Beef bourguignon: the authentic recipe, homemade in the old-fashioned way
Boeuf bourguignon: A really traditional recipe for the smell of the earth! A spicy and fun stew when exposed to the threat of winter!
Do you see those winter nights when you want good grandma's food? Is it so comfortable and essential to keep yourself warm? Do you see what I'm talking about? Tonight, I'm not good at delicious food with local sauces such as cocoa, raisins, and rabbits, including rabbits. However, the registration of the Great French Recipes has an exquisite and famous Butch Bourguignon!
In the old-fashioned recipe genre, it's good, agreed, hard to make ... in veal, it's a little sexual symbol of my grandmother's cooking. This is a great dish to warm up on weekdays and wintry nights when you don't want to walk behind the stove every day on an enormous table ... in short, Beef Bourguignon, C-very good.
Real Burgundy: beef, wine, delicious vegetables
Boeuf bourguignon, like all traditional dishes, is very simple. You have beef, cooked chunks, a little chubby, wonderful wine, great casseroles, vegetables, and lots of love (yes, this sentence is a cliché).
If you do your best, you'll get very tender meats, freshly made vegetables, and smooth syrup-like sauces. Well, that's not great, but to be honest, it's getting worse! And apparently, when we are French, we sometimes feel obliged to make Butch-burgignon. If not, where is the world going?
Boeuf bourguignon: An old-fashioned traditional recipe
Making burgundy beef is very easy.
- Beef marinated in wine with aromatic decoration (at least two hours, ideally at night)
- Next, fry the meatloaf, add the marinade and veal stock, and simmer at 2:30 p.m.
- Add the carrots and onions, then reduce the sauce for about 20 minutes.
- At the last minute, add the fried mushrooms and bacon and serve with the pasta or potatoes.
And yes, it is easy.
Ingredients:
- 1.5kg Braising beef
- 150g Smoked bacon
- 1kg Carrots
- 150g Paris mushrooms
- 10 Baby onions
- 1 large onion
- 2 garlic cloves
- 1 garnished bouquet
- 4 cloves
- 75cl Strong beef broth
- 75cl Full-bodied red wine
- 2tbsp. Flour.
- 30g Butter
- 4tbsp. tablespoon Oil
- Salt
- Pepper
How to prepare:
- Cut the meat into 5 cm cubes (remove the fat). Peeled onions cut into 4 parts and season with cloves. Chop and slice 2 carrots. Peel and chop the garlic. Lay out everything on the terrine with wine and a bouquet of beautiful. Add 2 tbsp. Grease with oil and refrigerate for 24 hours.
- Add the meat, garnish and leave the marinade. Roast the meat 2 tbsp. Oil in a pan. Remove it and replace with marinated material. Stir for 5 minutes. Put the meat back, sprinkle with flour and brown for 5 minutes. Pour the beef soup over low heat. Add filtered wine, a bouquet of fine, salt and pepper. Close at 2:30 and simmer.
- Peel an onion, sprinkle with butter and cook for 5 minutes. Remove the lid and fry over low heat. Fry the bacon in a pan in 1/2 teaspoon. Oil and drain.
- Fry the mushrooms finely in a pan with bacon. Grate the remaining carrots, chop and add to the pan. Continue cooking for 40 minutes without the lid until the carrots are soft.
- Add onions, bacon and mushrooms and heat over high heat. Hot service.