Recipe Boeuf bourguignon : Practical and Delicious

Recipe Boeuf bourguignon : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Boeuf bourguignon. You are currently reading Recipe Boeuf bourguignon : Practical and Delicious. This recipe is the creation of the chef Louise Pickford. Recipe Boeuf bourguignon requires 30m, cook 2h 20m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

With mouth-watering results for minimal work, it's not surprising this classic has stood the test of time.

Ingredients:

14 Ingredients

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  1kg beef chuck steak, cut into 3cm pieces
  
  
  


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  1 x 750ml btl red wine
  
  
  


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  2 carrots, peeled, thickly sliced
  
  
  


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  2 brown onions, coarsely chopped
  
  
  


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  2 garlic cloves, finely chopped
  
  
  


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  4 sprigs fresh thyme
  
  
  


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  2 bay leaves
  
  
  


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  2 tbsp extra virgin olive oil
  
  
  


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  250g bacon, coarsely chopped
  
  
  


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  2 tbsp plain flour
  
  
  


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  25g butter
  
  
  


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  500g button mushrooms, halved or quartered
  
  
  


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  Potato & Parsnip Gratin (see related recipe), to serve
  
  
  


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  Green Salad with Herbs & Garlic Croutons (see related recipe), to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Combine the beef, wine, carrot, onion, garlic, thyme and bay leaves in a large bowl. Cover with plastic wrap. Place in the fridge overnight to marinate.
  
  
  


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  Step 2
  
  
  
  
  Remove the beef from the marinade. Pat dry with paper towel. Drain the vegetables from the marinade. Reserve the vegetable mixture and the marinade.
  
  
  


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  Step 3
  
  
  
  
  Heat the oil in a flameproof casserole dish or large heavy-based saucepan over medium heat. Add the bacon and cook, stirring occasionally, for 5 minutes or until golden. Use a slotted spoon to transfer to a large plate.
  
  
  


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  Step 4
  
  
  
  
  Increase heat to high. Add half the beef to the pan and cook, stirring occasionally, for 5 minutes or until browned. Transfer to the plate with the bacon. Repeat with the remaining beef, reheating the pan between batches.
  
  
  


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  Step 5
  
  
  
  
  Add the reserved vegetable mixture to the pan. Cook, stirring occasionally, for 5 minutes or until the carrot is soft. Reduce heat to medium. Stir in the flour. Remove from heat. Gradually add the reserved marinade, stirring constantly, until the mixture thickens. Place the vegetable mixture over medium heat and bring to the boil. Add the beef and bacon to the pan. Season with salt and pepper. Cover and reduce heat to low. Simmer for 1 hour 45 minutes or until the beef is tender.
  
  
  


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  Step 6
  
  
  
  
  Meanwhile, melt the butter in a frying pan over high heat. Add the mushroom and cook, stirring occasionally, for 5 minutes or until soft.
  
  
  


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  Step 7
  
  
  
  
  Add the mushroom to the beef mixture and cook, covered, for a further 15 minutes. Taste and season with salt and pepper. Divide the beef mixture among serving plates. Serve with the gratin and salad.
  
  
  

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