Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, boeuf bourguignon. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Heat the olive oil in a large Dutch oven. Remove the bacon with a slotted spoon to. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well.

Boeuf Bourguignon is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Boeuf Bourguignon is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook boeuf bourguignon using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Boeuf Bourguignon:

1. Take 2-3 oz bacon, streaky or back
2. Make ready 400 gms Diced Beef
3. Prepare 1 tblsp plain flour
4. Make ready 1-2 tbsp veg oil
5. Get 1 tbsp butter
6. Take 4 banana shallots
7. Get 2 cloves garlic
8. Make ready 100 gms sliced mushrooms
9. Prepare 300 ml beef stock (I use 2 stock cubes)
10. Make ready 1 bay leaf
11. Get Bouquet of Garni
12. Take Salt & fresh ground black pepper

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. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil.

Instructions to make Boeuf Bourguignon:

1. #MyCookbook
2. Preheat oven 150° fan. Add chopped bacon to flameproof casserole. Cook, stirring occasionally til crisp and golden brown.
3. Cut meat into cubes. In a plastic bag season flour, then add meat and shake til meat coated in flour. Remove bacon from casserole. Add oil to casserole, heat and then add meat. Cook quickly stir to brown all sides. If you only have small casserole do this in batches. Remove from casserole and add to bacon.
4. Add butter to casserole. Peel shallots and cut in half. Add to casserole. Grate in the garlic. Don't let the garlic burn. Slice mushrooms and add to casserole in about 5 mins. Cook for another 5mins. Return meat and bacon to casserole. Add stock.
5. Bring to boil, add Bouquet of Garni and bay leaf. I always stir here to get the little pieces, that were stuck to the bottom, loose for their flavour. Cover and put in oven for 1 1/2 hours.
6. Serve with Rice or mash, both lush.

Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to.

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