Steps to Prepare Speedy Beef Stew (Boeuf Bourguignon)

Beef Stew (Boeuf Bourguignon) ~ Season the beef really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium-high heat until nicely browned on all sides,. Once browned, transfer the beef chunks to a plate. A traditional French dish of slow cooked beef in a red wine sauce, with small onions, button mushrooms and bacon lardons. It's traditionally named from the Burgundy region in France, where it originated.

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, beef stew (boeuf bourguignon). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Season the beef really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium-high heat until nicely browned on all sides,.

Beef Stew (Boeuf Bourguignon) is one of the most popular of recent trending foods in the world. It's simple, it's quick, it tastes delicious. It's enjoyed by millions every day. They are fine and they look wonderful. Beef Stew (Boeuf Bourguignon) is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Beef Stew (Boeuf Bourguignon):

1. Take 12 slices of hickory smoked bacon, chopped.
2. Prepare 3 lbs of chuck beef cup into 1" cubes.
3. Take 1 lb of carrots cubed.
4. Take 2 of yellow onions chopped.
5. Make ready 5 cloves of garlic, chopped.
6. Make ready 2 cups of red wine.
7. Prepare 3 cups of beef stock.
8. Make ready 2 tbsp of tomato paste.
9. Take 1 tbsp of thyme.
10. Get 4 tbsp of butter.
11. Make ready 3 tbsp of flour.
12. Prepare 1 lb of pearl onions whole.
13. Take 1 lb of mushrooms sliced thickly.
14. Make ready 3 of bay leaves.
15. Make ready of salt.
16. Take of pepper.
17. Get of parsley for garnish.

Do not leave unattended.) Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce. Add the beef and fry until browned on all sides. Add the shallot, onions and garlic and fry until just softened.

Instructions to make Beef Stew (Boeuf Bourguignon):

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..

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. Discard any remaining oil from the pan and put in the 'lardons' (bacon) on high heat. Set beef aside in plate with the bacon. Beef bourguignon (Boeuf à la Bourguignonne) is a beef stew in red wine, with bacon, onions, and mushrooms. This iconic dish was turned into a household word thanks to the late Julia Child.

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So that's going to wrap it up with this exceptional food beef stew (boeuf bourguignon) recipe. Thank you very much for your time. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!