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How To make Burgundy Style Beef
2 lb Round steak
Salt and pepper to taste 3 Onions
2 Garlic cloves
1/8 t Thyme
1 Bay leaf
1 t Parsley
2 Strips lemon peel
1 1/4 c Burgundy
4 T Oil
3 Slices bacon
2 T Flour
2/3 c Beef stock
6 oz Mushrooms
Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and
add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes.
How To make Burgundy Style Beef's Videos
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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Boeuf Bourguignon, Burgundy Beef | French Bistro Recipe
BURGUNDY BEEF STEW AN TRADITIONAL FRENCH BLOCKBUSTER.
INGREDIENTS: 5 persons
2 to 3 pounds of cheap beef (Shin, flank, lower plate, Shank).
½ a pound of bacon.
20 medium size mushrooms
5 medium spring onions
10 little carrots with stems
Pasta (tagliatelle for 5 persons).
1 bunch of parsley.
MARINADE: (Overnight or a least 4 hours)
2 Bottles of wine from the region of Burgundy, France.
2 medium onions.
2 carrots.
2 whole garlic bulbs.
2 branches of celery (optional).
Herbs : rosemary, bay leaves, thyme.
4 cloves.
2 small hot peppers (optional).
1 tbsp black pepper.
1 tbsp salt.
YOUTUBE MUSIC :
Landras Dream by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Heartland: Silent Partner
Come to the Woods: Silent Partner
The Boeuf bourguignon everyone can make | One pot wonders - Ep. 2
This easy one-pot boeuf bourguignon is full of flavor without the fuss. No marinating and no stock needed.
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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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#loungingwithlenny #beefbourguignon #beefstew #cooking #recipes
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The Perfect Beef Bourguignon | Cookin' Somethin' w/ Matty Matheson
Get 20% OFF @manscaped + Free Shipping with promo code MATTY2022 at #ad #manscapedpod
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!
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
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