Boeuf Bourguignon (French Beef Stew)
A simple, unfussy recipe for the French classic. #frenchfood #beef #stew @david-leite
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
BOEUF (beef) BOURGUIGNON - By RECIPE30.com
A classic French beef and red wine stew that's all about flavours!
Get full recipe here
Slow cooking is the secret to this dish. Beef burgundy or in French, Boeuf Bourguignon is a well know dish across France. It's a slow cooked stew, braised in red wine and beef stock and arguably one of the most delicious beef dishes in existence. I used rump steak in this recipe but you can use any cheaper style cuts or gelatinous meats as it cooks for hours and still be amazingly tender. Use a good red wine, as they say, a wine that you would drink, ideally a French burgundy or any bold full bodied red such as Cabernet Sauvigon, Syrah, Mouverde or Shiraz. Of course buy an extra bottle or two, and enjoy it with your delicious meal.
Bœuf Bourguignon Recipe | Classic French Dish
This boeuf bourguignon recipe (red wine beef stew) is a staple food in France as it is perfectly suited for home cooking. This step by step video recipe will clearly show you how to recreate that dish and get those incomparable burgundy flavors on your table. Get the recipe:
The Boeuf bourguignon dish is actually not called that way because of its wine but because the original recipe uses Beef from the burgundy region. of course nowadays we use any type of quality beef and if possible French wine but any full body red wine will do too.
Cook the stew in the oven (with the lid on) at 200 Celsius or 392 F for 2h to 2h.30 minutes
if you need to convert to other format use this converter:
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
—-----------
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
—------------
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.
—------------
Garnishes :
—------------
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
—----
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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RED WINE BEEF STEW | Another great beef recipe | Quick and Easy Beef Stew in Red Wine
RED WINE BEEF STEW | Another great beef recipe | Quick and Easy Beef Stew in Red Wine
Another way to cook beef is this quick and easy RED WINE BEEF STEW. One of the sophisticated but easy to make dish. The red wine infuses a great flavor in this dish combined with mushroom, fresh thyme and variety of vegetables. So quick and easy to make. Easy recipe to satisfy your cravings! Happy Pinoy Simple Cooking!
Here is how to make RED WINE BEEF STEW:
RED WINE BEEF STEW RECIPE :
Ingredients:
2 lb beef, cut into chunks
1 cup chopped bacon
1 large onion, chopped
7 cloves garlic, minced
8oz baby bella mushroom
2 large carrots, sliced
2 large potatoes, quartered
1 tbsp tomato paste
2 cups red wine
4 cups beef broth
5 sprigs fresh thyme
3 dried bay leaves
2 tbsp chopped parsley
1 1/2 tsp salt, divided
1 tsp pepper, divided
Hope you will give it a try and let me know your thoughts! Please comment down below.
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