Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, boeuf bourguignon. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Stock tools & supplies for your projects. The supermarket meat is often too lean and will become dry rather than succulent during. This is precisely what happened to the great French classic Boeuf Bourguignon, which was a staple of the bistro era.
Boeuf Bourguignon is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Boeuf Bourguignon is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have boeuf bourguignon using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Boeuf Bourguignon:
- Make ready 2-3 oz bacon, streaky or back
- Prepare 400 gms Diced Beef
- Prepare 1 tblsp plain flour
- Take 1-2 tbsp veg oil
- Get 1 tbsp butter
- Make ready 4 banana shallots
- Make ready 2 cloves garlic
- Get 100 gms sliced mushrooms
- Take 300 ml beef stock (I use 2 stock cubes)
- Take 1 bay leaf
- Take Bouquet of Garni
- Get Salt & fresh ground black pepper
In darkest winter, not only is this version better than having no boeuf Bourguignon at all but it also more than holds its own against the real thing. A boiled Bourguignon is a spoiled Bourguignon. It often tastes better when allowed to mellow overnight. Boeuf bourguignon almost always contains cured pork, too - after all, this is a French recipe, and two meats are better than one.
Steps to make Boeuf Bourguignon:
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- Preheat oven 150° fan. Add chopped bacon to flameproof casserole. Cook, stirring occasionally til crisp and golden brown.
- Cut meat into cubes. In a plastic bag season flour, then add meat and shake til meat coated in flour. Remove bacon from casserole. Add oil to casserole, heat and then add meat. Cook quickly stir to brown all sides. If you only have small casserole do this in batches. Remove from casserole and add to bacon.
- Add butter to casserole. Peel shallots and cut in half. Add to casserole. Grate in the garlic. Don't let the garlic burn. Slice mushrooms and add to casserole in about 5 mins. Cook for another 5mins. Return meat and bacon to casserole. Add stock.
- Bring to boil, add Bouquet of Garni and bay leaf. I always stir here to get the little pieces, that were stuck to the bottom, loose for their flavour. Cover and put in oven for 1 1/2 hours.
- Serve with Rice or mash, both lush.
Certainly my testers are not happy with its omission in Bourdain. This recipe for boeuf bourguignon is not difficult, although there are a number of steps you need to do before pulling it all together. Julia always said that boeuf bourguignon is nothing more than a very good beef stew. So give it a try on a winter's weekend. It is also a dish consisting of a piece of braised beef with the same garnish, at which point it may be called pièce de bœuf à la bourguignonne.
So that’s going to wrap it up for this exceptional food boeuf bourguignon recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
