Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Beef Bourguignon. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Beef Bourguignon is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Beef Bourguignon is something which I have loved my entire life. They are fine and they look wonderful.
Many things affect the quality of taste from Beef Bourguignon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Beef Bourguignon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef Bourguignon is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Beef Bourguignon estimated approx 4 hrs.
To get started with this recipe, we must first prepare a few ingredients. You can cook Beef Bourguignon using 17 ingredients and 19 steps. Here is how you can achieve it.
I found a cute retro casserole dish in a charity shop, the weather was vile, windy and cold so there was only one thing for it… a hearty warming stew!
I dug out, my beloved and trusted copy of *Master the Art of French Cooking Volume 1 by Julia Child, turned to page 333 and found this beauty Beouf a la Bourguigonne and found this beauty,
It's a long recipe, but if you have a pressure cooker you can speed things along – but sometimes it's just nice to take your time and cook things low n slow.
Ingredients and spices that need to be Prepare to make Beef Bourguignon:
- 1/2 tablespoons olive oil
- 3 pounds lean stewing beef, cut into 2-inch cubes
- 1 onion, sliced
- 1 carrot, sliced
- 1 (6 ounce) piece of chunk bacon
- Salt and pepper
- 2 tablespoons flour
- 3 cups red wine
- 2 1/2-3 1/2 cups brown beef stock
- 1 tablespoon tomato paste
- 2 cloves mashed garlic
- 1/2 teaspoon thyme
- 1 crumbled bay leaf
- 18-24 small peeled white onions
- 3 1/2 tablespoons butter
- bouquet Garni
- 1 pound mushrooms, fresh and quartered
Instructions to make to make Beef Bourguignon
- Remove the bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
- Preheat your oven to 160 centigrade.
- Sauté the lardons in 1 tablespoon of olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
- Dry the beef in paper towels; it will not brown if it is damp. Lightly dust with seasoned flour
- Heat some fat in the casserole until almost smoking. Add the beef, a few pieces at a time, and sauté until nicely browned on all sides. remove and keep to one side with the lardons.
- In the same fat, brown the sliced vegetables. Pour out the excess fat.
- Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper
- Stir in the wine and 2 to 3 cups of the stock, just enough so that the meat is barely covered.
- Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
- Cover the casserole and set it in the lower third of the oven. Regulate the heat so that the liquid simmers very slowly for 3 to 4 hours. The
- While the beef is cooking, prepare the onions and mushrooms.
- Heat 1 1/2 tablespoons of butter with one and one-half tablespoons of the oil until bubbling in a skillet.
- Add the onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
- Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove the herb bouquet and set the onions aside. - Wipe out the skillet and heat the remaining oil and butter over high heat.
As soon as you see butter has begun to subside, indicating it is hot enough, add the mushrooms. As soon as they have begun to brown lightly, remove them from heat. - When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. - Skim fat off the sauce in the saucepan. Simmer the sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning. - Pour the sauce over the meat and vegetables. Cover and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times
- Now Julia would have served this on an amazing oval flat/platter with hand-turned boiled potatoes around the outside and a generous flourish of freshly chopped parsley.
Me?… It's creamy mash and a glass of that red wine!
Bon appetite
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So that’s going to wrap this up with this special food Easiest Way to Make Quick Beef Bourguignon. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!