Boeuf Bourguignon
One of the most delicious casserole dishes in French cuisine, the preparation of which is not as complicated as it seems to be. The traditions of this food date back only to the 19th century. In the 20th century, it was started to be served in Parisian bistros. Julia Child has polished this food to perfection.
Boeuf Bourguignon is a beef stew made in a red wine sauce with carrots, onions, garlic, mushrooms, and sometimes even with bacon.
I wasn’t following any particular recipe, but I based on the best of the notes of Julia Child, Anne Willan, and other great chefs.
Preparing this food is a relatively long process, but the result is worth the effort.
Preparation time: 3-4 hours when the meat is marinated
Level: average
Quantity: for six to eight
Ingredients:
About 1-1.5 kg of boneless beef
A few tablespoons of cooking oil to brown the meat
2 tablespoons flour
Salt and pepper for seasoning
150g bacon
300g small mushrooms
2 medium onions, cut into sectors
2 cloves of garlic
2 medium carrots
Marinade
1 medium onion sliced
1 celery stalk sliced
1 medium garlic clove
Fresh herbs (red, thyme, rosemary)
0.5 teaspoons Black pepper and salt
1 bottle of red wine
2 tablespoons oil
Preparation:
1. Prepare the marinade. Pour red wine into a bowl, chop onion, celery, garlic, add fresh herbs, shake in black pepper, season with salt, add a small amount of oil
2. Cut the meat into 3-4 cm cubes and add the marinade. Marinate overnight.
3. Lift the meat out of the marinade and drain well through a sieve. Fry the meat in a thick-bottomed oven dish in a few tablespoons of oil over high heat until golden brown
4. Sift the marinade out of the herbs and pour the marinade over the browned meat, cover, and place in the oven at 160 degrees for at least 3 hours. Season with black pepper and salt. Be careful with salt, bacon is added to the food, which gives extra saltiness.
5. Cut the bacon into strips and brown and set aside
6. Fry carrots in a little oil, add garlic and mushrooms, and fry slightly
7. When the meat is stewed for two hours, add the bacon, carrots with garlic, and mushrooms. Peel onions, cut into slices, and add to the stew. Add a small amount of flour mixed with cold water to a smooth paste and mix with food. Simmer for about 1 hour until the meat is very tender.
8. Serve the food with boiled potatoes or mashed potatoes. Garnish with fresh parsley if desired.
Ready !!
