Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, boeuf bourguignon. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Heat the olive oil in a large Dutch oven. Remove the bacon with a slotted spoon to. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well.
Boeuf Bourguignon is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Boeuf Bourguignon is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook boeuf bourguignon using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Boeuf Bourguignon:
- Get sirloin steak
- Prepare bacon
- Make ready medium carrots
- Make ready large onion
- Make ready small potato
- Get mushrooms
- Prepare garlic cloves
- Prepare Red Burgundy wine
- Prepare tomato purée
- Take beef stock cube
- Take oil
- Prepare plain flour
- Make ready Butter
- Make ready Seasoning
- Make ready bay leaves
- Prepare thyme
- Prepare Black pepper
- Make ready Salt
In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. First prepare the bacon: cut off the rind and reserve. Drain and dry the lardons and rind and reserve.
Instructions to make Boeuf Bourguignon:
- Prepare the ingredients: cut the onions, carrots and mushrooms into thin pieces. Chop the garlic. Slice the bacon. Cut the steak into chunky pieces and season the beef with salt and pepper.
- Heat two teaspoons of oil in a frying pan. Cook the bacon with a medium high heat to bring out its oil. Put the fried bacon aside.
- Fry the beef with the bacon oil until it's nicely browned. Put the beef aside.
- Cook the onion and carrots in the same frying pan for a few minutes until the vegetables are softened with the flavour of the meat.
- Turn down the heat, put back the bacon and beef, add two tea spoons of plain flour and stir well.
- Add 250 ml of beef stock, 400 ml of Red Burgundy, one teaspoon of tomato purée. Season with 3 bay leaves, thyme and salt. Bring it to a simmer then cook for 30 minutes with the lid on.
- Use another pan to heat up some butter. Fry the mushrooms with the chopped garlic until its buttery browned.
- Add the mushrooms back to the simmering stew. Taste the gravy and adjust seasoning. Add more wine or stock to thin it out if needed. Cook for another 10 minutes and watch the gravy become rich and thickened.
- Boil a chopped potato and serve with the boeuf bourguignon.
First prepare the bacon: cut off the rind and reserve. Drain and dry the lardons and rind and reserve. 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 along with pearl onions, mushrooms and crisp, cubed bacon. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to.
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