A mouthwatering recipe that makes French cuisine proud. It is basically beef stewed with red wine. It uses Burgundy wine, bacon, onion and mushrooms.
There are many versions of this recipe, but all lead to same delicious Boeuf Bourguignon.
Let me share one of the ways to make Boeuf Bourguignon.
Preparation time: about 30 minutes
Cooking time: around 3 hours
Ingredients
4 lbs stew beef (a shoulder or shin part is preferred)
1/4 lb fresh bacon
3 carrots peeled and sliced
1 lb mushrooms sliced
2 stalks celery chopped (optional)
2 onions chopped
2 cup of beef stock
5 tbsp olive oil
3 1/2 tbsp butter
Few small round onions
1/4 cup flour
1 1/2 bottles red burgundy wine
2 cloves garlic crushed (optional)
Salt and pepper
Instructions
1) First cut the bacon in small strips. Soak it for 10 minutes in water then dry it.
2) Cut the beef in 2-inch cubes.
3) Cook the bacon with olive oil at medium heat for 2 to 3 minutes. Use a heavy bottomed saucepan. Then remove it.
4) Cook the beef until brown in same saucepan using bacon’s fat. Now remove the beef.
5) Again in the same saucepan cook carrot, onion, celery for about 2 to 3 minutes. When done remove it from heat and clean the fat in the saucepan.
6) Next mix butter and flour to form a paste.
7) Now keep the beef covering it with flour and butter mixture and bacon with the cooked vegetables in the pan. Add salt and pepper. Cook them for 3 to 4 minutes and keep turning the beef cubes to cook them properly.
8) And now the wine part. Pour the red burgundy wine and beef stock so that it covers all the ingredients. Also, add small round onions, herbs and garlic. Bring it to boil.
9) Simmer it for about 2 hours on low heat covered with the saucepan lid. Boeuf Bourguignon is heated very slowly so that the wine gets inside the beef. To check if the meat is done use a fork, slide it into the beef and if it easily slides out. Remove from heat.
10) Next saute mushrooms in butter. Add mushrooms to the Boeuf Bourguignon.
Boeuf Bourguignon is a dish which when served with boiled potatoes it enhances the taste.
This recipe has been popular in France. It became popular worldwide with the success of the movie “Julie and Julia” and Julia Child’s book the “Mastering the Art of French Cooking” that was considered a best seller. In this movie Boeuf Bourguignon was the film’s slow-braised culinary attraction.
More about French cuisine
{ 2 trackbacks }