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Beef bourgignon Recipe

   
 

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     Beef bourgignon

Category   Entrees - Maindishes
Sub Category   None

Ingredients
85g butter
2 tbsp sunflower oil
175g lardons
900g braising beef (chuck or leg)
2 large garlic cloves, crushed
1 carrot diced
1 leek
1 onion, finely chopped
2 tbsp plain flour
 
salt & pepper
350 ml full bodied red wine
500ml beef stock
1 tbsp tomato puree
1 bouquet garni
12 baby mushrooms
12 baby nions, peeled but kept whole
chopped parsley (to garnish)
French bread (to serve)

Instructions
Preheat the oven to 150 deg C/ 300 deg F. Heat 25g of the butter and 1 tablespoon of the oil in a large casserole. Cook the lardons over a medium- high heat, stirring for 2 minutes, or until beginning to brown. Use a slotted spoon, remove from the casserole and drain on kitchen paper. Trim the beef and cut it into 5cm/2cm chunks. Add the beef to the casserole and cook over a high heat, stirring frequently for 5 mins, or until browned on all sides and sealed, adding more of the butter or oil to the casserole as necessary. Using a slotted spoon, transfer the beef to a plate.
Pour off all but 2 tbsp of the fat from the casserole. Add the garlic, carrot, leek and onion and cook over a medium head, stirring frequently for 3 mins or until the onion is beinning to soften. Sprinkle in the flour, season to taste with salt & pepper and cook, stirring constantly for 2 mins, then remove from heat.
Gradually stir in the wine and stock and add the tomato puree and bouquet garni, then return to the head and bring to the boil, stirring and scraping any sediment from the base of the casserole. Return the beef and lardons to the casserole and add extra stock if necessary so that the ingredients are covered by about 1 cm of liquid. Slowly return to the boil, then cover and cook in the preheated oven for 2 hours. Meanwhile, heat 25g of the remaining butter and the remaining oil in a large frying pan and cook the baby onions over a medium-high heat, stirring frequently, until golden all over. Using a slotted spoon, transfer the onions to a plate.
Heat the remaining butter in the pan and cook the mushrooms, stirring frequently, until golden brown. Remove from the pan and then stir them, with the onions, into the casserole, re-cover and cook for a further 30 minutes, or until the beef is very tender. Discard the bouquet farni, then adjust the seasoning to taste.
Serving Suggestions
Serve garnished with parsley, accompanied by plenty of French bread for mopping up all the juices.


Originally Submitted
5/14/2013





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