Das berühmte französische Fleischrezept, das in nur 30 Minuten zubereitet wird! Schnell und einfach!
Ein schnelles Abendessen, das jeder lieben wird! Saftige Rindfleischstreifen in einer köstlichen Soße erstickt! Sie können mit alltäglichen Zutaten großartiges Essen zubereiten, auch wenn Sie wenig Zeit haben. Dies ist ein 30-minütiges Abendessen-Rezept für geschäftige Nächte! Probieren Sie dieses einfache, aber sehr, sehr leckere Rezept aus und lassen Sie es mich in einem Kommentar wissen: „Wie gefällt es Ihnen?“. Frieden und Liebe! Haben Sie einen köstlichen Tag! ???? ????
Zutaten:
2 EL Olivenöl
700 g / 1,5 lb Rib-Eye-Steak ohne Knochen
1 große Zwiebel
300 g / 10 oz. Pilze
2 Tassen / 500 ml Rinderbrühe
3 EL Butter
2 EL Mehl
1 EL Dijon-Senf
3 EL Sauerrahm
Mit Salz und schwarzem Pfeffer würzen
Schnittlauch (optional)
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Beef Bourguignon with Julia Child | Cowboy Remake Beef Stew
Printable recipe below! Order our NEW cookbook: Faith, Family and the Feast here:
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COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)
Athletic Greens Offer: Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful.
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BOOS BLOCK CUTTING BOARD:
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6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
-- RECIPE --
STEW RECIPE
▪5lb/2.5kg beef chuck
▪Olive oil
▪Salt
▪200g or about 2c pearl onions, peeled
▪400g or 3.4-4c carrots, cut into big chonky pieces
▪300g or 4.5-5c mushrooms, cut into large pieces
▪115g/1stick unsalted butter
▪125g or 3/4C + 3Tbsp AP flour (gluten free works too)
▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below)
▪450g/1pint dark stout beer
▪500g/4c small golden potatoes, partially peeled and cut into very large chunks
▪2-3 bay leaves
▪2-3 sprigs of thyme
▪150g or 1 heaping cup frozen peas
▪fresh cracked black pepper
4 packets powdered gelatin
Preheat oven to 500F/260C.
Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned.
Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside.
Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.
Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.
Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).
Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour.
At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.
Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.
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BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
▪1800g or 2 boxes store bought beef stock
▪30g better than bouillon
▪30g tomato paste
▪30g worcestershire
▪28g/4 packets of powdered gelatin
Stir ingredients to combine and dissolve gelatin.
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CHAPTERS:
0:00 Intro
0:14 Cutting down the beef
1:26 Veggie prep
2:36 Cooking the veg and making the roux
4:13 Flavorful cooking liquid (homemade stock dupe)
5:30 Adding the beef
6:11 Prepping the potatoes and returning to oven
7:36 AG1 ad
8:36 Finishing the stew
10:35 Let’s eat this thing
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BEEF BOURGUIGNON ** French Recipe**
RECIPE & VIDEO:
COOKBOOK: Family Circle Recipe Collection
Another name for this recipe is Beef Burgundy due to the colour of this beef stew in the red wine, or as others say, it originated in Burgundy a region in France.. Its a French classic dish which is normally served with mashed potatoes and beans.
Perfect to have on a cold Wintry or Autumn day & very easy to make.
Hope you enjoy
**************
RECIPE
Serves 4-6
1K topside or round steak
1 cup plain flour
Salt & pepper
4 rates of bacon, cut into strips
2 tablespoons olive oil
12 pickled onions, cut in half
300g sliced mushrooms
1 1/2 cups of red wine
1 tablespoon chopped parsley (or dried)
1 tablespoon chopped thyme (or dried)
2 bay leaves
Cut the steak into bite sizes and place in a deep bowl. Add the flour & coat well. Set aside.
On a hot frying pan, add the bacon and fry until golden. Drain any juices and set aside.
Add the olive oil in a deep pot, add the onions and stir for ham a min then add the bacon strips and beef. Keep stirring for a minute, the beef will start to cook and change colour. Add the mushrooms & red wine. Season with salt & pepper. Add thyme, bay leaves and parsley. Combine well. Bring to boil and simmer for 30mins.
Remove the bay leaves and it’s now ready to serve.
How to Make Beef Bourguignon
Classic beef bourguignon with a bacon-infused red wine sauce. A Julia Child recipe with a few modern substitutions to make cooking easier.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__
???? PRINT THE RECIPE:
???? INSTRUCTIONS:
00:00 Intro
00:44 Prepare the Ingredients
01:49 Saute the Bacon
02:26 Cook the Beef
02:49 Cook the Vegetables
03:19 Make the Sauce
04:00 Cook the Stew
05:09 Saute the Mushrooms
06:13 Reduce the Sauce
07:14 To Serve
✅ INGREDIENTS:
• 3 pounds boneless beef chuck
• 1 ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 6 ounces thick-cut bacon
• 2 cups carrots
• 1 cup yellow onion
• 24 pearl onions
• ½ teaspoon chopped thyme
• 1 bay leaf
• 2 teaspoons minced garlic
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 3 cups red wine
• 2 cups beef stock
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 pound white mushrooms
• 1 tablespoon chopped parsley
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Boeuf bourguignon
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Bienvenue ! Sur cette chaîne, vous trouverez une variété de vidéos de cuisine et de types de recettes. La plupart de nos recettes sont rapides, faciles et économiques. Nous proposons également des recettes un peu plus complexes et même des recettes père fils où je me retrouve en tête-à-tête avec mon fils en cuisine. N'hésitez pas à vous abonner pour ne rien rater. En bref : des recettes rapides, faciles et économiques qui plairont à toute la famille !