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Thursday, March 7, 2013

Beef Bourguignon recipe and ingredients


The recipe of this classic French stew was adapted from Julia child, but we tweaked it to make it easier to prepare
Beef Bourguignon
Beef Bourguignon

Serves 4 to 6 Prep Time 20 minutes
Cooking Time 45 minutes

Beef Bourguignon ingredients: 3 tablespoons olive oil. 1/4 kilo meat, diced. 1/2 kilo sirloin, sliced into 2-inch cubes. 1 medium-sized carrot peeled and roughly chopped. 1 large white onion peeled and roughly chopped. 3 tablespoons all-purpose flour. 2 and 1/2 Bordeaux or Chianti. 3 cups beef stock. 1/2 tablespoon tomato paste. 3 cloves garlic, crushed. 1/2 teaspoon dried thyme. 1 bay leaf. salt and pepper, to taste

Ingredients for the braised onion: 3 tablespoons unsalted butter. 3 tablespoons olive oil. 2 dozen white pearl onions, peeled. 1/3 cup beef stock. salt and pepper, to taste. 1 bay leaf

Ingredients for the mushrooms: 2 tablespoons unsalted butter. 2 tablespoons olive oil. 500 grams fresh button mushrooms, sliced in half. 1/2 cup green and black olives, drained and halved. Crusty bread, to serve

Beef Bourguignon recipe: 1- Heat olive oil in a large pot over medium heat. Add meat and cook just until browned. Transfer to a plate using a slotted spoon. 2- Still using the same pot, add cubed sirloin and cook just until the sides are browned. Transfer to a plate. 3- In the same pot, sauté carrots and onions just until tender. Add flour and sauté for another 2 minutes. Pour off any excess fat. 4- Add meat, sirloin, stock, tomato paste, garlic, thyme, and bay leaf. Stir until combined. Simmer over medium heat for 20 minutes or until beef is tender. 5- Meanwhile, make the braised onion: Melt butter and olive oil in a large skillet. Add onion and sauté for 10 minutes or until golden brown in color. Pour in stock; season with salt and pepper. Add bay leaf and parsley. Cover skillet and allow mixture to simmer for 25 minutes or just until liquid has mostly evaporated. 6- Cook the mushrooms: Melt butter and olive oil in a saucepan over medium- high heat. Add mushrooms sauté until slightly browned. Remove from heat and set aside. 7- Finish the stew: Drain beef and meat over a sieve. Set aside. Discard vegetables and herbs. Reserve the liquid. 8- Simmer reserved liquid for 5 minutes or until liquid is thick enough to coat the back of a spoon. Season with salt and pepper. 9- In another pot, combine beef, meat, onions, olives and mushrooms, Pour reduced liquid over meat and vegetables. Reheat just before serving. Serve with crusty bread, if desired
 
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