots and mushrooms into thin pieces. Chop the garlic. Slice the bacon. Cut the steak into chunky pieces and season the beef with salt and pepper.
  2. Heat two teaspoons of oil in a frying pan. Cook the bacon with a medium high heat to bring out its oil. Put the fried bacon aside.
  3. Fry the beef with the bacon oil until it's nicely browned. Put the beef aside.
  4. Cook the onion and carrots in the same frying pan for a few minutes until the vegetables are softened with the flavour of the meat.
  5. Turn down the heat, put back the bacon and beef, add two tea spoons of plain flour and stir well.
  6. Add 250 ml of beef stock, 400 ml of Red Burgundy, one teaspoon of tomato purée. Season with 3 bay leaves, thyme and salt. Bring it to a simmer then cook for 30 minutes with the lid on.
  7. Use another pan to heat up some butter. Fry the mushrooms with the chopped garlic until its buttery browned.
  8. Add the mushrooms back to the simmering stew. Taste the gravy and adjust seasoning. Add more wine or stock to thin it out if needed. Cook for another 10 minutes and watch the gravy become rich and thickened.
  9. Boil a chopped potato and serve with the boeuf bourguignon.

Watch the video to see how to make that recipe. The recipe gets better once it has … Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. She had the clever idea to examine the differences in each book's approach through the lens of boeuf bourguignon, a classic dish featuring beef braised in red wine (i.e. burgundy) and often. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Transfer meat to a separate medium bowl with a slotted spoon and set aside.

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