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The meat is dried with a towel.

Fry the bacon without oil until crispy. Take it out on a paper towel.

In the pan in which the bacon was fried, fry the meat on all pieces until it turns brown. Remove to a plate. Add the carrots and onions to the pan and cook until soft. Add the bacon and beef over the carrots and onions and cover with flour. Stir, making sure everything is covered in flour. Add wine, soup, garlic, tomatoes, bay leaf, parsley, salt and pepper. Cover and simmer for 3 hours.

The mushrooms are cleaned and cut into large pieces. Fry in a little butter until all the water has evaporated.

In the last 30 minutes, remove the lid to obtain a creamy sauce and add the mushrooms.

Serve with rice, potatoes or peas with butter and a little parsley sprinkled on top.




Contents

The dish is often "touted as traditional", but it was first documented in the 19th century, and "in fact does not appear to be very old". [7] [8] Other recipes called "à la Bourguignonne" with similar garnishes are found in the mid-19th century for leg of lamb [9] and for rabbit. [10] In the 19th century, it "did not enjoy a great reputation", perhaps because it was often made with leftover cooked meat. [7]

The dish has become a standard of French cuisine, notably in Parisian bistrots however, it only began to be considered as a Burgundian specialty in the twentieth century. [7]

Julia Child has described the dish as "certainly one of the most delicious beef dishes concocted by man". [11]

Beef bourguignon is generally accompanied with boiled potatoes [11] [5] or pasta. [12]

In culinary terminology, "bourguignon" is applied to various dishes prepared with wine or with a mushroom and onion garnish in the mid-nineteenth century. [8] [9] [10]

The dish may be called bourguignon or Burgundy style in both French and English. [13] [4] [5] It is occasionally called beef / beef bourguignonne in English, [2] [14] but that is grammatically incorrect in French. [15]


Boeuf bourguignon is a traditional French food. Boeuf bourguignon, like other French dishes, was very popular in the country, they were considered to be the food of the peasant, but in time they reached the haute cuisine category.

The most widespread recipe for beef bourguignon, especially in recent years is that of Julia Child.

In a saucepan, fry the ribs cut into slices and the cleaned chives, over a low heat, without adding another fatty body. When they start to brown, remove with a whisk. Add lard. When it melts, put the meat cut into large cubes (3-4 cm) and brown over low heat. Sprinkle with flour, mix until the flour starts to turn red. Pour the wine and fill with water, just enough to cover the meat. Add salt and pepper to taste and grate a nutmeg on top. Add thyme and bay leaf. Increase the heat to maximum, until it starts to boil. At that moment, reduce the heat to low, add the ribs, cover and simmer for 1h30. Add the chives and leave for another 30 minutes.
Note: The quality of the food depends on the quality of the wine, which must be dry, strong and not too fragrant.

Beef bourguignon is served with pasta, natural potatoes or french fries. When serving, sprinkle with finely chopped parsley.


Boeuf Bourguignon with cauliflower mash

Ingredients

  • 4 oz. 110 g butter, divided
  • 2 lbs 900 g chuck roast, cut into 1.5 "(2.5 cm) cubes
  • 5 oz. 140 g bacon, cut into smaller pieces
  • 4 oz. 110 g pearl onion pearl onions or yellow onion, cut into smaller pieces yellow onions, cut into smaller pieces
  • 3 3 garlic clove, sliced ​​garlic cloves, sliced
  • 1 (2 & frac14 oz.) 1 (60 g) carrot, peeled and sliced ​​carrots, peeled and sliced
  • 5 oz. 140 g mushrooms, sliced
  • 2 cups 475 ml dry red wine
  • 2 2 bay leaf bay leaves
  • 1 tsp 1 tsp dried thyme
  • salt and ground black pepper

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Recommended special equipment

  • Dutch oven, large heavy-bottomed pot, or a slow cooker
  • Immersion blender or a hand-held electric mixer

Use the slow cooker

This recipe also works well with a slow cooker. Follow it as written up until step 6 at that point, put everything in your slow cooker and cook on high for 4 hours or low for 6-8 hours.

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23 comments

Is th recips ok when you are on Keto for 2 weeks

At 13g carbs per serving, this is more of a moderate low carb recipe rather than strict keto.

OMG this is amazing. I used Sebastiani Cabernet Sauvignon for the wine. Enjoying a bit of the leftover bottle with my bowl of Boeuf Bourguignon.

