Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, beef stew (boeuf bourguignon). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Beef Stew (Boeuf Bourguignon) is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Beef Stew (Boeuf Bourguignon) is something which I have loved my whole life. They’re fine and they look wonderful.
Lean beef is cooked low and slow with plenty of onions, mushrooms, and red wine to create this classic French stew, boeuf Bourguignon. This recipe for boeuf bourguignon is not difficult, although there are a number of steps you need to do before pulling it all together. Julia always said that boeuf bourguignon is nothing more than a very good beef stew.
To begin with this particular recipe, we have to first prepare a few components. You can have beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Beef Stew (Boeuf Bourguignon):
- Make ready 12 slices hickory smoked bacon, chopped
- Take 3 lbs chuck beef cup into 1" cubes
- Take 1 lb carrots cubed
- Make ready 2 yellow onions chopped
- Take 5 cloves garlic, chopped
- Make ready 2 cups red wine
- Make ready 3 cups beef stock
- Prepare 2 tbsp tomato paste
- Take 1 tbsp thyme
- Take 4 tbsp butter
- Make ready 3 tbsp flour
- Get 1 lb pearl onions whole
- Prepare 1 lb mushrooms sliced thickly
- Make ready 3 bay leaves
- Get salt
- Make ready pepper
- Prepare parsley for garnish
Here's how to make it with tender beef and a deep, rich flavor. 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 cool down and is warmed up again.
Instructions to make Beef Stew (Boeuf Bourguignon):
- Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
- Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
- If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned.
- Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
- Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft.
- Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste.
The big difference between beef stew, and French boeuf bourguignon, is the presence of red wine. Traditional American beef stews are lubricated with water and onions; later versions, with beef broth or tomato sauce. Stews with wine must be cooked slowly. How do you make Beef Bourguignon?. Classic Beef Bourguignon is basically a French beef stew made with red wine.
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