The Best Boeuf Bourguignon Recipe Video
Ingredients
| To marinate the beef | ||
| Beef shin | 1 Kilogram | |
| Red wine | 375 Milliliter (1/2 bottle used) | |
| To saute the vegetables | ||
| Olive oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Carrot | 1 Large, chopped | |
| Celery stalks | 2 Medium, chopped | |
| Thyme sprigs | 3 Medium | |
| Bay leaves | 2 Medium | |
| Garlic bulb | 1 Medium, cut in half | |
| Red wine | 375 Milliliter (Remaining 1/2 bottle used) | |
| For browning the meat | ||
| Olive oil | 1 Tablespoon (As needed) | |
| Butter | 2 Tablespoon (As needed) | |
| Rest of the ingredients for the stew | ||
| Olive oil | 1 Tablespoon | |
| Butter | 2 Tablespoon | |
| Bacon/Pancetta | 2 Cup (32 tbs), cut into cubes (As required) | |
| Shallots | 10 Medium | |
| Plain flour | 3 Tablespoon | |
| Beef stock | 237 Milliliter (1/2 pint OXO can be used) | |
| To fry the mushrooms | ||
| Olive oil | 1 Tablespoon (As needed) | |
| Butter | 2 Tablespoon (As needed) | |
| Mushrooms | 200 Gram, halved | |
| Brandy | 9⁄10 Milliliter (A splash) | |
Nutrition Facts
Serving size
Calories 836 Calories from Fat 453
% Daily Value*
Total Fat 51 g78.7%
Saturated Fat 19.7 g98.4%
Trans Fat 0 g
Cholesterol 134.3 mg44.8%
Sodium 826.5 mg34.4%
Total Carbohydrates 25 g8.4%
Dietary Fiber 2.2 g8.7%
Sugars 3.8 g
Protein 42 g84.8%
Vitamin A 60.1% Vitamin C 18.2%
Calcium 5.3% Iron 15.8%
*Based on a 2000 Calorie diet
Things You Will Need
1. A hob and oven safe casserole dishDirections
1. Trim the fat from the beef and cube into 1 1/2 inch chunks.
2. Put in a bowl and cover with half the wine.
3. Refrigerate to marinate for one hour.
MAKING
4. In a casserole dish heat olive oil.
5. Add onion, carrot and celery, thyme, bay leaves and garlic. Saute and pour over the rest of the wine.
6. Bring to a boil and simmer gently for 10 minutes.
7. In a separate frying pan, heat some butter and olive oil.
8. Add the bacon and cook till golden.
9. Add the shallots and fry for another 5 minutes.
10. Add to the casserole dish.
11. Preheat oven to 150 C / 302 F.
12. Drain the beef from the wine marinade with a sieve, reserve the marinade. Place the beef on some kitchen paper or a towel and gently pat dry.
13. In a frying pan, brown the meat with a little oil and butter.
14. Add to the casserole dish and sprinkle with flour.
15. Add the leftover wine marinade.
16. Add the beef stock to cover the meat and vegetables.
17. Cover and cook in the preheated oven at 150 C / 302 F for 2 hours.
18. After 2 hours, fry the mushrooms in a little butter and olive oil.
19. When they are nearly done, add a splash of brandy then transfer to the dish.
20. Cook in the oven for another 1 hour.
SERVING
21. Serve with parsley potatoes and wine.
TIPS
The dish tastes even better if made the day before and left overnight in the fridge.
Editors Review
If you are under the impression that cooking up a classic boeuf bourguignon is only a professional chef's task, then you are wrong. You too can prepare this authentic dish at home, given some time and effort. Obviously you'll need a guidance, which will be done by the chef present in this video. Your job is to follow the instruction.Chef
