Beef Bourguignon. Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni. Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. There are no shortcuts for this giant of French classical cooking, but that doesn't mean it's not manageable.
The Hairy Bikers' unbelievable beef bourguignon recipe is the ultimate comfort food served with creamy mashed potatoes and some green vegetables.
Beef Bourguignon takes time and some TLC — there is browning, and reducing, and sauce making involved — but each of those steps just adds another layer of deliciousness.
Thanks to Julia Child and Ina Garten, this classic French beef stew is familiar to many home cooks, yet, I still don't hear much about many people actually cooking it.
You can cook Beef Bourguignon using 11 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Beef Bourguignon
- It's 4 tbsp of olive oil, extra virgin or pork fat.
- It's 1 kg of braising steak, cubed.
- It's 2 medium of onions, sliced.
- Prepare 1 bottle of red wine (750ml).
- It's 1 of bouquet garni.
- You need of salt and pepper.
- You need 3 of carrots, sliced.
- You need 100 grams of small button mushrooms.
- It's 3 of garlic cloves, crushed.
- Prepare 3 tbsp of all-purpose flour.
- Prepare 250 ml of beef stock.
Boeuf Bourguignon - A French Classic. This traditional beef stew made crazy popular by Ms. Julia Pour the sauce over the beef, onions, and mushrooms. You can serve Boeuf Bourguignon with.
Beef Bourguignon step by step
- Heat the oven to 180 c/350 f/gas mark 4..
- Leave the meat at room temperature for 30 minutes prior to cooking..
- In a large casserole dish, heat the oil or fat..
- In small batches, brown the meat, removing from the dish as you go along..
- When all the meat is browned, cook the carrots, mushrooms and onions until they are tender and have gone golden in colour. About 5-10..
- Add in the garlic and cook for no more than a minute..
- Add the flour, cook for approximately 2 minutes, stirring constantly..
- Pour over the wine and stock..
- Add the bouquet garni. See attachment for recipe. https://cookpad.com/us/recipes/350943-diy-spice-blends-no1.
- Add all the meat back to the pot, transfer dish to the preheated over and cook for about 4 1/2 hours, until the meat has become very tender..
- Let it rest for 10 minutes then. Serve with rice or mash potato..
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. Homemade beef bourguignon is a labor of love, not a quick weeknight dinner. BUT, that doesn't mean it's hard. Beef bourguignon is one of my favorite French classics… If you want an exceptional Beef bourguignon then make some room in your fridge… and calendar! This Beef Bourguignon is a classic French beef stew recipe adapted from Julia Child.
