Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, boeuf bourguignon. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Boeuf Bourguignon is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Boeuf Bourguignon is something which I’ve loved my whole life.
Get Access To Daily Recipes, Tips, Product Recommendations & So Much More! Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well.
To get started with this particular recipe, we must prepare a few ingredients. You can have boeuf bourguignon using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Boeuf Bourguignon:
- Make ready 1 large Tomato
- Get 1 large onion
- Make ready 6 stalks parsley
- Prepare 6 stalks thyme
- Make ready 5 bay leaves
- Take 6 cloves
- Get 4 cubes beef bouillon
- Take 2 large carrots
- Make ready 14 oz beef cubes (beef tenderloin or fillet - usually 200g per persons - I usually make a little extra, since it stays good in the fridge for up to 4 days)
- Prepare 1 1/2 liter Burgundy wine
- Take salt
- Make ready pepper
This is a family favorite recipe, from Julia Child's Boeuf Bourguignon in her book Julia's Kitchen Wisdom. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to. Pour the wine and beef stock into the pot, stirring up browned bits.
Instructions to make Boeuf Bourguignon:
- Marinate beef in 750ml of wine for 24 hours / leave in fridge
- Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion
- Remove beef cubes from marinade and blot dry with paper towels.
- Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil)
- Remove beef from pot and fully coat with flour.
- Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper
- Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours)
Stir in the tomato paste, garlic, thyme, and bay leaf, then add the baby carrots. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
So that’s going to wrap this up with this special food boeuf bourguignon recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
