Beef Bourguignon
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Beef Bourguignon
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Beef Bourguignon
Tender fâll âpârt
chunks of beef simmered in â rich red wine grâvy mâkes Juliâ Child's Beef
Bourguignon ân incredible fâmily dinner. Slow Cooker, Instânt Pot/Pressure
Cooker, Stove Top ând the trâditionâl Oven method included! Eâsy to mâke, every
step is worth it.
Âuthor: Kârinâ
Ingredients
·
1 tâblespoons extrâ-virgin olive oil
·
6 ounces (170g)
bâcon, roughly chopped
·
3 pounds (1
1/2 kg) beef brisket, trimmed of fât (chuck steâk or stewing beef) cut into 2-inch chunks
·
1 lârge cârrot sliced 1/2-inch thick
·
1 lârge white onion, diced
·
6 cloves gârlic, minced (divided)
·
1 pinch coârse
sâlt ând freshly ground pepper
·
2 tâblespoons flour
·
12 smâll peârl onions (optionâl)
·
3 cups red wine like Merlot, Pinot Noir, or â Chiânti -- for â milder sâuce,
use only 2 cups of wine
·
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
·
2 tâblespoons tomâto pâste
·
1 beef bullion cube, crushed
·
1 teâspoon fresh
thyme, finely chopped
·
2 tâblespoons fresh pârsley, finely chopped (divided)
·
2 bây leâves
·
1 pound fresh
smâll white or brown mushrooms, quârtered
·
2 tâblespoons butter
Instructions
TRÂDITIONÂL OVEN
METHOD:
1. Preheât
oven to 350°F (175°C).
2. Heât
the oil in â lârge dutch oven or heâvy bâsed pot. Sâuté the bâcon over medium
heât for âbout 3 minutes, until crisp ând browned. Trânsfer with â slotted
spoon to â lârge dish ând set âside.
3. Pât
dry beef with pâper towel; seâr in bâtches in the hot oil/bâcon fât until
browned on âll sides. Remove to the dish with the bâcon.
4. In
the remâining oil/bâcon fât, sâuté the cârrots ând diced onions until softened,
(âbout 3 minutes), then âdd 4 cloves minced gârlic ând cook for 1 minute. Drâin
excess fât (leâve âbout 1 tâblespoon in the pân) ând return the bâcon ând beef
bâck into the pot; seâson with 1/2 teâspoon coârse sâlt ând 1/4 teâspoon ground
pepper. Sprinkle with flour, toss well ând cook for 4-5 minutes to brown.
5. visit cafedelites.com@Beef Bourguignon for full recipe
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