Beef Bourguignon
Beef Bourguignon

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, beef bourguignon. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network. There are some recipes that are worth the wait and Julia Child's Beef Bourguignon is one of them.

Beef Bourguignon is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Beef Bourguignon is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have beef bourguignon using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Beef Bourguignon:
  1. Take 4 tbsp olive oil, extra virgin or pork fat
  2. Make ready 1 kg braising steak, cubed
  3. Prepare 2 medium onions, sliced
  4. Take 1 bottle red wine (750ml)
  5. Get 1 bouquet garni
  6. Make ready salt and pepper
  7. Get 3 carrots, sliced
  8. Take 100 grams small button mushrooms
  9. Get 3 garlic cloves, crushed
  10. Prepare 3 tbsp all-purpose flour
  11. Take 250 ml beef stock

BUT, that doesn't mean it's hard. Take beef bourguignon to new heights with our ultimate recipe for the classic red wine stew. It's a great make-ahead braise to feed family and friends. Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.

Steps to make Beef Bourguignon:
  1. Heat the oven to 180 c/350 f/gas mark 4.
  2. Leave the meat at room temperature for 30 minutes prior to cooking.
  3. In a large casserole dish, heat the oil or fat.
  4. In small batches, brown the meat, removing from the dish as you go along.
  5. When all the meat is browned, cook the carrots, mushrooms and onions until they are tender and have gone golden in colour. About 5-10.
  6. Add in the garlic and cook for no more than a minute.
  7. Add the flour, cook for approximately 2 minutes, stirring constantly.
  8. Pour over the wine and stock.
  9. Add the bouquet garni. See attachment for recipe. - - https://cookpad.com/us/recipes/350943-diy-spice-blends-no1
  10. Add all the meat back to the pot, transfer dish to the preheated over and cook for about 4 1/2 hours, until the meat has become very tender.
  11. Let it rest for 10 minutes then. Serve with rice or mash potato.

Rich and rib-sticking, Antony Worrall Thompson's slow-cooked beef bourguignon is well worth the wait. 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. Beef Bourguignon takes time and some TLC — there is browning, and reducing, and sauce making involved — but each of those steps just adds another layer of deliciousness. Beef bourguignon doesn't have to take hours in your oven, you can make it low and slow right in your crockpot and come home to an amazing meal! This time of year, I'm torn.

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