Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, boeuf bourguignon. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Heat the olive oil in a large Dutch oven. Boeuf Bourguignon a La Julia Child. This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make – even though the instructions look long.
Boeuf Bourguignon is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Boeuf Bourguignon is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook boeuf bourguignon using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Boeuf Bourguignon:
- Take 1 large Tomato
- Prepare 1 large onion
- Get 6 stalks parsley
- Take 6 stalks thyme
- Take 5 bay leaves
- Take 6 cloves
- Get 4 cubes beef bouillon
- Prepare 2 large carrots
- Take 14 oz beef cubes (beef tenderloin or fillet - usually 200g per persons - I usually make a little extra, since it stays good in the fridge for up to 4 days)
- Take 1 1/2 liter Burgundy wine
- Take salt
- Get pepper
Pour the wine and beef stock into the pot, stirring up browned bits. Stir in the tomato paste, garlic, thyme, and bay leaf, then add the baby carrots. Beef bourguignon (US: / ˌ b ʊər ɡ iː n ˈ j ɒ̃ /) or bœuf bourguignon (UK: / ˌ b ɜː f ˈ b ɔːr ɡ ɪ n. j ɒ̃ /; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions. Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner.
Instructions to make Boeuf Bourguignon:
- Marinate beef in 750ml of wine for 24 hours / leave in fridge
- Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion
- Remove beef cubes from marinade and blot dry with paper towels.
- Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil)
- Remove beef from pot and fully coat with flour.
- Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper
- Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours)
Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade.
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