Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, boeuf bourguignon. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Trim off any really hard fat or sinew. Season the beef really well with salt and pepper. The supermarket meat is often too lean and will become dry. Dishes then bomb out of existence simply through boredom and we all move on to pastures more chic Boeuf Bourguignon.

Boeuf Bourguignon is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Boeuf Bourguignon is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have boeuf bourguignon using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Boeuf Bourguignon:

1. Take 1 large Tomato
2. Make ready 1 large onion
3. Prepare 6 stalks parsley
4. Prepare 6 stalks thyme
5. Prepare 5 bay leaves
6. Prepare 6 cloves
7. Make ready 4 cubes beef bouillon
8. Prepare 2 large carrots
9. Make ready 14 oz beef cubes (beef tenderloin or fillet - usually 200g per persons - I usually make a little extra, since it stays good in the fridge for up to 4 days)
10. Prepare 1 1/2 liter Burgundy wine
11. Get salt
12. Take pepper

Stewing steak is marinated first in red wine and herbs for maximum flavour. Sear the beef on all sides for just a few minutes, until browned. Using a slotted spoon, transfer the beef to a plate and set aside. Add the onion to the casserole dish and cook and stir until soft.

Steps to make Boeuf Bourguignon:

1. Marinate beef in 750ml of wine for 24 hours / leave in fridge
2. Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion
3. Remove beef cubes from marinade and blot dry with paper towels.
4. Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil)
5. Remove beef from pot and fully coat with flour.
6. Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper
7. Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours)

Using a slotted spoon, transfer the beef to a plate and set aside. Add the onion to the casserole dish and cook and stir until soft. Return the beef and sprinkle with flour, stirring to soak up the juices. Photograph: Jonathan Lovekin for the Observer. The heartiest of French casseroles involves cooking beef slowly.

So that is going to wrap it up with this exceptional food boeuf bourguignon recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!