Side Pannel
Boeuf Bourguignon Recipe
Boeuf Bourguignon Recipe
- Recipe Submitted by Healthy Recipes on 02/04/2014
Category: Beef
Ingredients List
- Ingredients:
- 1 Kilo of stewing beef, in cubes
- 3 Tablespoon of olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalk, chopped
- 2 Cup of red wine
- 2 1/2 Cup of beef broth
- 3 Tablespoon of tomato paste
- 3 garlic cloves, minced
- 3 bay leaves
- 1 1/2 Teaspoon of dried thyme
- 6 bacon slices
- 1 Cup of sliced mushrooms (button mushrooms are good)
- 1/4 Cup of fresh parsley, chopped
- 1 Tablespoon of corn starch
- 2 Tablespoon of flour
- a pinch of salt and pepper
Directions
Cooking instructions:
Preheat of oven at 180°C (350°F).
Flour the cubes of meat. I a big and deep pan ( I use a Creuset style pot because it goes on the stovetop as well as in the oven, but if you don't have one, use a deep pan or a large pot), brown the meat in the hot olive oil.
Add the vegetables and cook them for 3 to 4 minutes.
Add the wine, the beef broth, the tomato paste, the garlic, the bay leaves and the thyme. Add a bit of salt and pepper.
Bring to a boil, cover and put it in the oven for 1 hour. Bring the heat down to 275F for 2 hours after the initial hour is up.
In a medium pan, cook the bacon strips. Once the bacon is cooked, take it out of the pan and cook the mushrooms in the bacon fat.
Cut the bacon strips into small chunks and add them, as well as the cooked mushrooms to your boeuf bourguignon pot when the 3 hours are up. Mix well. Put your pot back on the stovetop at a medium heat. Take a bit of your beef sauce and put it in a small bowl (about 1/2 a cup). Mix in the corn starch and mix it well so there are no corn starch chunks left. Pour the sauce back in the boeuf bourguignon pot an mix well. Continue cooking until the sauce thickens, about 3 to 4 minutes.
Serve on a bed of rice or with mashed potatoes.
Preheat of oven at 180°C (350°F).
Flour the cubes of meat. I a big and deep pan ( I use a Creuset style pot because it goes on the stovetop as well as in the oven, but if you don't have one, use a deep pan or a large pot), brown the meat in the hot olive oil.
Add the vegetables and cook them for 3 to 4 minutes.
Add the wine, the beef broth, the tomato paste, the garlic, the bay leaves and the thyme. Add a bit of salt and pepper.
Bring to a boil, cover and put it in the oven for 1 hour. Bring the heat down to 275F for 2 hours after the initial hour is up.
In a medium pan, cook the bacon strips. Once the bacon is cooked, take it out of the pan and cook the mushrooms in the bacon fat.
Cut the bacon strips into small chunks and add them, as well as the cooked mushrooms to your boeuf bourguignon pot when the 3 hours are up. Mix well. Put your pot back on the stovetop at a medium heat. Take a bit of your beef sauce and put it in a small bowl (about 1/2 a cup). Mix in the corn starch and mix it well so there are no corn starch chunks left. Pour the sauce back in the boeuf bourguignon pot an mix well. Continue cooking until the sauce thickens, about 3 to 4 minutes.
Serve on a bed of rice or with mashed potatoes.
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