Recipe of Perfect Boeuf Bourguignon

Boeuf Bourguignon. Heat the olive oil in a large Dutch oven. Sprinkle flour, marjoram, thyme, and pepper over beef. This recipe for boeuf bourguignon is not difficult, although there are a number of steps you need to do before pulling it all together.

Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. First prepare the bacon: cut off the rind and reserve.

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, boeuf bourguignon. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Boeuf Bourguignon is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Boeuf Bourguignon is something that I’ve loved my whole life. They’re fine and they look fantastic.

Heat the olive oil in a large Dutch oven. Sprinkle flour, marjoram, thyme, and pepper over beef. This recipe for boeuf bourguignon is not difficult, although there are a number of steps you need to do before pulling it all together.

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

The ingredients needed to make Boeuf Bourguignon:

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

Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love.

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..

Découvrez cette recette de boeuf bourguignon facile à préparer en cocotte. J'ai essayé de nombreuses recettes de boeuf bourguignon, mais celle-ci est très simple, et pour moi reste la meilleure. Peler les oignons sans les écorcher. Beef bourguignon is best served on a bed of carb-heavy starches, such as potatoes, rice or noodles. It is a well-known French dish whose name probably refers to the use of wine.

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