How To make Wok Beef Burgundy
2 lb Beef,cut into 1" cubes
3 c Water
12 sm White onions
1/4 c Flour
6 tb Olive oil
2 cl Garlic, minced
1 c Fresh mushrooms
2 c Burgundy or other good
Red wine 1 c Beef broth
1 1/2 ts Thyme leaves
2 ts Parsley flakes
1 Bay leaf
Salt and pepper to taste In wok,add water and heat to boiling over high heat.Add onions and blanch 3 minutes;then drain.Discard water and dry wok.Dust beef with flour. Heat oil until it bubbles in the wok.Add 6 to 8 beef cubes at a time and quickly brown on all sides.Remove beef and keep warm.Lightly brown onions and garlic.Return the beef to wok.Add remaining ingredients, cover and simmer over low heat about 1 1/2 hours or until meat is tender.Remove the bay
leaf.Serve on toasted buttered bread,noodles or mashed potatoes.Serves 4 to 6. -----
How To make Wok Beef Burgundy's Videos
Boeuf bourguignon
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How to Make Julia Child's Boeuf Bourguignon
Hello everyone, welcome to my channel! Today we are making Julia Child’s famous Boeuf Bourguignon. Enjoy!
哈喽大家好我是松灵!今天我们一起做红酒炖牛肉!
List of Ingredients:
For the stew:
- 170g thick-cut bacon
- 1 Tbsp (15ml) oil (with a high smoke point)
- 3 lbs (1360g) stewing beef (I am using beef chuck)
- 1 carrot
- 1 onion
- 2 Tbsp (18g) flour
- 3 cups (750ml) red wine
- 2 to 3 cups (500-750ml) beef stock
- 1 Tbsp (16g) tomato paste
- 2 cloves mashed garlic
- 1/2 tsp. dried thyme (or 1tsp fresh)
- 1 bay leaf
- Parsley sprigs (for garnish)
- Salt and pepper to taste
For Brown-Braised Onions:
- 18-24 small white onions
- 1½ tbsp (21g) butter
- 1½ tbsp (23ml) oil
- ½ cup (125ml) beef stock
- Salt and pepper to taste
- A medium herb bouquet: 4 parsley sprigs, ½ bay leaf, ¼ tsp thyme tied in cheesecloth
Sautéed Mushrooms:
- 4tbsp (56g) butter
- 2tbsp (30ml) oil
- 1lbs (450g) fresh mushrooms
- Salt and pepper to taste
Notes:
- Julia used rinds-on bacon in her recipe, which can be hard to find nowadays in grocery stores. Regular bacon works just fine, but if you are using rinds-on bacon, trim off the rind before blanching, and then throw into the stew before braising.
- I forgot to mention in the video, but you want to season the sautéed mushrooms with salt and pepper right before they are done.
- To reheat, simmer very slowly with the lid on for 10 minutes, occasionally basting the meat and vegetables with the sauce
- Recipe adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck
配料表(6人份)
红酒炖牛肉:
- 170g厚切培根
- 15ml (1 Tbsp) 烟点高食用油
- 1360g (3lbs) 牛腩
- 1个胡萝卜
- 1个黄洋葱
- 18g (2tbsp) 面粉
- 750ml (3cups) 红酒
- 500-750ml (2-3 cups) 牛肉高汤
- 16g (1tbsp) 番茄膏
- 2个蒜瓣(压成蒜泥)
- 1.5g干燥百里香(或3g新鲜百里香)
- 欧芹(点缀用)
- 盐跟黑胡椒适量
炖洋葱配菜:
- 18-24个迷你洋葱
- 21g (1½ tbsp) 黄油
- 23ml (1½ tbsp) 食用油
- 125ml (1/2 cup) 牛肉高汤
- 适量盐跟黑胡椒
- 4根欧芹,半片香叶,0.75g干燥百里香或者1根新鲜百里香(用绳子捆在一起或者装进香料袋里)
炒蘑菇配菜:
- 56g (4tbsp) 黄油
- 30ml (2tbsp) 食用油
- 450g (1lbs) 新鲜蘑菇(我用的小褐菇/cremini mushrooms,白色圆蘑菇也可以)
小贴士:
- 原食谱中用到的是带猪皮的培根,现在的市面上比较少见了。大家完全可以用普通培根,但如果你买到了带皮培根的话,在焯水之前把猪皮切掉,然后在进烤箱慢炖之前把猪皮丢进锅里一起炖。
- 建议加热方法:小火煮开煮开之后保持微微沸腾的状态加热10分钟,期间不时的用勺子把酱汁舀起来浇在肉上
- 食谱出自Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck
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BEEF BOURGUIGNON recipe share
BEEF BOURGUIGNON Recipe share
ingredients:
1kg beef brisket
2 white onion
4 stalks celery
1 whole carrot
1 bulb garlic
1 cup white wine or red wine
sprig of rosemary & thyme
1/4 cup worcestershire
salt and pepper
1 tbsp paprika
1 tbsp montreal steak rub
•boil down all ingredients together for 3hrs or until meat is tender
mashed potatoes
boil 5pcs of whole potatoes for 25mins, add butter and cream
#braisedbeef #beefburgundy #beefbourguignon #spandiscateringservices
It Took 36 HOURS To Create This INSTANT MEAL
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I turned Beef Bourguignon into an instant meal.
I made a miroir, which is an extreme wine reduction. I also made stock cubes myself.
I cooked Beef sous vide for 25 hours. All this, so that on weeknight, I can have beef bourguignon in under an hour.
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How to Make Beef Bourguignon
Classic beef bourguignon with a bacon-infused red wine sauce. A Julia Child recipe with a few modern substitutions to make cooking easier.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__
???? PRINT THE RECIPE:
???? INSTRUCTIONS:
00:00 Intro
00:44 Prepare the Ingredients
01:49 Saute the Bacon
02:26 Cook the Beef
02:49 Cook the Vegetables
03:19 Make the Sauce
04:00 Cook the Stew
05:09 Saute the Mushrooms
06:13 Reduce the Sauce
07:14 To Serve
✅ INGREDIENTS:
• 3 pounds boneless beef chuck
• 1 ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 6 ounces thick-cut bacon
• 2 cups carrots
• 1 cup yellow onion
• 24 pearl onions
• ½ teaspoon chopped thyme
• 1 bay leaf
• 2 teaspoons minced garlic
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 3 cups red wine
• 2 cups beef stock
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 pound white mushrooms
• 1 tablespoon chopped parsley
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Wok Beef Burgundy - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Wok Beef Burgundy Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
12 sm : White Onions
2 cl : Garlic; Minced
Salt and Pepper; to Taste
2 ts : Parsley Flakes
2 c : Burgundy; or Other Good
1 1/2 ts : Thyme Leaves
6 tb : Olive Oil
1 c : Fresh Mushrooms
2 lb : Beef; Cut Into 1' Cubes
1 c : Beef Broth
1/4 c : Flour
Red Wine
1 : Bay Leaf
3 c : Water