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How To make Boeuf Bourguignonne 2
2 1/2 pounds beef chuck
in cubes
1/2 cup flour
2 teaspoons instant beef bouillon
3 slices bacon :
in squares
2 cloves garlic
1 bay leaf
1/2 teaspoon thyme
2 cups dry red wine
Toss beef with flour seasoned with instant bouillon. Brown with bacon and garlic. Add herbs, red wine and water to cover. Simmer, covered, about 2 hours, until meat is tender. Adjust seasoning of gravy with more bouillon. If desired, add cooked carrots and onions, and mushrooms, browned in butter to the stew. Makes 6 or more servings
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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.
Boeuf Bourguignon – Stephan Schnieder kocht
Ein Klassiker der französischen Küche: Unser Juniorchef Stephan Schnieder zeigt euch, wie euch das leckere Schmorrgericht zuhause gelingt. Und übrigens: schmeckt nicht nur im Winter köstlich ???? Viel Spaß und guten Appetit!
Z U T A T E N :
1KG Rindfleisch
1 Liter Rotwein ( Burgunder )
1/2 Sellerie
2 Möhren
2 Zwiebeln
1 BD Petersilie
3 Stk Lorbeerblätter
200g Speck
1 Glas Silberzwiebeln
500g Champignons
1EL Tomatenmark
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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
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Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
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!
This recipe and so many more are available in my new cook book Together - Out now
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Boeuf Bourguignon (French Beef Stew)
A simple, unfussy recipe for the French classic. #frenchfood #beef #stew @david-leite