Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, beef stew (boeuf bourguignon). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Browse Our Fast & Easy Beef Meal Recipes Collection. Lean beef is cooked low and slow with plenty of onions, mushrooms, and red wine to create this classic French stew, boeuf Bourguignon. Heat the olive oil in a large Dutch oven.
Beef Stew (Boeuf Bourguignon) is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Beef Stew (Boeuf Bourguignon) is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Beef Stew (Boeuf Bourguignon):
- Make ready 12 slices hickory smoked bacon, chopped
- Get 3 lbs chuck beef cup into 1" cubes
- Take 1 lb carrots cubed
- Get 2 yellow onions chopped
- Get 5 cloves garlic, chopped
- Get 2 cups red wine
- Prepare 3 cups beef stock
- Take 2 tbsp tomato paste
- Make ready 1 tbsp thyme
- Make ready 4 tbsp butter
- Prepare 3 tbsp flour
- Make ready 1 lb pearl onions whole
- Prepare 1 lb mushrooms sliced thickly
- Get 3 bay leaves
- Take salt
- Take pepper
- Prepare parsley for garnish
Easy to make, every step is worth it. [Photograph: Vicky Wasik] Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. Here's how to make it with tender beef and a deep, rich flavor. Boeuf Bourguignon: for the best results use a cast iron casserole pan / Dutch oven. Watch the video to see how to make that recipe.
Instructions to make Beef Stew (Boeuf Bourguignon):
- Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
- Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
- If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned.
- Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
- Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft.
- Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste.
The recipe gets better once it has cool down and is warmed up again. How do you make Beef Bourguignon?. Classic Beef Bourguignon is basically a French beef stew made with red wine. It usually has small pearl onions, mushrooms, carrots, beef stock (or beef broth) and some herbs too. You simply brown off the meat and vegetables, add your liquids and herbs.
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