I made this tonight. Seasoning is delicious. Meat was tender. I just didn’t care for the thin supple consistency. How could you legally thicken the stew. I’m pretty sure the French original version was a thick stew like consistency. Please help.

You could add some glucomannan or xanthan gum to thicken the stew if it didn’t reduce enough during the 1.5 hour cooking phase.

Hi - love it! .. any advice on oven cooking. trying it at 125c for now - but may I need a higher temp?

Unfortunately we have not tested this recipe in the oven, just on the stove and in a slow cooker.


Boeuf bourguignon is a classic recipe, and the one presented here is Julia Child's version. We recommend that the wine you will use for this stew be one that is among your preferences, not a special one for cooking.

Cut the bacon into cubes and fry in a non-stick pan. After it is fried, take it out on a plate and brown the beef cubes on one side and the other in the drained fat.

After the meat is browned, add the onion and carrot cut into squares and brown a little.

Put the freshly roasted vegetables, bacon and meat in a pot, over which a fine layer of flour is sifted. Put it in the preheated oven at 180 degrees Celsius for 5 minutes, during which time a crust forms on top of the meat. Remove from the oven, mix well, and leave in the oven for another 4 minutes.

Pour the wine, soup, tomato paste, thyme and bay leaf on top, and leave it on the stove in a pot covered with a lid, until it starts to boil, at which point it is put in the oven, where it is left for 3 to 4 hours. , until the meat is tender.

The mushrooms together with the salads are washed and cut into smaller pieces, fry in a little butter and add next to the meat when ready.


Burgundy beef

There are some dishes synonymous with France and the simple use of their translated name would make it difficult for us. When you say cock in wine, for example, nothing makes you think of any delicacy, but when you tell him Rooster with wine (also a recipe from Burgundy), you already feel that you are dealing with something special! So it is with the story of the burgundy beef stew. See? Nothing would tempt you to try it, because we Romanians also have our beef stew! Yes, but we don't really cook it with wine.

In fact, it is difficult to not we think of the beef recipe prepared as in Burgundy, when we talk about traditional French cuisine. In fact, in 2017, the French chose this recipe as the most representative for local cuisine.

The history of this dish is closely linked to one of the most famous wine-growing areas in France: Burgundy, and the dense red wine is the component that gives the local taste to this stew. In addition to wine, agriculture and cattle breeding are very well developed areas in the area, as a result the combination is more than natural. Basically, here come some exceptional pinot noir and the famous Charolais beef.

Although, in the past, food was a holiday choice in the villages of northern France, it has now become traditional at Sunday meals, being synonymous with the idea of ​​family, good cheer and gastronomy.

Burgundy beef it is, in essence, a stew made of beef cooked in wine, and the locals have never named it after what we call it now. For them, it was an ordinary beef stew & # 8211 beef stew. Only much later, when both the taste of the meat specific to the place, but especially of the wine, took his fame beyond the borders, to highlight the riches of his region of origin, the name "boeuf bourguignon" began to be used.

In short, the famous dish is based on pieces of beef, with onions, garlic, bacon and herbs, cooked in burgundy red wine. The sauce is then thickened with flour. First and foremost, the meat is left to marinate for a few hours, but better overnight. Then, everything is cooked over low heat (70 ° C) and for a long time (a few hours), to allow the meat collagen, with a firm texture, to turn into gelatin, with a soft texture.

For meat, long and fragile muscle is recommended, located in the back of the hind leg or also in the thigh, but the gelatinous area from the wrist, meat on the forelegs or on the shoulder or around the ribs, known for their marbled flesh or even neck, soft and tasty. The quality of the stew depends mainly on the meat chosen!

Very important for burgundy beef stew is marinating for a few hours in red wine with vegetables (carrots, onions, garlic), herbs (thyme, bay leaves), spices (cloves, peppercorns). The marinade helps to weaken the meat and flavor it.

Traditionally, beef stew is accompanied by garlic toast, but can also have a garnish of potatoes, carrots, green beans, pasta or a garnish of burgundy, consisting of mushrooms, bacon and caramelized onions. And, what can go better next Burgundian beef than a Burgundy wine? As I said above, the specific place is pinot noir. The best wines come from the Côte d & # 8217Or region, but also the Beaujolais, Chablis, Côte Chalonnaise and Mâcon regions are part of the Burgundy wine region. Although & # 8220Burgundia & # 8221 means red, the region produces both red and white wines. But for our beef stew, we choose red!


