Step-by-Step Guide to Prepare Quick Chef Anne's Beef Bourguignon

Chef Anne's Beef Bourguignon ~ Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven. For mine, I will make it a little bit unique. For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Hello everybody, hope you are having an incredible day today.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, chef anne's beef bourguignon. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Chef Anne's Beef Bourguignon is one of the most popular of recent trending foods on earth. It's easy, it is quick, it tastes yummy. It's appreciated by millions every day. Chef Anne's Beef Bourguignon is something which I've loved my whole life. They're nice and they look fantastic.

Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.

To begin with this recipe, we have to prepare a few ingredients. You can have chef anne's beef bourguignon using 25 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chef Anne's Beef Bourguignon:

1. Take 4 lb of beef chuck, cut into 1-inch chunks.
2. Take of Marinade.
3. Get 1 large of onion, quartered.
4. Take 2 of carrots, peeled and halved.
5. Get 2 of ribs celery, halved.
6. Take 5 clove of garlic, smashed.
7. Get 1 of 750 ml bottle red wine.
8. Make ready 3 of bay leaves.
9. Take of Stew.
10. Prepare 1 of Extra-virgin olive oil, to coat pan.
11. Prepare 1 of Kosher Salt.
12. Take 1/2 cup of all-purpose flour.
13. Prepare 8 oz of slab bacon, cut into lardons.
14. Get 1 large of onion, cut into 1/4 inch dice.
15. Get 2 of carrots , cut into 1/4 inch dice.
16. Get 2 of ribs celery , cut into 1/4 inch dice.
17. Get 2 clove of garlic, finely chopped.
18. Prepare 1/4 cup of tomato paste.
19. Prepare 2 cup of red wine (reserved marinade).
20. Prepare 3 cup of beef stock.
21. Take 3 of bay leaves.
22. Take 1 bunch of fresh thyme.
23. Prepare 1 lb of cremini mushrooms, quartered.
24. Make ready 1 lb of red bliss potatoes, quartered.
25. Prepare 1/2 bunch of fresh chives, finely chopped, for garnish.

Today, I will show you a way to make a special dish, chef anne's beef bourguignon. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious. The story behind the classic French dish boeuf bourguignon Once maligned by the French, this beef and red wine stew has arguably become the national dish.

Steps to make Chef Anne's Beef Bourguignon:

1. For the marinade: Combine the onion, carrots, celery, garlic, bay leaves and wine ina large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight,.
2. Cook's Note: This is a really important step, it makes a huge flavor difference..
3. For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserving the wine..
4. Preheat the oven to 350°F..
5. Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Season the beef generously with salt and toss with flour. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you will need to work in batches. Cook's Note: Do not flour the beef until your ready to brown it..
6. Brown the meat well on all sides and remove from the pan to a sheet tray..
7. Add the bacon and cook until it gets brown and crispy. Toss in the onions, carrots, celery and season with salt. Cook the mixture for 8 to 10 minutes or until the mixture starts to soften and become very aromatic. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for for 1 to 2 minutes..
8. Add 2 cups reserved wine and the beef. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Season with salt if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven..
9. Cook the beef 2 hours, checking occasionally to add more stock, if needed. During the last 30 minutes of cooking time, add the mushrooms, potatoes, and more stock if needed..
10. Remove the pan from the oven, and skim off any excess grease from the surface of the stew. Serve with crusty bread to sop up all the sauce and garnish with chopped fresh chives..

Chefs the world over have embraced the Burgundian classic — even if they don't always agree on the recipe. Stir in the tomato purée and add the bouquet garni. Dredge the beef in the seasoned flour and set aside. Here is how you cook it. When autocomplete results are available use up and down arrows to review and enter to select.

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