01/11/2020 19:32

Recipe of Ultimate Beef Bourguignon (One Pot)

by Harriet Welch

Beef Bourguignon (One Pot)
Beef Bourguignon (One Pot)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, beef bourguignon (one pot). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Beef Bourguignon (One Pot) is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Beef Bourguignon (One Pot) is something which I have loved my whole life.

Add the beef and cook until well browned, stirring occasionally. Remove the beef from the pot and set aside. Beef Bourguignon is a French dish that is basically a beef stew braised in red wine or red burgundy. Carrots, onions, and garlic are traditionally added to the dish to hype up the flavor and complement the beef.

To get started with this recipe, we have to first prepare a few components. You can cook beef bourguignon (one pot) using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Beef Bourguignon (One Pot):
  1. Make ready 1 kg Chuck steak, 3cm cubed
  2. Make ready 1 Flour to coat
  3. Get 1 Cooking oil
  4. Take 200 grams Bacon, chopped
  5. Prepare 150 grams Onion, chopped
  6. Make ready 3 clove garlic, minced
  7. Get 1 Leek, sliced
  8. Take 250 grams Small button mushrooms, quartered
  9. Make ready 3 tbsp Tomato paste
  10. Take 2 cup Red wine
  11. Get 2 cup Beef stock
  12. Get 2 tsp Fresh thyme, chopped
  13. Prepare 1 Chopped parsley to garnish

Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot. In all reality, this Midwestern-style pot roast is the descendent of the traditional Burgandy region French Beef Bourguignon.

Instructions to make Beef Bourguignon (One Pot):
  1. Toss the beef in flour to coat.
  2. Heat oil in a large pot- medium heat- and brown beef in batches. Set aside.
  3. Fry bacon and set aside with beef.
  4. Add onion, leek and garlic. Cook until onion has softened.
  5. Return beef and bacon- along with all other ingredients (except for parsley), bring to the boil then lower heat to simmer (lid on) for one hour.
  6. Remove lid and simmer for a further 30 minutes. Sauce will have thickened.
  7. Serve with mash potato and garnish with chopped parsley. Yummy!

Bring to a simmer, cover the pot. In all reality, this Midwestern-style pot roast is the descendent of the traditional Burgandy region French Beef Bourguignon. I now love to make a hybrid Beef Bourguignon, one that takes some of the ease from pot roast and adds many of the flavor-enhancing techniques of the traditional dish. 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. Beef Bourguignon, One Pot Winter Warmer.

So that’s going to wrap it up for this special food beef bourguignon (one pot) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!


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