Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, boeuf bourguignon. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

The supermarket meat is often too lean and will become dry rather than succulent during. This is precisely what happened to the great French classic Boeuf Bourguignon, which was a staple of the bistro era. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan. A beef Bourguignon that has been a firm favourite in my family for years.

Boeuf Bourguignon is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Boeuf Bourguignon is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have boeuf bourguignon using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Boeuf Bourguignon:

1. Take 2-3 oz bacon, streaky or back
2. Prepare 400 gms Diced Beef
3. Take 1 tblsp plain flour
4. Get 1-2 tbsp veg oil
5. Make ready 1 tbsp butter
6. Take 4 banana shallots
7. Prepare 2 cloves garlic
8. Get 100 gms sliced mushrooms
9. Make ready 300 ml beef stock (I use 2 stock cubes)
10. Get 1 bay leaf
11. Prepare Bouquet of Garni
12. Prepare Salt & fresh ground black pepper

Like any respectable French classic worth its salt, boeuf bourguignon benefits from a bouquet garni of bay, thyme and parsley, and a little garlic. This recipe for boeuf bourguignon is not difficult, although there are a number of steps you need to do before pulling it all together. Julia always said that boeuf bourguignon is nothing more than a very good beef stew. So give it a try on a winter's weekend.

Steps to make Boeuf Bourguignon:

1. #MyCookbook
2. Preheat oven 150° fan. Add chopped bacon to flameproof casserole. Cook, stirring occasionally til crisp and golden brown.
3. Cut meat into cubes. In a plastic bag season flour, then add meat and shake til meat coated in flour. Remove bacon from casserole. Add oil to casserole, heat and then add meat. Cook quickly stir to brown all sides. If you only have small casserole do this in batches. Remove from casserole and add to bacon.
4. Add butter to casserole. Peel shallots and cut in half. Add to casserole. Grate in the garlic. Don't let the garlic burn. Slice mushrooms and add to casserole in about 5 mins. Cook for another 5mins. Return meat and bacon to casserole. Add stock.
5. Bring to boil, add Bouquet of Garni and bay leaf. I always stir here to get the little pieces, that were stuck to the bottom, loose for their flavour. Cover and put in oven for 1 1/2 hours.
6. Serve with Rice or mash, both lush.

Julia always said that boeuf bourguignon is nothing more than a very good beef stew. So give it a try on a winter's weekend. Boeuf Bourguignon Easy Such a cheat this one! In darkest winter, not only is this version better than having no boeuf Bourguignon at all but it also more than holds its own against the real thing. It is also a dish consisting of a piece of braised beef with the same garnish, at which point it may be called pièce de bœuf à la bourguignonne.

So that’s going to wrap it up with this exceptional food boeuf bourguignon recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!