Boeuf Bourguignon. Heat the olive oil in a large Dutch oven. Remove the bacon with a slotted spoon to. Sprinkle flour, marjoram, thyme, and pepper over beef.
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. You can have Boeuf Bourguignon using 12 ingredients and 6 steps. Here is how you cook that.
Ingredients of Boeuf Bourguignon
- Prepare 2-3 oz of bacon, streaky or back.
- You need 400 gms of Diced Beef.
- Prepare 1 of tblsp plain flour.
- It's 1-2 tbsp of veg oil.
- You need 1 tbsp of butter.
- You need 4 of banana shallots.
- It's 2 cloves of garlic.
- Prepare 100 gms of sliced mushrooms.
- You need 300 ml of beef stock (I use 2 stock cubes).
- You need 1 of bay leaf.
- You need of Bouquet of Garni.
- Prepare of Salt & fresh ground black pepper.
Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. She had the clever idea to examine the differences in each book's approach through the lens of boeuf bourguignon, a classic dish featuring beef braised in red wine (i.e. burgundy) and often.
Boeuf Bourguignon instructions
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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..
First prepare the bacon: cut off the rind and reserve. Drain and dry the lardons and rind and reserve. 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. Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason.