Boeuf Bourguignon

Step-by-Step Guide to Make Perfect Boeuf Bourguignon

Boeuf Bourguignon

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, Boeuf Bourguignon. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Boeuf Bourguignon is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Boeuf Bourguignon is something which I have loved my entire life.

Many things affect the quality of taste from Boeuf 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 Boeuf 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 Boeuf Bourguignon is 6-8 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 Boeuf Bourguignon estimated approx 4 hours including prep plus overnight in fridge.

To get started with this recipe, we have to first prepare a few components. You can have Boeuf Bourguignon using 17 ingredients and 10 steps. Here is how you cook that.

My version of this traditional French dish has evolved and reflects several influences, notably the Hairy Bikers. Cook a day ahead if possible as a night in the fridge matures the flavours. And don’t be tempted to use wine that you wouldn’t drink!

Ingredients and spices that need to be Take to make Boeuf Bourguignon:

  1. 1 tbsp plain flour
  2. Salt
  3. Ground black pepper
  4. 1.5 kg braising steak, diced but in largish “mouth-sized” pieces
  5. 2 tbsp rapeseed oil (cold-pressed recommended)
  6. 75 ml cognac
  7. 1 bottle red burgundy wine
  8. 280 g pancetta (I prefer unsmoked most people would use smoked)
  9. 1 onion, chopped
  10. 2-4 cloves garlic (according to liking), sliced
  11. 400 ml beef stock (I used a Knorr deep beef stock pot)
  12. 2 bay leaves
  13. 2-5 sprigs (according to liking) fresh thyme
  14. 40 g butter
  15. 12-18 shallots, peeled
  16. 250 g chestnut mushrooms, halved or quartered if big (many recipes use button mushrooms)
  17. 3 carrots, sliced

Steps to make to make Boeuf Bourguignon

  1. Pre-heat oven to Gas Mark 3 or electric equivalent (Circotherm 150C).
  2. Season the flour and lightly dust the meat.
  3. Bring 1 tbsp oil to a high heat in an ovenproof casserole and quickly brown the outside of the meat. Do this in batches and set aside for Step 6.
  4. Meanwhile, heat a large pan and pour in the cognac. When that’s heated add the wine but not in one splurge! Bring to a boil then lower to a fast simmer and reduce to halve the volume.
  5. If necessary add oil to the casserole and fry the pancetta on medium-high heat for 3 or so minutes or until browned, stirring occasionally. Add to the set-aside meat.
  6. Fry the onion for 3 minutes, stirring only to avoid sticking. Then add the garlic and fry for a further 2-3 minutes, stirring occasionally. Add the meat and pancetta back to the casserole and stir well.
  7. Add the cognac/wine reduction, beef stock, bay leaves and thyme, stir gently but thoroughly, cover and cook in the pre-heated oven for 3 hours.
  8. About 15 minutes before the time is up, heat the remaining oil and the butter in a clean frying pan and fry the shallots for 4-6 minutes or until lightly browned. Add in the mushrooms and more butter if needed. Cook until they too are browned, stirring gently to avoid any burning.
  9. Remove the casserole from oven, add the shallots and mushrooms plus the carrots and stir thoroughly. Return to oven for 45-50 minutes. Remove the bay leaves and thyme stalks, allow the casserole to cool and put in the fridge overnight.
  10. Reheat thoroughly and serve with chosen accompaniments.

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This isn’t a total overview to fast and also simple lunch dishes however its great something to chew on. Hopefully this will certainly get your creative juices streaming so you can prepare delicious meals for your family without doing too many heavy meals on your trip.

So that is going to wrap this up for this special food Step-by-Step Guide to Prepare Ultimate Boeuf Bourguignon. Thanks so 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 bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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