My Grandma's Secret Beef Bourguignon Recipe
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My Grandma’s (Secret) Beef Bourguignon FULL Recipe
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#1 thing to do, watch the video a second time. You will pick things you did not see the first time.
You can cook this the day before, chill it rapidly using for example your sink filled with ice cold water, and then refrigerate (if you eat the next day) or freeze in manageable quantities (for later)
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INGREDIENTS
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1.5 to 2kg low cuts of Beef : Shin and Chuck.
Can’t find this ? Go for something meaty and something gelatinous.
1 bottle of wine, 75cl. Ideally something robust.
1.5 liter of organic beef broth / beef stock
2 medium sized carrots.
2 medium sized onions
400 g thick-cut bacon cut into small pieces
400 g button mushrooms. Smaller are more suited.
20-30 pearl onions (about 300g)
2 tsp sugar
Seasoning to taste.
1 tbsp AP flour or 1 tbsp cornstarch, diluted in half a glass of cold water.
(if you want it creamier and a little thicker you can use 2 tbsp)
Tomato puree : 2 tsp.
Bunch of herbs :
4 sprigs of Thyme
2-3 Bay leaves
1 Green part of leek
1 Celery stalk
5 garlic cloves
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Marination
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cut meat into 2-3 inch pieces. They shrink a bit during cooking.
Add onions, carrots and the meat to a big container.
Drop the wine. All of it. Keep a glass for yourself, you deserve it.
Let this marinate in the fridge for 1 hour. I did it at room temperature because my studio is pretty cold.
THE STEW
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Strain the meat, pat it dry, Season with kosher salt
Sear the meat in oil until nicely coloured on both sides.
Discard the oil.
Sprinkle with a heaped tbsp of flour. Thickener.
Cook for a minute, stirring. Then drop the wine and the stock.
2 tsp of tomato purée for umami and colour.
Flambé safely : Don’t put your head over it, don’t do it under the kitchen hood, keep your distances.
Bring to a boil, skim the scum regularly.
Two cooking options :
#1 the oven :
2 hours at 200°C or 400°F then a little check, then again 2 hours at 200°C
#2 the stove :
Low heat, 4 hours the first three with a lid.
In both cases, the meat should be super soft and tender. If not, keep cooking.
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Garnishes :
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Cook all three garnishes during the last hour of the stew.
Place all peeled pearl onions in a pan.
Add a knob of butter, 2 tsp sugar , water till they are halfway covered
Top with a lid or with a piece of parchment paper, with a hole in the center.
About 10-15 minutes will cook and caramelise them.
When the water is gone, they should be ready (prick with a knife to see if it's soft).
If not, add water and continue. If yes, Set aside
Cut bacon into sticks ; 1inch long1/4inch wide (lardons),
Fry them on medium heat until caramelisation appears.
Remove fat (keep for cooking your next omelet)
Set aside.
Cut mushrooms into quarters, halves or leave whole if they are small.
Place them in a pan covered with a bit of beef stock.
5 minutes is all they need.
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Finish
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Add ¾ of the garnishes to the stew, one piece of dark chocolate and cook together for 30 minutes. Top plates with a little more garnishes and some fresh thyme.
Sauce should be glossy. If not you can always drop in a few knobs of cold butter off the heat, and swirl around until melted.
Piece of bread on the side and MOP AWAY !
END OF RECIPE
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Beef Bourguignon - The Most Comforting Classic French Stew
Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1 pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2 cubes
1 large white onion - chopped
2 large carrots - cut into 2 chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
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Beef Bourguignon | Best French Beef Stew with Red Wine by Lounging with Lenny
Beef Bourguignon. Beef Bourguignon is a classic French beef stew. Beef Bourguignon is a braised beef chuck with vegetables in red wine gravy. For beef bourguignon recipe you need to use good dry red wine such as Burgundy, Pino Noir or Cabernet Sauvignon. Please don’t use cooking wine or sweet wine for your beef bourguignon recipe. Follow my step be step how to make beef bourguignon recipe and enjoy. I am serving my beef bourguignon with creamy mashed potatoes.
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Beouf Bourguignon/ Traditional Beef Bourguignon Recipe/One Pot Cooking
BEOUF BOURGUIGNON/ TRADITIONAL BEEF BOURGUIGNON RECIPE/ ONE POT COOKING
#beoufbourguignon #beefbourguignon #onepotmeals
Hi guys, welcome to Marks Home Cooking, where i cook family friendly recipes everyone can enjoy. Todays video is my take on a traditional beef bourguignon or classic French beef stew. Hearty and delectable, beef bourguignon is famous not only across France but all over the world. It is a dish as famous as other French classics such as ratatouille or coq au vin.
It is a rich slow cooked beef stew, where the beef is braised in red wine with carrots, parsnips, garlic and onions
There are a few variations of the dish, notably the addition of bacon lardons to some recipes, such as ours. I've also served my potatoes separately(see my Irish champ recipe)
INGREDIENTS (serves 4)
2tbsp oil
750g stewing steak diced
100g streaky bacon lardons
300g onion chopped
4 parsnips roughly chopped
1 stick celery chopped
2 cloves garlic crushed
55mls brandy
500mls good quality red wine
METHOD
Pre-heat the oven to 150c (300f)
Heat the oil in a large ovenproof casserole dish
Add the beef and cook for 6-7 minutes until sealed and brown
Remove the beef from the casserole pot
Add the bacon, onions, parsnips, carrots, celery and garlic to the pan
Cook until lightly browned
Add in the brandy and red wine.
Season to taste
Add the beef and stir everything together
Cover tightly and cook in the oven for about 3 hours until the meat is very tender
Serve with champ potatoes or crusty bread
How To Make Beef Bourguignon | Chef Jean-Pierre
Hello There Friends! Today I'm very excited to teach you how to make My Beef Bourguignon. It is essentially a Beef Stew with the addition of a Beautiful Red Wine. If you haven't watched my Beef Stew video yet I highly recommend you do as its one of the most popular videos on the Channel!
I hope you enjoy this Delicious Beef Bourguignon! Let me know how you did in the comments below.
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