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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
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
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:
[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms
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For archival purposes only. Or not; it's your choice, really. Let me know if there's other MPW-related lost media you'd like me to find.
Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
GET THE RECIPE:
Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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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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The Mauviel pan I use plus good copper models:
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Great books for home cook (from Leiths school foof and wine):
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: