Recipe: Appetizing Boeuf Bourguignon

Boeuf Bourguignon. Heat the olive oil in a large Dutch oven. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the.

In a large bowl, dredge beef in flour, shaking off excess. DIRECTIONS First prepare the bacon: cut off the rind and reserve. Drain and dry the lardons and rind and reserve. You can cook Boeuf Bourguignon using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Boeuf Bourguignon

1. It's 1 large of Tomato.
2. You need 1 large of onion.
3. Prepare 6 stalks of parsley.
4. It's 6 stalks of thyme.
5. You need 5 of bay leaves.
6. You need 6 of cloves.
7. It's 4 cubes of beef bouillon.
8. You need 2 large of carrots.
9. It's 14 oz of 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).
10. It's 1 1/2 liter of Burgundy wine.
11. Prepare of salt.
12. It's of pepper.

In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil.

Boeuf Bourguignon instructions

1. Marinate beef in 750ml of wine for 24 hours / leave in fridge.
2. Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion.
3. Remove beef cubes from marinade and blot dry with paper towels..
4. Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil).
5. Remove beef from pot and fully coat with flour..
6. 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.
7. Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours).

Julia Child's Beef Bourguignon (Bœuf Bourgignon 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. The big difference between beef stew, and French boeuf bourguignon, is the presence of red wine. Traditional American beef stews are lubricated with water and onions; later versions, with beef broth or tomato sauce. Stews with wine must be cooked slowly.