Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, boeuf bourguignon. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Heat the olive oil in a large Dutch oven. Sprinkle flour, marjoram, thyme, and pepper over beef. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil.
Boeuf Bourguignon is one of the most popular of recent trending meals in the world. It is easy, it’s fast, 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 wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have boeuf bourguignon using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Boeuf Bourguignon:
- Make ready 230 g sirloin steak
- Make ready 4 pieces bacon
- Prepare 3 medium carrots
- Get 1 large onion
- Prepare 1 small potato
- Get 100 g mushrooms
- Get 5 garlic cloves
- Make ready 1 bottle Red Burgundy wine
- Prepare 1 teaspoon tomato purée
- Prepare 1 beef stock cube
- Take 2 teaspoon oil
- Prepare 2 teaspoon plain flour
- Prepare Butter
- Make ready Seasoning
- Prepare 3 bay leaves
- Prepare thyme
- Make ready Black pepper
- Make ready Salt
Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). Boeuf Bourguignon: for the best results use a cast iron casserole pan / Dutch oven. Watch the video to see how to make that recipe. The recipe gets better once it has … Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason.
Instructions to make Boeuf Bourguignon:
- 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.
- 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.
- Fry the beef with the bacon oil until it's nicely browned. Put the beef aside.
- 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.
- Turn down the heat, put back the bacon and beef, add two tea spoons of plain flour and stir well.
- 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.
- Use another pan to heat up some butter. Fry the mushrooms with the chopped garlic until its buttery browned.
- 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.
- Boil a chopped potato and serve with the boeuf bourguignon.
Watch the video to see how to make that recipe. The recipe gets better once it has … Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. She had the clever idea to examine the differences in each book's approach through the lens of boeuf bourguignon, a classic dish featuring beef braised in red wine (i.e. burgundy) and often. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
So that’s going to wrap this up with this special food boeuf bourguignon recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
