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How To make Boeuf Bourguignon Ii
5 Pounds Chuck roast, cut into large cubes
Flour 9 Tablespoons Butter
6 Tablespoons Olive oil
Salt and pepper 1/4 Cup Cognac
warmed
1/2 Pound Bacon :
diced
3 Cloves Garlic coarsely chopped
2 Carrots :
coarsely chopped
2 Leeks coarsely chopped
3 Cups Onions :
coarsely chopped
Parsley -- chopped 1 Bay leaf
1 Teaspoon Thyme
1 Bottle Burgundy
Water 36 Whole Small onions
Sugar 36 Mushroom caps
Juice of half a lemon
1. Roll the beef cubes in flour and brown them on all sides in a skillet over high heat in four tablespoons each of the butter and olive oil.
2. Sprinkle the meat with salt and pepper, pour the cognac over it and ignite. When the flame dies, transfer the meat to a three-quart casserole.
3. Preheat oven to moderate (350F)
4. To the skillet add the bacon, garlic, carrots, leeks, chopped onions and two tablespoons chopped parsley. Cook, stirring, until the bacon is crisp and the vegetables are lightly browned. Transfer to the casserole with the meat and add the bay leaf, thyme, Burgundy and enough water to barely cover the meat. Cover and bake 1 1/2 hours.
5. Prepare a beurre manie by blending one tablespoon each butter and flour and stir into the casserole bit by bit. Return the casserole to the oven and continue cooking 2 - 3 hours longer.
6. Brown the small onions in 2 tablespoons butter with a dash of sugar. Add a little water, cover and cook until the onions are almost tender.
7. Saute the mushrooms in two tablespoons each of the butter and oil until lightly browned on one side. Sprinkle with lemon juice and turn to brown the other side.
8. To serve, add the onions to the casserole and garnish with the mushrooms and parsley.
How To make Boeuf Bourguignon Ii's Videos
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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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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The Perfect Beef Bourguignon | Cookin' Somethin' w/ Matty Matheson
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BONJOUR BEEF BOURGUIGNON TOAST YOUR TOOTS MASH YOUR POTATOES BROWN YOUR BEEF WARM UP INSIDE OUTSIDE ALL AROUND COOKIN' SOMETHIN'
INGREDIENTS:
Olive Oil
Thick Slab Bacon
2x 3 Bone Short Ribs
Cremini Mushrooms
Peel Pearl Onions
Orange Carrots
1 Cup Red Wine
½ Cup Brandy
Beef Stock
2 Tbsp Tomato Paste
Fresh Parsley
Fresh Thyme
Fresh Sage
1 Bay Leaf
MASHED POTATOES INGREDIENTS
Yukon Gold Potatoes
¼ lb Unsalted Butter
Salt
COOKING METHOD:
1. Start by removing the meat from the bone and cutting it into chunks.
2. In a large dutch oven, heat olive oil over high heat and brown each piece of meat on all sides. Season with a pinch of salt. Once browned on all sides, remove from the pot and place to the side, and season with fresh cracked pepper.
3. Cut the slab bacon into chunks and fry until browned. Once browned, remove and place to the side.
4. To a large pot over medium-high heat, add enough olive oil to coat the bottom and tomato paste. Stir together and cook together for a couple of minutes.
5. Carefully add in the brandy letting the alcohol burn off before adding in the red wine.
6. Add the beef and pork back to the brandy/wine mixture. Add enough beef stock to cover the meat along with a bay leaf. Stir to incorporate.
7. Add the pot of beef to a 350F preheated oven for 1 hour.
8. For the mashed potatoes, boil some water in a large pot. Peel and halve the potatoes before adding them to the boiling water with a heavy pinch of salt. Once fork tender, drain the potatoes. Mash together and season with salt. Add in butter and vigorously mash together until a fluffy consistency is reached.
9. Once removed from the oven, add in cremini mushrooms, peeled pearled onions, peeled and chopped carrots, and a tied bundle of fresh thyme, sage, and parsley. Mix together and place back into the oven for 30 minutes or until the vegetables are tinder.
PLATING:
1. Place a big scoop of mashed potatoes on a plate along with a couple of ladles of the beef bourguignon.
2. Enjoy it with a slice of freshly baked bread!
Anthony Bourdain's Boeuf Bourguignon | Back to Bourdain E11
One of the most famous French dishes of all time. Learning to cook Boeuf Bourgingon with Anthony Bourdain's Les Halles Cookbook. This dish took more time than I expected, but I imagine this is perfect to put together on a winter day. Roughly cut up some ingredients, simmer for a few hours, begrudgingly shovel some snow, and come back to a delicious french stew.
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00:00 - Anthony Bourdain's Boeuf Bourgingon
01:11 - Prepping The Ingredients
04:45 - BURNING THE BEEF
07:25 - Plating, Tasting, What I Would Do Different
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Simple Beef Bourguignon Recipe! | Try it out.
Beef (Boeuf) Bourguignon by the legend Julia Child's
#cooking #cookingchannel #cookingvideo #delicious #stew #copycat #juliachild #frenchstew #frenchfood
Full Recipe ➡️
Beef Bourguignon (Beef Burgundy)
Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.
For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock!
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