Boeuf Bourguignon

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Boeuf Bourguignon. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Boeuf Bourguignon is one of the most well liked of recent trending foods in the world. It's appreciated by millions every day. It is simple, it is fast, it tastes delicious. They're nice and they look wonderful. Boeuf Bourguignon is something which I've loved my entire life.

Many things affect the quality of taste from Boeuf Bourguignon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boeuf Bourguignon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Boeuf Bourguignon is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Boeuf Bourguignon estimated approx 4 hours including prep plus overnight in fridge.

To get started with this recipe, we have to prepare a few components. You can have Boeuf Bourguignon using 17 ingredients and 10 steps. Here is how you cook that.

My version of this traditional French dish has evolved and reflects several influences, notably the Hairy Bikers. Cook a day ahead if possible as a night in the fridge matures the flavours. And don’t be tempted to use wine that you wouldn’t drink!

Ingredients and spices that need to be Take to make Boeuf Bourguignon:

1. 1 tbsp plain flour
2. Salt
3. Ground black pepper
4. 1.5 kg braising steak, diced but in largish “mouth-sized” pieces
5. 2 tbsp rapeseed oil (cold-pressed recommended)
6. 75 ml cognac
7. 1 bottle red burgundy wine
8. 280 g pancetta (I prefer unsmoked most people would use smoked)
9. 1 onion, chopped
10. 2-4 cloves garlic (according to liking), sliced
11. 400 ml beef stock (I used a Knorr deep beef stock pot)
12. 2 bay leaves
13. 2-5 sprigs (according to liking) fresh thyme
14. 40 g butter
15. 12-18 shallots, peeled
16. 250 g chestnut mushrooms, halved or quartered if big (many recipes use button mushrooms)
17. 3 carrots, sliced

Instructions to make to make Boeuf Bourguignon

1. Pre-heat oven to Gas Mark 3 or electric equivalent (Circotherm 150C).
2. Season the flour and lightly dust the meat.
3. Bring 1 tbsp oil to a high heat in an ovenproof casserole and quickly brown the outside of the meat. Do this in batches and set aside for Step 6.
4. Meanwhile, heat a large pan and pour in the cognac. When that’s heated add the wine but not in one splurge! Bring to a boil then lower to a fast simmer and reduce to halve the volume.
5. If necessary add oil to the casserole and fry the pancetta on medium-high heat for 3 or so minutes or until browned, stirring occasionally. Add to the set-aside meat.
6. Fry the onion for 3 minutes, stirring only to avoid sticking. Then add the garlic and fry for a further 2-3 minutes, stirring occasionally. Add the meat and pancetta back to the casserole and stir well.
7. Add the cognac/wine reduction, beef stock, bay leaves and thyme, stir gently but thoroughly, cover and cook in the pre-heated oven for 3 hours.
8. About 15 minutes before the time is up, heat the remaining oil and the butter in a clean frying pan and fry the shallots for 4-6 minutes or until lightly browned. Add in the mushrooms and more butter if needed. Cook until they too are browned, stirring gently to avoid any burning.
9. Remove the casserole from oven, add the shallots and mushrooms plus the carrots and stir thoroughly. Return to oven for 45-50 minutes. Remove the bay leaves and thyme stalks, allow the casserole to cool and put in the fridge overnight.
10. Reheat thoroughly and serve with chosen accompaniments.

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So that's going to wrap this up for this exceptional food Recipe of Perfect Boeuf Bourguignon. Thanks so much for reading. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!