Beef Bourguignon

The Burgundy region of France is famous for its fine wines. Dishes & lsquo & agrave la Bourguignonne & rsquo generally include a sauce made of red wine and a garnish of small onions, mushrooms and bacon lardons.

Le Cordon Bleu Master Chefs are proud to provide you with their recipe of this classic beef stew in red wine.

Makes: 6 servings
Preparation time: 20 minutes plus 24 hours marinating
Cook: 3 hours, 15 minutes

Ingredients

  • 1.5 kg lean beef shoulder cut into 5cm cubes
  • 1 carrot, sliced
  • 1 onion, sliced
  • 1 celery stalk, sliced
  • 2 garlic cloves, crushed
  • garnished bouquet
  • peppercorns
  • 750 ml red wine
  • 50 ml oil
  • 1 tbsp tomato paste
  • 2 tbsp flour
  • 500 - 750 ml brown veal stock
  • 1 tsp salt
  • garnished bouquet
  • & frac14 tsp pepper
  • 300 g cultivated mushrooms
  • 1 tbsp oil
  • 1 tbsp butter
  • salt and pepper

Method

The day before you want to serve your Beouf Bourguignon, place the meat in a bowl with the sliced ​​vegetables. Add the crushed garlic cloves, bouquet garni, peppercorns and red wine and marinate in the refridgerator for 24 hours.

Drain and separate the vegetables, the marinade, and the meat (set aside the bouquet garni). Pat the meat dry, then heat a little oil in a large oven proof pan or casserole dish, add the meat and fry until brown. Remove from the pan and drain the excess fat.

Add a little more oil to the same pan and brown the vegetables. Add the tomato paste, the browned meat and the flour. Mix well and place the pan in the oven for a few minutes to cook out the flour.

Bring the marinade liquid to the boil and skim the top. Strain the liquid over the meat and mix well. Add the brown veal stock, the bouquet garni, blanched bacon rind and season. Return to the boil then cover the pan with a lid and cook in the oven for approximately 1 & frac14 hours. Once the meat is cooked, remove from the sauce and keep warm.

Strain the sauce and reduce to the desired consistency. Place the meat back into the sauce and stir to combine. Remove from the heat, set aside and keep warm.

Add the oil to a frying pan set over a medium-high heat. Cut the bacon into lardons, add to the pan and cook until lightly brown and crispy.

Add the oil and butter to a pan set over a medium heat. Saut & eacute the mushrooms, then season.

Place the onions in a saucepan add butter, pinch of sugar, salt and enough water to cover the onions. Cook over high heat to increase the speed of evaporation, allowing the sugar and butter to caramelize. Once a caramel forms, swirl the onions by shaking the pan so they evenly color.

Cut the sandwich bread slices in two diagonally then cut into heart shapes. Cook in oil and butter (or clarified butter) until lightly golden.

Decorate with flat-leaf parsley and serve in your favorite serving dish with the cro & ucirctons on the side.


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(5 points / total votes: 54)

angelique 9 years ago - 27 April 2008 14:13

Re: Boeuf Bourguignon

after I made this recipe for the first time and it was a SUCCESS I repeated it several times for. that it is worth it, it is better if it is prepared the day before

Ioana 9 years ago - April 30, 2008 13:27

Re: Boeuf Bourguignon

I have to put some pictures, it's really worth it.

Anca Elena 8 years ago - December 29, 2009 11:18

Re: Boeuf Bourguignon

this is a highly praised recipe in the julia child movie. it's really worth putting a picture but also to see the movie, maybe it inspires you. that it created some cravings for me

ildi 8 years ago - December 29, 2009 19:44

Re: Boeuf Bourguignon

you're right too, I also saw the movie this week and I kept thinking about the recipe, I searched on the net, I forgot to search here instead, but she is very happy that I found it
ioana while a demonstration with pictures?

Ioana 7 years ago - 6 January 2010 11:38

Re: Boeuf Bourguignon

Anca, I'm looking for the movie these days and now my brother tells me I already have it at home. so tonight I'll see him too. and then I make a bourguignon beef with pictures

Ioana 7 years ago - 7 January 2010 15:40

Re: Boeuf Bourguignon

ah, I saw the movie last night and I loved it. When Julia said that she likes to eat the most, Radu got up and said that she doesn't watch the movie anymore because she sees him every day in our kitchen, especially since in restaurants I behave exactly the same, in addition, I am also amused by the neighboring tables, not only in my plate
no, and now where do I find a red bowl to make beef bourguignon like in the movie?

