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How To make Beef Bourguignonne Ii
5 ea Medium onions sliced 1/2 lb Fresh mushrooms
2 ts Shortening 2 lb Stew meat
1 ts Salt 1/2 ts Crushed marjoram
1/2 ts Crushed thyme 1/8 ts Pepper
1 1/2 tb Flour 3/4 c Beef stock
1 1/2 c Red burgundy
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 Ii's Videos
Beef (Boeuf) Bourguignon by the legend Julia Child's
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Beef Bourguignon | Together | Jamie Oliver | Christmas
What better way to ease ourselves into the festive season than this warming, seasonal Beef Bourguignon featuring a signature twist from my new book Together. This utterly delicious and easy to prepare beef stew is the perfect dish to share with family and friends on a chilly winter's evening and will definitely have you going back for seconds!
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The Best Boeuf Bourguignon Recipe
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Ingredients:
1 Kg shin of beef
1 bottle red wine
1 large onion roughly chopped
1 large carrot roughly chopped
2 sticks celery roughly chopped
3 sprigs of thyme
2 bay leaves
1 garlic bulb cut in half
bacon or pancetta
10 shallots
3 tblsp plain flour
1/2 pint beef stock (OXO is fine)
200g mushrooms
brandy
You will need a casserole dish that is hob and oven safe.
Trim the fat from the beef and cube into 1 1/2 inch chunks. Put in a bowl and cover with half the wine. Place in a fridge to marinade for at least half an hour.
Sautee the onion, carrot and celery in a little olive oil, then add the thyme, bay leaves and garlic. Pour over the rest of the wine. Bring to the boil and simmer gently for 10 minutes.
In a separate frying pan, heat some butter and olive oil. Add the bacon and cook till golden. Add the shallots and fry for a further 5 minutes. Add to the casserole dish.
Drain the beef from the wine marinade with a sieve, but keep the marinade. Place the beef on some kitchen paper or a towel and gently pat dry. Then brown the meat in the frying pan with a little oil and butter. Fry it in small batches to allow it room or it will not brown. Add to the casserole dish.
Sprinkle the flour over.
Add the leftover wine marinade.
Add the beef stock to just cover the meat and vegetables.
Cover and cook in the pre-heated oven at 150deg for 2 hours.
2 hours later, fry the mushrooms in a little butter and olive oil. When they are nearly done, add a splash of brandy then transfer to the dish.
Cook for a further 1 hour.
Serve with parsley, potatoes and wine. The dish tastes even better if made the day before and left overnight in the fridge.
Binging with Babish: Boeuf Bourguignon from Julie & Julia
Frequently, watching a Meryl Streep movie means you're watching it for Meryl Streep, and not much else. But in the case of Julie & Julia, a host of stunning food porn accompanies Streep's charming turn as the late/great Julia Child. Does the recipe from Julia's first-ever television appearance stand the test of time?
Music: XXV by Broke for Free
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Boeuf Bourguignon | The French Chef Season 1 | Julia Child
Julia Child makes her famous French beef stew in red wine with mushrooms and onions, demonstrating how to brown meat, how to braise meat, how to make a good brown sauce, how to braise onions and how to cut and saute mushrooms. This recipe and the skills taught relate to all stews and Coq au Vin.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Beef Bourguignon is the best beef stew in the world #frenchfood #beefbourguignon #recipe #funny