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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.
How To make Boeuf Bourguignonne's Videos
Raymond Blanc's Best Ever Boeuf Bourguignon recipe
Celebrity chef Raymond Blanc and our Executive Chef at Brasserie Blanc, Clive Fretwell cook this classic French dish. Boeuf Bourguignon is a delicious rich slow-cooked dish, and is part of our Les Classiques selection of great dishes that we think we do really well at Brasserie Blanc. Pop in to one of our restaurants to try it. Or cook along with Raymond. Let us know how your dishes turned out at brasserieblanc.com
brasserieblanc.com/recipes-tips-videos/
Beef Bourguignon | Together | Jamie Oliver | Christmas
What better way to ease ourselves into the festive season than this warming, seasonal Beef Bourguignon featuring a signature twist from my new book Together. This utterly delicious and easy to prepare beef stew is the perfect dish to share with family and friends on a chilly winter's evening and will definitely have you going back for seconds!
This recipe and so many more are available in my new cook book Together - Out now
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Anthony Bourdain's Boeuf Bourguignon | Back to Bourdain E11
One of the most famous French dishes of all time. Learning to cook Boeuf Bourgingon with Anthony Bourdain's Les Halles Cookbook. This dish took more time than I expected, but I imagine this is perfect to put together on a winter day. Roughly cut up some ingredients, simmer for a few hours, begrudgingly shovel some snow, and come back to a delicious french stew.
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00:00 - Anthony Bourdain's Boeuf Bourgingon
01:11 - Prepping The Ingredients
04:45 - BURNING THE BEEF
07:25 - Plating, Tasting, What I Would Do Different
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#anthonybourdain #beef #beoufbourgingon
Beef Bourguignon - Slow Cooked to Perfection!
Rich and Comforting Beef Bourguignon in a delicious rich sauce…. Slow cooked merrily in the oven until beautifully tender. This is a great dish for when you have guests.
For the full recipe for this beef bourguignon click here:
Ingredients for the Beef Bourguignon:
1 tbsp vegetable oil
120g (½ cup) bacon or pancetta lardons
20 small shallots peeled, 6 of them cut in half, the rest left whole
1.4kg (3 lbs) beef braising steak i.e chuck or skirt, cut into large chunks
3 tbsp plain/all-purpose flour
¼ tsp salt
¼ tsp black pepper
1 tbsp tomato purée
1 x 750ml (25oz) bottle red wine it doesn’t have to be an expensive wine, I used Shiraz
240ml (1 cup) beef stock
3 bay leaves
1 tsp dried thyme
16-20 chantenay carrots peeled
150g (2 cups) brown mushrooms thickly sliced
#comfortfood #recipes #slowcooked
Boeuf bourguignon authentique - Excellent et facile - Préparation en 15 minutes - Boeuf carottes
La célèbre recette du bœuf bourguignon.
Le boeuf bourguignon est un classique de la cuisine française qui se mange en toute saison et pour toute la famille.
Vous pouvez l'accompagner avec des pommes de terre, des pates ou du riz.
Recette pour 4 personnes :
- 2 oignons
- 4 carottes
- 200 gr de lardons fumés
- 1kg200 de boeuf à mijoter (collier, poitrine, jarret)
- 2 cuillère à soupe de farine
- 1 bouteille de vin rouge
- 1 cube de bouillon de boeuf
- 2 gousse d'ail
- 2 feuilles de laurier
- Thym
- Sel et poivre
- 250 gr de champignons de paris
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#bourguignon #boeufbourguignon #boeufcarotte