Boeuf Bourguignon. Voeg je ingrediënten direct toe aan je boodschappenlijst. Met de instructievideo's en de Allerhandigste kooktips van AH lukt je recept altijd. Heat the olive oil in a large Dutch oven.
Pour red wine and beef broth into the skillet; stir well. This recipe for boeuf bourguignon is not difficult, although there are a number of steps you need to do before pulling it all together. Julia always said that boeuf bourguignon is nothing more than a very good beef stew. You can have Boeuf Bourguignon using 12 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Boeuf Bourguignon
- Prepare 1 large of Tomato.
- Prepare 1 large of onion.
- It’s 6 stalks of parsley.
- It’s 6 stalks of thyme.
- You need 5 of bay leaves.
- You need 6 of cloves.
- Prepare 4 cubes of beef bouillon.
- You need 2 large of carrots.
- Prepare 14 oz of beef cubes (beef tenderloin or fillet – usually 200g per persons – I usually make a little extra, since it stays good in the fridge for up to 4 days).
- You need 1 1/2 liter of Burgundy wine.
- Prepare of salt.
- It’s of pepper.
So give it a try on a winter's weekend. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Drain and dry the lardons and rind and reserve. 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.
Boeuf Bourguignon step by step
- Marinate beef in 750ml of wine for 24 hours / leave in fridge.
- Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion.
- Remove beef cubes from marinade and blot dry with paper towels..
- Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil).
- Remove beef from pot and fully coat with flour..
- Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper.
- Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours).
For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. 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. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil.