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We hope you got benefit from reading it, now let’s go back to boeuf bourguignon recipe. You can have boeuf bourguignon using 12 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Boeuf Bourguignon:
- Get 1 large of Tomato.
- You need 1 large of onion.
- Prepare 6 stalks of parsley.
- Use 6 stalks of thyme.
- You need 5 of bay leaves.
- Take 6 of cloves.
- Get 4 cubes of beef bouillon.
- Prepare 2 large of carrots.
- Use 14 oz of beef cubes (beef tenderloin or fillet – usually 200g per persons – I usually make a little extra, since it stays good in the fridge for up to 4 days).
- Prepare 1 1/2 liter of Burgundy wine.
- Take of salt.
- Get of pepper.
Steps to make Boeuf Bourguignon:
- Marinate beef in 750ml of wine for 24 hours / leave in fridge.
- Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion.
- Remove beef cubes from marinade and blot dry with paper towels..
- Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil).
- Remove beef from pot and fully coat with flour..
- Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper.
- Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours).
This recipe for boeuf bourguignon is not difficult, although there are a number of steps you need to do before pulling it all together. Julia always said that boeuf bourguignon is nothing more than a very good beef stew. So give it a try on a winter's weekend. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well.
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