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
[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms
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For archival purposes only. Or not; it's your choice, really. Let me know if there's other MPW-related lost media you'd like me to find.
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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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 Bourguignon CAGE MATCH: Julia Child vs. Anthony Bourdain vs. Thomas Keller
3 iconic chefs, 3 beef bourguignon recipes. When I think Boeuf Bourguignon I think Julia Child. But she ain't the only one that has a masterful recipe. Enter Anthony Bourdain and Thomas Keller. Which recipe wins...let's find out!
00:00 We got ourselves a Cage Match
01:14 Julia Child's recipe
14:13 Anthony Bourdain's recipe
22:23 Thomas Keller's recipe
43:53 Let's review
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Julia Child's recipe:
6 oz chunk of bacon (slab bacon)
1 tb olive oil
3 lb chuck beef
1 sliced carrot
1 sliced onion
1 tsp salt
1/4 tsp pepper
2 tb flour
3 cups full bodied red wine (I used a Bordeaux)
2 to 3 cups beef stock
1 tb tomato paste
2 cloves mashed garlic
1/2 tsp thyme
crumbled bay leaf
blanched bacon rind
18 to 24 small pearl onions (1 1/2 butter, 1 1/2 tb oil, 1/2 cup beef stock
salt and pepper
herb bouquet (4 parsley sprigs, bay leaf, 1/4 tsp thyme)
1 lb mushrooms, quartered (2 tb butter, 1tb oil, salt and pepper)
parsley sprigs
Anthony Bourdains recipe:
2 lb/900g should or neck cut (I used chuck)
salt and pepper
1/4 cup/56 ml olive oil
4 onions, thinly sliced
2 tb all purpose flour
1 cup/225 ml red burgundy (Pinot Noir)
6 carrots
1 garlic clove
1 bouqet garni (1 sprig parsley, 2 sprigs thyme, bay leaf in cheese cloth)
enough water to equal 3 parts liquid 2 parts meat
parsley
Thomas Keller's recipe:
(if you're going to make this, can you please tell me!)
red wine reduction:
1 bottle red wine, such as cabernet sauvignon
1 cup diced (½2 inch) onions
1 cup sliced (2 inch) peeled carrots
1 cup sliced (½ inch) leeks, white and light green parts only
1 cup sliced (½ inch) shallots
1 cup sliced button mushrooms and or mushroom stems
3 thyme sprigs
6 Italian parsley sprigs
2 bay leaves teaspoon black peppercorns
3 large garlic cloves, skin left on, smashed
1 cup diced yellow onions
⅔ cup sliced peeled carrots
1 cups sliced leeks, white and light green parts only
2 garlic cloves, skin left on, smashed
3 thyme sprigs
3 Italian parsley sprigs
2 bay leaves
4 cups beef stock or veal stock
1 teaspoon black peppercorns
4 thyme sprigs
2 bay leaves
2 garlic cloves, skin left on, smashed
2¾ pounds boneless short ribs (about 1 inch thick)
Kosher salt and freshly ground black pepper
Canola oil
BACON AND MUSHROOMS
4 ounces slab bacon, cut into 24 lardons about 1/2 inches long and inch thick
32 small button mushrooms, cleaned
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
POTATOES
8 ounces fingerling potatoes, preferably small
1 tablespoon kosher salt
¼ teaspoon black peppercorns
2 thyme sprigs
1 bay leaf
2 garlic cloves, skin left on, smashed
PEARL ONIONS
12 red pearl onions (2 tsp red wine vinegar)
12 white pearl onions (2 tsp champagne vinegar)
thyme sprig each
12 black peppercorns each.......
salt
bay leaf each
CARROTS
16 round French baby carrots or other baby carrots
1 tablespoon kosher salt
2 tablespoons chopped Italian parsley
Fleur de sel
Dijon mustard
Boeuf bourguignon authentique - Excellent et facile - Préparation en 15 minutes - Boeuf carottes
La célèbre recette du bœuf bourguignon.
Le boeuf bourguignon est un classique de la cuisine française qui se mange en toute saison et pour toute la famille.
Vous pouvez l'accompagner avec des pommes de terre, des pates ou du riz.
Recette pour 4 personnes :
- 2 oignons
- 4 carottes
- 200 gr de lardons fumés
- 1kg200 de boeuf à mijoter (collier, poitrine, jarret)
- 2 cuillère à soupe de farine
- 1 bouteille de vin rouge
- 1 cube de bouillon de boeuf
- 2 gousse d'ail
- 2 feuilles de laurier
- Thym
- Sel et poivre
- 250 gr de champignons de paris
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Merci de votre visite
#bourguignon #boeufbourguignon #boeufcarotte