Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, beef stew (boeuf bourguignon). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Beef Stew (Boeuf Bourguignon) is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Beef Stew (Boeuf Bourguignon) is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Beef Stew (Boeuf Bourguignon):
- Make ready hickory smoked bacon, chopped
- Get chuck beef cup into 1" cubes
- Take carrots cubed
- Make ready yellow onions chopped
- Make ready garlic, chopped
- Get red wine
- Make ready beef stock
- Get tomato paste
- Make ready thyme
- Make ready butter
- Take flour
- Prepare pearl onions whole
- Take mushrooms sliced thickly
- Get bay leaves
- Take salt
- Prepare pepper
- Make ready parsley for garnish
Instructions to make Beef Stew (Boeuf Bourguignon):
- Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
- Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
- If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned.
- Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
- Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft.
- Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste.
So that is going to wrap this up for this exceptional food beef stew (boeuf bourguignon) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
