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Bœuf Bourguignon-1

Bœuf Bourguignon

Author- Admin

Bœuf Bourguignon-1

Ingredients

A piece of beef (Quantity needs to be specific)

Cooking Oil

1 Large Brown/Red Onion

A Bunch of Parsley

Thyme

2 Bay Leaves

Celery stalks

Cooking Twine to Tie

A Bottle of Bold Red Wine

2 Cups Beef Stock

1 Teaspoon Grated Garlic Cloves

1 Teaspoon Tomato Paste

Salt to Taste

Black Pepper Powder to Taste

7-8 Baby Carrots, peeled and trimmed

Smoked Bacon, diced or sliced

19-12 Small Shallots, peeled

250g Mushrooms

Butter

½ Cup All-purpose Flour

Instructions

1

First, take a piece of beef and cut into chunks trimming off the extra fat. Set it aside for later.

STEP 10

2

Then, heat some cooking oil in a pan on medium flame and fry the beef chunks until they sizzle up and caramelize. Remove from the pan and set aside for later. After that, roughly chop 1 large brown or red onion and add it into the same frying pan. Sauté until caramelized.

STEP 20

3

Next, take some parsley, thyme, a bay leaf and celery. Tie all the herbs with cooking twine to form a bouquet garnish. Now, take a bottle of bold red wine, de-glaze the pan and flambé it. Be cautious while you carry out this cooking procedure.

STEP 40

4

Next, take a Dutch oven and add in the meat and juices, red wine and onions, the previously prepared bouquet garnish, 2 cups of beef stock, a teaspoon each of grated garlic and tomato paste, and salt to taste and a generous pinch of black pepper powder. Mix the ingredients well.

STEP 90

5

Next, peel and trim off 7-8 baby carrots and add them to the Dutch oven. Now, bake the beef stew in an oven at 275⁰ F or 135⁰ C for about 150 minutes.

STEP 100

6

Meanwhile, take some smoked bacon and cut it into small cubes and set aside. Next, peel off some baby shallots and then cut some mushrooms (250g) into quarters. Set aside.

STEP 140

7

Once done, melt some butter in a frying pan on low heat and add the peeled shallots, diced bacon, freshly-cut mushrooms, and ½ cup all-purpose flour and mix everything together.

STEP 150

8

Next, remove the beef stew from the oven halfway through cooking and add the cooked mushrooms, bacon and shallots to it.

STEP 160

9

Then, again send it back to the oven and continue baking without the lid. Once it is ready, take out the beef stew from the oven and remove the bouquet garni and the remaining content leaving the sauce behind. Put the remaining in a separate bowl.

STEP 180

10

Now, cook the sauce until it reduces thick. Season the sauce with a pinch of salt and black pepper powder.

STEP 190

11

Place the beef with mushrooms and bacon in a serving plate, pour some sauce over it and sprinkle some finely chopped parsley.
Your tasty and flavoursome Boeuf (beef) Bourguignon is ready to be served.

STEP 2000

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