Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, boeuf bourguignon. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Boeuf Bourguignon is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Boeuf Bourguignon is something which I’ve loved my entire life. They are nice and they look fantastic.
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.
To get started with this recipe, we have to first prepare a few ingredients. You can cook boeuf bourguignon using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Boeuf Bourguignon:
- Take 1 large Tomato
- Take 1 large onion
- Take 6 stalks parsley
- Make ready 6 stalks thyme
- Take 5 bay leaves
- Get 6 cloves
- Prepare 4 cubes beef bouillon
- Get 2 large carrots
- Prepare 14 oz beef cubes (beef tenderloin or fillet - usually 200g per persons - I usually make a little extra, since it stays good in the fridge for up to 4 days)
- Prepare 1 1/2 liter Burgundy wine
- Take salt
- Take pepper
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. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil.
Instructions to make Boeuf Bourguignon:
- Marinate beef in 750ml of wine for 24 hours / leave in fridge
- Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion
- Remove beef cubes from marinade and blot dry with paper towels.
- Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil)
- Remove beef from pot and fully coat with flour.
- Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper
- Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours)
Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. 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. Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. A hearty and comforting meal that you will make again and again!
So that is going to wrap this up for this special food boeuf bourguignon recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
