Boeuf Bourguignon - Household warmth and closeness may be obtained in easy approaches. One of them is cooking and serving food for the loved ones. As a housewife, needless to say you don't want to miss a meal together proper? Cuisine may also be the key to a pleased family members, quite a few really feel homesick simply because their cooking has been discovered elsewhere.
So for all those of you who prefer to cook and like it or not you have got to provide meals for the household, not surprisingly you also don't want the identical dishes, suitable? It is possible to cook with new and simple variants. Since now you may effortlessly locate recipes without having obtaining to bother. Like the following Boeuf Bourguignon which it is possible to imitate to become presented for your beloved loved ones.
Boeuf Bourguignon is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Boeuf Bourguignon is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook boeuf bourguignon using 12 ingredients and 7 steps. Here is how you can achieve that.
Composition needed to cook Boeuf Bourguignon:
- 1 large Tomato
- 1 large onion
- 6 stalks parsley
- 6 stalks thyme
- 5 bay leaves
- 6 cloves
- 4 cubes beef bouillon
- 2 large carrots
- 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)
- 1 1/2 liter Burgundy wine
- salt
- pepper
Directions to serve 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)
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