Beef bourguignon
Beef bourguignon

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Beef bourguignon is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Beef bourguignon is something which I’ve loved my entire life. They’re nice and they look fantastic.

Heat the olive oil in a large Dutch oven. A two-day marination of the meat in the refrigerator and long, slow cooking ensure tenderness and flavor for this version of a traditional French dish. Hearty but elegant enough for a dinner party.

To get started with this recipe, we must prepare a few components. You can cook beef bourguignon using 12 ingredients and 17 steps. Here is how you can achieve it.

Composition needed to cook Beef bourguignon:

  1. 1 kg Beef
  2. 300 ml Red Wine/Soy sauce
  3. 50 ml Vegetable oil
  4. 100 g Onions
  5. 100 g Carrot
  6. 80 g Celery Sticks
  7. 100 g Leek
  8. 2 Cloves garlic
  9. 25 g Thyme
  10. 1 Bay leaf
  11. Pinch Salt
  12. 300 ml Cooking cream

Brown stew meat in drippings in batches. Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.

Instructions to make Beef bourguignon:

  1. Marinate the beef using:Black pepper, salt, cooking oil and say sauce/Red wine.
  2. Allow the beef to soak for 20 minutes. This enables it to gain the flavour of the ingredients used in marination.
  3. The soy sauce is the "option B"for Red wine. This helps in browning the beef.
  4. Heat a little oil in a thick bottom pan.
  5. Meanwhile, wash and peel the carrots,onions,celery sticks and grate them in the desired size and shape.
  6. In the heated oil, add in the marinated beef, brown it.
  7. Add in the grated onions,brown lightly.
  8. Then add in the celery and carrots, stir gradually to avoid them from drying.
  9. Add in the thyme powder, this brings out a nice aroma and flavour.
  10. The beef will now contain liquid from the Soy sauce/Red wine.
  11. Add in a cup of water. Let it boil for 20 minutes.
  12. When the beef is now ready and soft, add in the cooking cream.
  13. The cooking cream helps the soup to thicken. A mixture of wheat flour and water can also be used instead.
  14. Stir gradually for 5 minutes.
  15. The beef is now ready to serve.
  16. Serve while hot with chapattis/turmeric rice.
  17. Awesome dish.

Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. A hearty and comforting meal that you will make again and again! After my Slow Cooker Beef Bourguignon went crazy viral, I knew that I wanted to show you how to make it on the stove and in the oven. 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 Use a good wine here, something simple but drinkable It makes all the difference in the finished dish Beef bourguignon is best served on a bed of carb-heavy starches, such as potatoes, rice or noodles. You want a red wine that has enough tannins to counter the rich and tender stewed beef.

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