Dumanescu Luminita 7 years ago - March 4, 2010 10:35

Re: Boeuf Bourguignon

After watching the movie (twice) I downloaded Julia Child's Book from Gigapedia. On Sunday I will cook Beouf Bourguignon according to the original recipe. I will write you what comes out (if it comes out). For those who want the book: sign up for gmail, go to gigapedia.com, sign up, then you can download as many books as you want for free.

Roxana 7 years ago - 6 March 2010 14:46

Re: Boeuf Bourguignon

Very good food, I tried it last week. I will keep it among my favorite recipes

Dumanescu Luminita 7 years ago - 10 March 2010 14:25

Re: Boeuf Bourguignon

I had promised to come back, if I could get boeuf bourguignon. I left the meat to marinate overnight. I found it delicious! I will cook this delicacy again on April 11, my husband's birthday, but then I will try Ioana's recipe!

ildi 7 years ago - 16 March 2010 11:17

Re: Boeuf Bourguignon

ioana how do you explain that I salivate
when I still cling to my current affairs, I will perform it until then I dream and look for the red pot

Ioana 7 years ago - 16 March 2010 14:27

Re: Boeuf Bourguignon

I also looked for the red pot. but we found nothing like it in our country. but it is also good in the black pot

ramisimion 7 years ago - 16 March 2010 15:50

Re: Boeuf Bourguignon

I haven't seen the movie, but I'll do my best to watch it soon. but what I see in the bowl looks great, I already crave it.

Ioana 7 years ago - March 16, 2010 16:00

Re: Boeuf Bourguignon

rami, it would be a good choice for Easter, it is better the longer it stays. like the goulash

ina 7 years ago - 16 March 2010 19:43

Re: Boeuf Bourguignon

The red pot is Le Creuset and is only found abroad. In the UK it was everywhere in stores. There are some very strong and very heavy vessels (cast iron I guess).

ramisimion 7 years ago - March 17, 2010 09:44

Re: Boeuf Bourguignon

ioana, thanks for idea. I was really thinking about the pasta menu these days.

LILIANA VARBAN 7 years ago - March 23, 2010 08:51

Re: Boeuf Bourguignon

Good all the recipes from you. I tried many of them and they are very good.
Thank you .
Liliane

Bogdan 7 years ago - July 22, 2010 19:50

Re: Boeuf Bourguignon

In the original French recipe from Burgundy, the beef with the larger cut vegetables and celery leaves is soaked in Pinot Noir wine, overnight in the refrigerator and then boiled for 2 hours. By the way, add Dijon mustard instead of flour because it is tastier and healthier.

Raluca Dumitrescu 7 years ago - July 27, 2010 23:45

Re: Boeuf Bourguignon

Ioana, I was thinking of making this recipe. Please tell me, do you think it would be better to follow Bogdan's advice, soak the meat and put mustard, or do it with flour?

Ioana 7 years ago - July 28, 2010 10:22

Re: Boeuf Bourguignon

if it is veal or pork, as I mentioned in the recipe, it is not necessary to macerate the meat. the only thing you can do (and it's not in the recipe) is to give the piece of meat with salt the day before. but if you suspect that you have old beef then it would go to soak a little with wine and a few pieces of roots.
there is not much flour in the recipe, it only powders the meat and helps to make a crispy crust on the meat, I would not eliminate it. but a little Dijon mustard (about 1 tablespoon) wouldn't hurt, especially since it's made with wine. you can at the end take a little of the stew, put a drop of mustard and see how you like the taste. and if you like, add it to the pot.

Bella 7 years ago - 5 November 2010 10:11

Re: Boeuf Bourguignon

Hi Ioana. I cooked the recipe yesterday, without leaving the meat to soak and without mustard and I want to say that it is super delicious. I kept it on low heat for almost 3 hours and the meat is very tender (and the trusted butcher does a lot) Another active recipe. Thanks. Do you finish the renovations in the house by Christmas? I wish you much luck!

Ioana 7 years ago - November 5, 2010 10:29

Re: Boeuf Bourguignon

That's exactly what I was wondering a few days ago
it seems that in a maximum of 3 weeks it should be ready. now I'm rebuilding the electrical system.

