Recipe: Perfect Beef bourgugnon

Beef bourgugnon. Heat the olive oil in a large Dutch oven. A two-day marination of the meat in the refrigerator and long, slow cooking ensure tenderness and flavor for this version of a traditional French dish. Hearty but elegant enough for a dinner party.

Easy to make, every step is worth it. This stovetop stew is loaded with taste, but is easy to do. While the name sounds fancy, even a beginning cook can master it. You can cook Beef bourgugnon using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Beef bourgugnon

1. It's of Beef shin pre soaked in red wine for 12 hours.
2. You need of Olive oil.
3. Prepare of Onion.
4. It's of Carrots.
5. Prepare sticks of Celery.
6. Prepare of Leeks.
7. You need Cloves of garlic.
8. Prepare of Fresh thyme.
9. You need leaf of Bay.
10. You need of Seasoning.
11. Prepare of Brown stock to cover.
12. You need of Button onions cooked.
13. You need of Cooked bacon lardons.
14. It's of Button mushroom cooked.
15. You need of Parsely chopped.
16. It's of Potatoes.
17. You need of Washed picked spinach.
18. You need of Green beans.

It's our traditional holy day meal.—Elodie Rosinovsky, Brighton, Massachusetts. Beef Bourguignon Recipe photo by Taste of Home. Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. A hearty and comforting meal that you will make again and again!

Beef bourgugnon step by step

1. Pre heat the oven 180.
2. Remove the meat from the wine trim the beef shin of all fat and cut into 2.5 cm thick rondelles.
3. Heat a little oil in a thick bottomed pan and seal brown the skin place in a large oven proof dish.
4. Mean while reduce the red win by haf.
5. Peel and trim the vegetables as apprepriate then add them to the pan that the beef has just come out of and gently brown the edges then place this along with the garlic and herbs in the oven proof dish with the meat.
6. Add the reduced red wine to the casserole then pour inbenough stock to cover the meat and vegetable bring to the boil then cook in oven pre heated 180 'c for 40min after that turn the oven down to 90-95'c and cook for a further 4hrs untill tender.
7. Remove from the oven and allow the meat to cool in the liquor when cold remove any fat reheat gently at the same temp to serve.
8. Heat the garnish elements separately and sprinkle over each portion served with a mound of potatoes wilted spinach and buttered green beans finish the whole dish with chopped parsley.

After my Slow Cooker Beef Bourguignon went crazy viral, I knew that I wanted to show you how to make it on the stove and in the oven. This is our take on the iconic French dish, Boeuf Bourguignon, popularized in America by Julia Child. Less of a stew and more of an event, classic beef bourguignon is beef stewed with aromatic vegetables, herbs and spices which are then strained off, reduced and finished with a butter-flour mixture to create a densely flavored, dark and silky sauce. For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Sprinkle flour, marjoram, thyme, and pepper over beef.