Hello Everyone,

How are we today.
Here is a Super Rare French Recipe for you.

🇫🇷 Boeuf Bourguignon

Homemade Beef Bourguignon is a labor of love. It's certainly not a quick weeknight dinner but that doesn't mean it's hard to make. It is a well-known French recipe, popular all around the world. The name probably refers to the use of wine, and it is likely not a regional recipe from Burgundy.

Ready in: 3h 30 minutes
Servings: 6

Ingredients

1.6 kg Braising Steak
4–5 tbsp. Oil
200 Grams Smoked Bacon, cut into 2 cm pieces
1 Large Onion, finely chopped
1 Large Carrot, peeled and sliced
2 Garlic Cloves, crushed
400 ml. Red Wine
2 tbsp. Tomato Purée
2 Beef Stock Cubes
2 Large Bay Leaves
3 Bushy Sprigs fresh Thyme
25 Grams Butter
450 Grams Button Onions, or 24 Baby Onions
300 Grams Button Chestnut Mushrooms, wiped and halved or quartered if large
2 tbsp. Corn Flour
2 tbsp. Cold Water
Salt and freshly Ground Black Pepper to taste
Hopped fresh Parsley, to garnish

1. Cut the braising steak into chunky pieces, each around 4–5 cm. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.

2. Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Preheat the oven to 170˚C or 340˚F.

3. Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion and carrot over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic and the tomato purée into the pan and cook for 1 minute more.

4. Add the onion, carrot, garlic and tomato purée mix to the pan with the meat and pour over the wine. Stir in enough water to just cover the meat. Crumble over the stock cubes, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for about 2 hours, or until the beef is almost completely tender.

5. While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin.

6. A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 4-5 minutes over a fairly high heat until golden brown, turning often.

7. Mix the cornflour with the water in a small bowl until smooth.

8. Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon – if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob.

9. Remove the thyme stalks when the casserole is ready. Sprinkle with parsley and serve with mashed potatoes and some green vegetables.

Who ever tries this recipe, good luck 😍
I can't even say the word.😍
All the best,
LuckyEthel (Caroline) 😍🍅🍗❤ 🇬🇧

1 comments - add a comment

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Apr 2nd 2023 at 12:11 AM by Priscilla Antwi ❤😍😍😍