Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, beef in burgundy. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Sprinkle the flour over the beef. Brown the meat on all sides. In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Remove beef; strain and reserve marinade.
Beef in Burgundy is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Beef in Burgundy is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook beef in burgundy using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Beef in Burgundy:
- Take 6 bacon strips fat
- Get 3 lbs stew beef
- Take 3 or 4 cups dry red wine
- Make ready 2 cups beef stock
- Prepare 2 Tbsp tomato paste
- Prepare 3 cloves garlic, crushed
- Get 1/2 tsp thyme
- Get 1 bay leaf
- Take 1 lbs mushrooms, browned in butter
- Make ready 2 or 3 yellow onions, browned in butter
- Get 1 cup roux (1/2 cup flour & 1/2 cup butter)
You simply brown off the meat and vegetables, add your liquids and herbs. Then cook long and slowly until the meat it tender and the sauce is thick and delicious. Beef Burgundy, or Boeuf Bourguignon as its called in France, is a delicious, full-flavored stew that has turn-of-the-century historic roots in using the local Charolais bulls for the base beef. Julia Child revived the recipe and gave it renewed interest through her book, Mastering the Art of French Cooking.
Steps to make Beef in Burgundy:
- Oil cast iron pan with bacon fat amd brown the stew beef. The pieces should be a deep brown. Remove them and place in large 4-quart casserole pot
- In the casserole pot; add the wine, beef, tomato paste, garlic, thyme, bay leaf and salt to taste
- Once all stew beef is browned, deglaze the cast iron with more red wine and add to casserole pot
- Put the cassrole pot in a 350° oven, uncovered, for 2 to 3 hours
- Once the meat is tender, add the mushrooms and onions. Cook for another 20 minutes. After that add the roux
- Serve with lots of wine, cooked greens and a large salad
Beef Burgundy, or Boeuf Bourguignon as its called in France, is a delicious, full-flavored stew that has turn-of-the-century historic roots in using the local Charolais bulls for the base beef. Julia Child revived the recipe and gave it renewed interest through her book, Mastering the Art of French Cooking. Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. In this case, Beef Bourguignon, literally translated as Burgundian Beef, is a very old French recipe that uses fatty beef cooked in red wine to create a stew that is either served warm or cold (as in a left-over, the following day).
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