Beef in Burgundy
Beef in Burgundy

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, beef in burgundy. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Beef in Burgundy is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Beef in Burgundy is something that I have loved my entire life. They’re fine and they look wonderful.

Boeuf Bourguignon is a delicious beef stew braised in red wine or traditionally Burgundy wine. This beef bourguignon recipe has red wine, beef stock, carrots, onions, garlic, and topped with pearl onions, mushrooms, and bacon pieces. Easy Beef Bourguignon Recipe Beef Burgundy is a classic variation of the French recipe Beef Bourguignon. The flavour, aroma and appearance makes this a home warming dish that all of the family enjoy.

To begin with this recipe, we have to first prepare a few components. You can have beef in burgundy using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Beef in Burgundy:
  1. Take 6 bacon strips fat
  2. Take 3 lbs stew beef
  3. Take 3 or 4 cups dry red wine
  4. Make ready 2 cups beef stock
  5. Make ready 2 Tbsp tomato paste
  6. Make ready 3 cloves garlic, crushed
  7. Take 1/2 tsp thyme
  8. Get 1 bay leaf
  9. Get 1 lbs mushrooms, browned in butter
  10. Make ready 2 or 3 yellow onions, browned in butter
  11. Take 1 cup roux (1/2 cup flour & 1/2 cup butter)

We also have wide variety of recipes to try. Beef in Burgundy Jump to: Recipe Weight Loss Tips Before you jump to Beef in Burgundy recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Remove beef; strain and reserve marinade.

Instructions to make Beef in Burgundy:
  1. Oil cast iron pan with bacon fat amd brown the stew beef. The pieces should be a deep brown. Remove them and place in large 4-quart casserole pot
  2. In the casserole pot; add the wine, beef, tomato paste, garlic, thyme, bay leaf and salt to taste
  3. Once all stew beef is browned, deglaze the cast iron with more red wine and add to casserole pot
  4. Put the cassrole pot in a 350° oven, uncovered, for 2 to 3 hours
  5. Once the meat is tender, add the mushrooms and onions. Cook for another 20 minutes. After that add the roux
  6. Serve with lots of wine, cooked greens and a large salad

In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Remove beef; strain and reserve marinade. Classic Beef Bourguignon is basically a French beef stew made with red wine. It usually has small pearl onions, mushrooms, carrots, beef stock (or beef broth) and some herbs too. You simply brown off the meat and vegetables, add your liquids and herbs.

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