Boeuf Bourguignon

Prep time : 30 mins

Cook time : 180 mins

Total time : 180 mins

Author :Vahchef

Main Ingredient : Beef

(59 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 02, 2016

Ingredients used in Boeuf Bourguignon

• Beef shoulder (stewing beef) - 4 lbs.

• Bacon - 6 oz.

• Carrots, peeled and sliced - 4 numbers.

• Onion, chopped - 1 numbers.

• Mushrooms, sliced - 1 lbs.

• Stalks celery, chopped - 2 numbers.

• Red burgundy wine (young wine) - 1 bottle.

• Beef bouillon (beef stock) - 2 cup.

• Flour - 1 ounces.

• Olive oil - 4 tablespoons.

• Butter - 1 ounces.

• Parsley - 1 bunch.

• Thyme - 1 springs.

• Garlic, mashed - 1 clove.

• Small white onions - 18 numbers.

• Salt and black pepper - to taste.

Method:

Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon. Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon. Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon s fat until browned. Remove the beef. Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan. Step 5: Mix the butter and the flour to make a paste. Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes. Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil. Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat. Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley. Boeuf Bourguignon is traditionally served with boiled potatoes