Boeuf Bourguignon
Boeuf Bourguignon

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, boeuf bourguignon. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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 current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Boeuf Bourguignon is something that I’ve loved my whole life. They are nice and they look fantastic.

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

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

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. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

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 thicken.
  9. Boil a chopped potato and serve with the boeuf bourguignon.

So give it a try on a winter's weekend. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. 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 with this special food boeuf bourguignon recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!