Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, boeuf bourguignon. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic. The liquid should simmer rather than boil. Our boeuf bourguignon has finished cooking, turn off the heat and allow to cool in.
Boeuf Bourguignon is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Boeuf Bourguignon is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have boeuf bourguignon using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Boeuf Bourguignon:
- Prepare 2-3 oz bacon, streaky or back
- Take 400 gms Diced Beef
- Get 1 tblsp plain flour
- Make ready 1-2 tbsp veg oil
- Prepare 1 tbsp butter
- Take 4 banana shallots
- Take 2 cloves garlic
- Get 100 gms sliced mushrooms
- Get 300 ml beef stock (I use 2 stock cubes)
- Get 1 bay leaf
- Prepare Bouquet of Garni
- Prepare Salt & fresh ground black pepper
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Instructions to make Boeuf Bourguignon:
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- Preheat oven 150° fan. Add chopped bacon to flameproof casserole. Cook, stirring occasionally til crisp and golden brown.
- Cut meat into cubes. In a plastic bag season flour, then add meat and shake til meat coated in flour. Remove bacon from casserole. Add oil to casserole, heat and then add meat. Cook quickly stir to brown all sides. If you only have small casserole do this in batches. Remove from casserole and add to bacon.
- Add butter to casserole. Peel shallots and cut in half. Add to casserole. Grate in the garlic. Don't let the garlic burn. Slice mushrooms and add to casserole in about 5 mins. Cook for another 5mins. Return meat and bacon to casserole. Add stock.
- Bring to boil, add Bouquet of Garni and bay leaf. I always stir here to get the little pieces, that were stuck to the bottom, loose for their flavour. Cover and put in oven for 1 1/2 hours.
- Serve with Rice or mash, both lush.
My take on this classic French dish from Burgundy, along with a As with any stew, the trick to developing a full-flavored Boeuf Bourguignon is to brown EVERYTHING, and when. Boeuf Bourguignon (Beef Burgundy) is a Julia Child classic recipe of a slow cooked beef stew in spices and a red wine reduction sauce. Easy Boeuf Bourguignon (Beef Burgundy) Recipe. Boeuf Bourguignon is a classic French beef stew made with red wine, pearl onions and mushrooms. Perfect for cold evenings when you are craving comfort food!
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