| This recipe is liked by 0 person(s). |
BEEF - CHUCK - Boeuf Bourguignon
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Cooking Channel Beef Bourguignon For the stew | |
| 4 pounds | boneless stew beef, such as chuck or sirloin tip, cut into large chunks |
| 2 tablespoons | pork fat or olive oil, plus more if needed |
| 2 | carrots, peeled and halved |
| 2 | onions, peeled and halved |
| 4 cloves | garlic, just crushed |
| 1/4 cup | all-purpose flour |
| 1 (750ml) bottle | red wine |
| 4 cups | beef stock |
| 1 | bouquet garni,, (made from bay leaf, parsley stems, and thyme sprigs) |
| For the garnish | |
| 1 tablespoon | olive oil, plus more if needed |
| 6 to 8 slices | bacon, cut into lardons |
| 40 | baby onions, peeled |
| 16 ounces | mushroo |
Preheat the oven to 325 degrees F.
Remove the meat from the refrigerator and bring to room temperature, about 20 minutes.
Heat the oil in a large casserole. Working in batches, brown the stew meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook, stirring for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours.
While the meat cooks, prepare the garnish: Heat the oil, in a pan and brown the bacon, and remove. Add the onions and cook until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup water, reduce, and then pour over the garnish. Set aside.
When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot, and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover, and simmer until the onions are tender and the flavors have blended, 10 minutes. Adjust the seasonings. Serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe