Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, boeuf bourguignon. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Heat the olive oil in a large Dutch oven. Remove the bacon with a slotted spoon to. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well.
Boeuf Bourguignon is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Boeuf Bourguignon is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must 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:
- Make ready 2-3 oz bacon, streaky or back
- Take 400 gms Diced Beef
- Make ready 1 tblsp plain flour
- Prepare 1-2 tbsp veg oil
- Make ready 1 tbsp butter
- Make ready 4 banana shallots
- Make ready 2 cloves garlic
- Prepare 100 gms sliced mushrooms
- Make ready 300 ml beef stock (I use 2 stock cubes)
- Take 1 bay leaf
- Prepare Bouquet of Garni
- Get Salt & fresh ground black pepper
If making ahead, it's easier to. This recipe for boeuf bourguignon is not difficult, although there are a number of steps you need to do before pulling it all together. Julia always said that boeuf bourguignon is nothing more than a very good beef stew. So give it a try on a winter's weekend.
Steps 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.
Julia always said that boeuf bourguignon is nothing more than a very good beef stew. So give it a try on a winter's weekend. First prepare the bacon: cut off the rind and reserve. Drain and dry the lardons and rind and reserve. Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon.
So that is going to wrap it up for this special food boeuf bourguignon recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
