French Beef Bourguignon:
The Steak French Beef Bourguignon is one of the most well-known French dishes in the world with its fork-tender beef, thick red-wine sauce, and vegetable nestling.
As suggested by its name, this stew’s origins are in Burgundy (Bourgogne), a region of France renowned for its top-quality beef and red wine, which serve as the dish’s main ingredients. The flavor of beef bourguignon is earthy, rich, and decadent. Simply put, it has everything you could ask for in a bowl of winter comfort food.
The best slow cooking in France:
The art of “French slow-cooking,” which involves taking one’s time in the kitchen and savoring each step of the cooking process, is best exemplified by making a Classic French Beef Bourguignon at home. Given that it takes around 3 hours to prepare the entire meal, this recipe is best made on the weekends when you have time to spend at home. Having said that, making Beef Bourguignon is really a dish that takes more time and patience than it does talent. It just involves a small amount of preparation and work, and for the rest, you can simply watch your oven while engaging in other weekend activities.
3 lbs (1.4 kg) stewing beef, cubed
2 tsp salt
2 tsp black pepper
4 tbsp unsalted butter
8 ounces cured pork ,cut in fine strips
4 sprigs thyme
3 bay leaves
3 garlic cloves
10 pearl onions
5 medium carrots, roughly chopped
2 cups beef broth
2 tbsp (50g) tomato paste
¼ cup flour
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For garnish 7 sprigs parsley,
For the mushrooms:
2 tbsp unsalted butter
1lb cremini mushrooms
¼ tsp salt
½ tsp black pepper
Step 1: Around two hours prior to cooking, blot the beef cubes dry with paper towels and generously season them with salt and black pepper. Rest until almost at room temperature.
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Step 2: In a Dutch oven, melt 2 tablespoons of butter over medium-high heat. When the bacon is fully fried and beginning to crisp up, add it and cook it for about 6-7 minutes, stirring regularly. With the Dutch oven still holding the fat drippings, set aside.
Step 3: Brown the beef cubes in the Dutch oven in stages, cooking them for about 3 minutes per side. Meat cubes won’t brown correctly if they are crowded or overlapped in any way. To brown 2 12 lbs. of beef, it should take 3 to 4 batches. Put the browned steak in a different bowl or platter.
Step 4 – Melt 2 tablespoons of butter in the oven and add the garlic, carrots, pearl onions.
In Step 5: re-insert the beef and bacon into the Dutch oven. Sprinkle the flour over the tomato paste after adding it. Until no dry flour is visible, combine all the ingredients and stir. Cook for one hour and thirty minutes in the oven after bringing to a simmer.
2 tablespoons of butter should be melted over medium heat in a sizable frying skillet while the stew is baking. Add the mushrooms, season with salt and pepper, and cook for 10 minutes, or until the mushrooms are cooked through and just beginning to brown.
Add the mushrooms to the Beef Bourguignon after removing it from the oven. 30 more minutes in the oven with the pot. Remove the Beef Bourguignon from the oven and, if necessary, season to taste (salt, pepper). 15 minutes should pass before serving the beef bourguignon.
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