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How To make Boeuf Bourguignonne
3 pounds beef round -- cut in 2-inch cubes
2 cups red wine
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground thyme
1 bay leaf
1 celery stalk
3 garlic cloves
2 carrots
3 onions
7 tablespoons butter
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 cup beef broth
1 tablespoon tomato paste
1 1/2 cups small white onions -- par-boiled
2 ounces mushrooms -- sliced
5 red ripe tomatoes
1/4 teaspoon salt
1/4 teaspoon sugar
Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and bay leaf. Slice one onion, one carrot, one clove of garlic, and celery. Add to wine mixture. Marinate beef in this mixture for at least two hours and up to 24 hours. Turn occasionally. Remove meat and pat it dry. Strain marinade and reserve. Heat 2 tablespoons butter with olive oil in heavy skillet. Brown the meat quickly on all sides. Remove meat to a two-quart baking dish. Deglaze skillet with 1/4 cup reserved marinade and add to baking dish. Chop remaining onions, carrot, and garlic finely. Melt 1/4 cup butter in skillet and saute the chopped garlic, onions and carrot until lightly browned (about 5 minutes). Blend in flour and stir one minute. Add marinade, broth and tomato paste. Stir until mixture comes to a boil. Pour over meat. Cover, cook in 350-degree oven for 2-1/2 hours. Melt 1 tablespoon butter in skillet and saute white onions with salt and sugar until golden. Add mushrooms and saute for two minutes more. Add white onions, mushrooms, and tomatoes to beef. Continue to bake for 10 more minutes.
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The Best BEEF BOURGUIGNON in Paris ?
Beef Bourguignon at a Restaurant Level. Get Exclusive NordVPN deal here - It's risk-free with Nord's 30-day money-back guarantee
Beef bourguignon aka bœuf bourguignon aka beef Burgundy is a Traditional French beef stew braised in red wine and beef stock. The wine used is often wine from burgundy. Beef Burgundy is typically flavoured with carrots, onions, garlic, pearl onions, mushrooms, and bacon. Beef bourguignon in a restaurant can be quite different than the home version. it's usually more visually exciting and the textures often are more contrasted.
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Beef Bourguignon (Beef Burgundy)
Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.
For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock!
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The Best Boeuf Bourguignon Recipe
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Ingredients:
1 Kg shin of beef
1 bottle red wine
1 large onion roughly chopped
1 large carrot roughly chopped
2 sticks celery roughly chopped
3 sprigs of thyme
2 bay leaves
1 garlic bulb cut in half
bacon or pancetta
10 shallots
3 tblsp plain flour
1/2 pint beef stock (OXO is fine)
200g mushrooms
brandy
You will need a casserole dish that is hob and oven safe.
Trim the fat from the beef and cube into 1 1/2 inch chunks. Put in a bowl and cover with half the wine. Place in a fridge to marinade for at least half an hour.
Sautee the onion, carrot and celery in a little olive oil, then add the thyme, bay leaves and garlic. Pour over the rest of the wine. Bring to the boil and simmer gently for 10 minutes.
In a separate frying pan, heat some butter and olive oil. Add the bacon and cook till golden. Add the shallots and fry for a further 5 minutes. Add to the casserole dish.
Drain the beef from the wine marinade with a sieve, but keep the marinade. Place the beef on some kitchen paper or a towel and gently pat dry. Then brown the meat in the frying pan with a little oil and butter. Fry it in small batches to allow it room or it will not brown. Add to the casserole dish.
Sprinkle the flour over.
Add the leftover wine marinade.
Add the beef stock to just cover the meat and vegetables.
Cover and cook in the pre-heated oven at 150deg for 2 hours.
2 hours later, fry the mushrooms in a little butter and olive oil. When they are nearly done, add a splash of brandy then transfer to the dish.
Cook for a further 1 hour.
Serve with parsley, potatoes and wine. The dish tastes even better if made the day before and left overnight in the fridge.
The Boeuf bourguignon everyone can make | One pot wonders - Ep. 2
This easy one-pot boeuf bourguignon is full of flavor without the fuss. No marinating and no stock needed.
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[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms
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Binging with Babish: Boeuf Bourguignon from Julie & Julia
Frequently, watching a Meryl Streep movie means you're watching it for Meryl Streep, and not much else. But in the case of Julie & Julia, a host of stunning food porn accompanies Streep's charming turn as the late/great Julia Child. Does the recipe from Julia's first-ever television appearance stand the test of time?
Music: XXV by Broke for Free
Recipe:
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