Recipe of Favorite Boeuf Bourguignon
Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Perfect Boeuf Bourguignon. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Boeuf Bourguignon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boeuf Bourguignon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Boeuf Bourguignon is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Boeuf Bourguignon estimated approx 2hrs inc prep..
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Boeuf Bourguignon using 12 ingredients and 6 steps. Here is how you cook it.
My take on a classic dish. You can substitute some of the stock for red wine. #MyCookbook
Ingredients and spices that need to be Make ready to make Boeuf Bourguignon:
- 2-3 oz bacon, streaky or back
- 400 gms Diced Beef
- 1 tblsp plain flour
- 1-2 tbsp veg oil
- 1 tbsp butter
- 4 banana shallots
- 2 cloves garlic
- 100 gms sliced mushrooms
- 300 ml beef stock (I use 2 stock cubes)
- 1 bay leaf
- Bouquet of Garni
- Salt & fresh ground black pepper
Instructions to make Boeuf Bourguignon
- #MyCookbook
- Preheat oven 150° fan. Add chopped bacon to flameproof casserole. Cook, stirring occasionally til crisp and golden brown.
- Cut meat into cubes. In a plastic bag season flour, then add meat and shake til meat coated in flour. Remove bacon from casserole. Add oil to casserole, heat and then add meat. Cook quickly stir to brown all sides. If you only have small casserole do this in batches. Remove from casserole and add to bacon.
- Add butter to casserole. Peel shallots and cut in half. Add to casserole. Grate in the garlic. Don't let the garlic burn. Slice mushrooms and add to casserole in about 5 mins. Cook for another 5mins. Return meat and bacon to casserole. Add stock.
- Bring to boil, add Bouquet of Garni and bay leaf. I always stir here to get the little pieces, that were stuck to the bottom, loose for their flavour. Cover and put in oven for 1 1/2 hours.
- Serve with Rice or mash, both lush.
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