5 Medium onions sliced 2 ts Shortening 1 t Salt 1/2 ts Crushed thyme 1 1/2 tb Flour 1 1/2 c Red Burgundy 1/2 lb Fresh mushrooms 2 lb Stew meat 1/2 ts Crushed marjoram 1/8 ts Pepper 3/4 c Beef stock Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.
How To make Beef Bourguignonne 2's Videos
Beef Bourguignon - Slow Cooked to Perfection!
Rich and Comforting Beef Bourguignon in a delicious rich sauce…. Slow cooked merrily in the oven until beautifully tender. This is a great dish for when you have guests.
For the full recipe for this beef bourguignon click here:
Ingredients for the Beef Bourguignon: 1 tbsp vegetable oil 120g (½ cup) bacon or pancetta lardons 20 small shallots peeled, 6 of them cut in half, the rest left whole 1.4kg (3 lbs) beef braising steak i.e chuck or skirt, cut into large chunks 3 tbsp plain/all-purpose flour ¼ tsp salt ¼ tsp black pepper 1 tbsp tomato purée 1 x 750ml (25oz) bottle red wine it doesn’t have to be an expensive wine, I used Shiraz 240ml (1 cup) beef stock 3 bay leaves 1 tsp dried thyme 16-20 chantenay carrots peeled 150g (2 cups) brown mushrooms thickly sliced
#comfortfood #recipes #slowcooked
Dry aged beef bourguignon
Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
ANTHONY BOURDAINS BOEUF BOURGUIGNON RECIPE - BEEF BOURGUIGNON RECIPE
ANTHONY BOURDAINS BEEF BOURGUIGNON RECIPE
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Ingredients 3 pounds stewing beef, cut into 2-inch chunks 2 large carrot 1 large white onion Salt and freshly ground pepper 2 tablespoons all-purpose flour 3 cups red wine 1/2 cups water 1-2 cloves garlic 1/2 teaspoon thyme 2 bay leaf
Toppings 18 to 24 small pearl onions 1 tablespoons butter 6 slices bacon 1 pound mushrooms
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Julia Child's Boeuf Bourguignon | Jamie & Julia
Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make her most famous and well known french dish, Boeuf Bourguignon.
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Music: __________________________________________________ Recipe: 1 tablespoons extra-virgin olive oil 6 ounces (170g) bacon, roughly chopped 3 pounds (1 1/2 kg) chuck steak or stewing beef cut into 2-inch chunks 1 large carrot sliced 1/2-inch thick 1 large white onion, diced 6 cloves garlic, minced (divided) 1 pinch coarse salt and freshly ground pepper 2 tablespoons flour 12 small pearl onions (optional) 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock) 2 tablespoons tomato paste 1 beef bullion cube, crushed 1 teaspoon fresh thyme, finely chopped 2 tablespoons fresh parsley, finely chopped (divided) 2 bay leaves 1 pound fresh small white or brown mushrooms, quartered 2 tablespoons butter
Beef (Boeuf) Bourguignon by the legend Julia Child's