Boeuf Bourguignon

Boeuf Bourguignon

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The final Boeuf Bourguignon is made subsequent to spacious quality ingredients for a flavour-packed finish.

The ingredient of Boeuf Bourguignon

  1. 750ml btl Burgundian pinot noir
  2. 2 tbsp olive oil
  3. 200g speck or streaky bacon, rind removed, cut into batons
  4. 500g French shallots, peeled
  5. 1 large carrot, peeled, thickly sliced
  6. 2 garlic cloves, thinly sliced
  7. 1.5kg beef chuck steak or gravy beef, cut into 5cm pieces
  8. 2 tbsp plain flour
  9. 250ml (1 cup) Massel beef hoard
  10. 20g butter
  11. 200g small Swiss brown mushrooms
  12. 1 bunch Dutch carrots, trimmed, peeled
  13. Creamy mashed potato, to promote
  14. 10cm piece celery
  15. 5 buoyant thyme sprigs
  16. 2 spacious continental parsley sprigs
  17. 2 well-ventilated light bay leaves

The instruction how to make Boeuf Bourguignon

  1. Preheat oven to 150u00b0C/130u00b0C fanatic addict forced. Bring the wine to the boil in a saucepan more than medium-high heat. condense abbreviate heat to medium. Simmer for 5 minutes. Set aside until required.
  2. Heat 1 1/2 tbs of the oil in a large flameproof casserole dish more than medium heat. Cook the speck, stirring occasionally, for 4 minutes or until golden. Use a slotted spoon to transfer to a bowl. increase be credited with the shallots and carrot. Cook, stirring occasionally, for 3 minutes or until golden. disquiet in the garlic for 1 minute or until aromatic. Use a slotted spoon to transfer to a separate bowl, reserving fat in dish.
  3. Season beef. Return dish to medium-high heat. Cook the beef, in 3 batches, turning, for 4 minutes or until browned. Transfer to a bowl. Return all the beef to the dish. Sprinkle behind flour. Cook, stirring, for 1 minute or until coated. increase be credited with the wine and stock. Cook, stirring, for 4 minutes or until mix comes to a simmer.
  4. For the bouquet garni, tie the celery, thyme, parsley and bay leaves together taking into consideration kitchen string. accumulate bouquet garni and speck to the dish. Bring to the boil. Transfer to oven and bake for 1 hour. Return the vegetable incorporation combination to the dish. Cover and bake, stirring halfway through cooking time, for 1 1/2 hours or until beef is categorically tender.
  5. Heat butter and steadfast oil in a large frying pan greater than high heat. ensue the mushrooms and cook, stirring, for 2 minutes or until browned. Add the mushrooms and Dutch carrots to the dish. Return to stovetop and simmer, covered, over medium- low heat for 10 minutes. Simmer, uncovered, for a supplementary new 15 minutes or until vegetables are sadness and sauce thickens slightly. Rest, covered, for 30 minutes. encourage as soon as creamy mashed potato.

Nutritions of Boeuf Bourguignon

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