How to Make Beef Bourguignon | FOOD | Great Home Ideas
Ed Halmagyi shows you the best way to slow cook or braise beef, then turns it into the ultimate beef bourguignon. Click here to subscribe:
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Boeuf Bourguignon | The French Chef Season 1 | Julia Child
Julia Child makes her famous French beef stew in red wine with mushrooms and onions, demonstrating how to brown meat, how to braise meat, how to make a good brown sauce, how to braise onions and how to cut and saute mushrooms. This recipe and the skills taught relate to all stews and Coq au Vin.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms
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How to Make Beef Bourguignon | Best French Stew Recipe
Beef Bourguignon is a classic, French beef stew. Our version includes bacon, mushrooms, and red wine. The beefy chunks of Chuck or English Beef Roast become tender during a slow cooking process. Serve beef bourguignon over rice or other noodles.
Get the recipe:
INGREDIENTS:
3 pounds Certified Angus Beef ® English roast, cut into 3/4-inch cubes
4 slices thick-cut bacon, cut in 1/4-inch wide strips
1 teaspoon coarse kosher salt
2 tablespoons canola or light olive oil as needed
8 ounces crimini mushrooms (baby bella), sliced fresh
1 large onion, chopped
2 tablespoons all-purpose flour
1 teaspoon dry thyme
1 teaspoon freshly ground black pepper
1 cup red wine
2 cups beef stock
3 cups cooked brown or wild rice blend
2 tablespoons chopped fresh flat-leaf Italian parsley, optional
Learn more about the English Roast here:
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How to Make the Best French Stew / This Beef Bourguignon Recipe is so easy.
Who want to make the Best Beef Bourguinon Recipe? You should try this boeuf bourguignon facile
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Beef Bourguignon (Bœuf Bourguignon in French) is a world wide loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. Every step is worth it.
#Beef #stew #Braised #wine
Recipe coming up
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Louise's Bourguignon Meatloaf
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Serves: 6
Ingredients:
For the meatloaf:
4 slices thick bread, cut into small cubes
1 cup milk
1 lb. ground beef
1 lb. ground pork
1 lb. hot Italian sausage
2 eggs
1 small onion, grated
1 small carrot, grated
4 cloves garlic, minced
1 tbsp. Worcestershire sauce
1 cup parmesan cheese, grated
1 small bunch of parsley, chopped
1 tsp. red pepper flakes
1 tsp. salt
1 tsp. black pepper
AP flour for dredging
¾ cup butter
¼ cup olive oil
1 lb. mushrooms, sliced
1 cup red wine
2 cups beef stock
2 tbsp. tomato paste
3 sprigs rosemary
Lemon wedges for garnish
Parsley, chopped for garnish
Directions:
Soak the bread in the milk until soft. Put the rest of the meatloaf ingredients except for the flour in a bowl. Squeeze the excess liquid from the bread and add to the bowl. Form the meatloaf into 2 small loafs, coat with flour and set aside on a baking sheet.
In a pot over medium heat add the butter and olive oil. Once the butter has melted, add both meatloaves to the pan. Brown the loaves on all sides until a nice golden crust forms. Then add the mushrooms and cook for 5 minutes. Add the red wine, stock, tomato paste and rosemary. Scrape up any brown bits stuck to the bottom of the pan and bring the liquid up to a boil. Turn the heat down, cover the pan and simmer for 30 minutes. Check the meatloaf at the 15-minute mark to make sure the liquid has stayed at a simmer (do not boil) and if it has evaporated too much add some more stock, wine or water.
Once the meatloaves are done, carefully pull them out of the pan and let rest on a plate for 10 minutes. Check the consistency of the sauce in the pot. If it is too dry, add a bit more stock; too loose, simmer until it thickens. The sauce should be thick enough just to coat the bag of a spoon.
Slice the meatloaves and place on a platter. Spoon the sauce over the top and garnish with fresh parsley and lemon wedges. Congratulate yourself by drinking the remainder of the wine with your delicious meatloaf!