Boeuf bourguignon. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Heat the olive oil in a large Dutch oven.
Use Simple Beef Stock, the recipe for which is posted on this site.
Boeuf Bourguignon is a classic French stew of cubed beef, slow cooked in red wine and broth, and served with sautéed mushrooms and pearl onions.
This is a family favorite recipe, from Julia Child's Boeuf Bourguignon in her book Julia's Kitchen Wisdom.
You can have Boeuf bourguignon using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Boeuf bourguignon
- Prepare 1 Kg of viande (gîte, paleron ou joues) de boeuf.
- Prepare 2-3 of carottes.
- You need 2 of oignons.
- It's 750 Ml of vin rouge Bourgogne.
- You need 4-6 of champignons de Paris.
- You need of Bouquet garni.
- Prepare of Sel, poivre.
- It's 2 C of à soupe de farine.
- It's 30 Gr of beurre.
Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to. Pour the wine and beef stock into the pot, stirring up browned bits. Stir in the tomato paste, garlic, thyme, and bay leaf, then add the baby carrots.
Boeuf bourguignon step by step
- Couper la viande en petits morceaux et la faire mariner dans le vin rouge avec le bouquet garni, et 1 oignon émincé. La laisser mariner pendant au moins 2-3 heures ou plus..
- Sortir la viande de la marinade, l'essorer, la sècher légèrement et la mettre de coté..
- Dans une cocotte, faire revenir le 2ème oignon émincé dans le beurre, puis ajouter la viande et la faire dorer. Ajouter la farine et continuer la cuisson..
- Ajouter le vin mis de coté, les carottes et champignons en rondelles et laisser cuire à feu très doux pendant au moins 3-4 heures..
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Transfer meat to a separate medium bowl with a slotted spoon and set aside.