Andrei Florea 7 years ago - November 9, 2010 22:14

Re: Boeuf Bourguignon

. I admit that I am doing this kind of maneuver for the first time. it is a noble, traditional, French dish. Due to the fact that I didn't make it before, I made sure to follow the recipe exactly. As a basic material I had a venison leg. It's weird how holding a piece of muscle, a bright red, in my hand, I felt the pulse, I felt the commotion of peaceful life in its rush for survival. It cannot be described in words! Feelings of remorse and the thought that maybe your hand has no right to hold that piece of meat tempt you. Marked by all this I cooked the meat over low heat. Barely bubbling in the pot of tuci, I gave the pieces of meat time to "befriend the fire, the heat, the wine and the spices, the vegetables, the mushrooms and the thyme. Her response was extraordinary. Instead of closing in on a strong consistency." and asoosa as I thought at first, and released the flavor and opened up friendly becoming straight.hmm I can not find a term of comparison.but its consistency was almost the same as a piece of fresh bread.I live the feeling that.I came out. that I paid due respect to both the recipe and the creature, and I certainly saw my diners empty without saying "Bon apetit"!

cris 7 years ago - 22 December 2010 16:08

Re: Boeuf Bourguignon

I don't know if you're still interested in the pan, but it's also called cocotte and I've seen several models on the cooking site!
I hope you don't mind, that I don't want to advertise them, I just wanted to tell you where the red pan is

dany 6 years ago - 11 January 2011 11:08

Re: Boeuf Bourguignon

extraordinary recipe and close to the original. for a better maceration and an extraordinary flavor, it is recommended that the meat comma stay overnight in a marinade. the marinade is made as follows: , in which you put celery, carrot, onion, peppercorns, bay leaves, garlic, in which the meat is inserted (beef neck is the most indicated, but the pulp also works) to macerate. The mustard is optional, in the original recipe don't use .superb presentation, and put passion into cooking because that matters a lot

dany 6 years ago - 11 January 2011 11:18

Re: Boeuf Bourguignon

by the way, I made the recipe with game meat (deer pulp) and it came out extraordinary. with beef it is also bestial, accompanied by the same dry red wine merlot or cabernet. Many greetings from V. Dornei

Gogu 6 years ago - 15 January 2011 16:01

Re: Boeuf Bourguignon

a little weak.
the beef is left to marinate overnight together with the vegetables.
And if you put pork, don't call it "beef."
Let's not ruin an old Burgundian recipe by romanizing it.

Ioana 6 years ago - 16 January 2011 11:44

Re: Boeuf Bourguignon

why can't you replace veal (which is included in the recipe) with pork and get a good meal? in this way the recipe does not limit those with time (pork boils faster) or budget (pork is cheaper) reduced. we don't always have a budget for a good veal, which in Romania is quite expensive.

Raluca Dumitrescu 6 years ago - 14 February 2011 00:43

Re: Boeuf Bourguignon

Ioana, I just finished cooking this recipe. It smells great, but I didn't use flour at all. The sauce came out like a soup. was it supposed to come out like that?

Ioana 6 years ago - 14 February 2011 10:57

Re: Boeuf Bourguignon

it must come out like a goulash, the sauce. or like a stew. a little thick and will thicken after it cools. yes, flour also has the role of thickening the sauce and the cooking time is important, because the sauce must have time to decrease well.

alina 6 years ago - 22 April 2011 15:09

Re: Boeuf Bourguignon

rsimona 6 years ago - 30 August 2011 20:08

Re: Boeuf Bourguignon

Thanks for the network. It is excellent.

cornel 6 years ago - 6 September 2011 19:29

Re: Boeuf Bourguignon

today I cooked for my wife, in fact I wanted to surprise her I tell you it was extraordinary. It is worth trying it and others will not be sorry

turquoise 6 years ago - 12 September 2011 20:48

Re: Boeuf Bourguignon

Today I cooked your recipe. It is, indeed, very good! I improved it, putting in the first stage and a little hot pepper. It gives it a cool taste. I matched it with a red wine and it was excellent! Thank you!

stefura razvan 6 years ago - 24 September 2011 18:26

Re: Boeuf Bourguignon

I let the veal simmer for 2 hours on low heat and it stuck to the pot

Ioana 6 years ago - 24 September 2011 19:16

Re: Boeuf Bourguignon

with the lid on did you boil it? was there still liquid on the meat? if it was still liquid but it got stuck, the pot is to blame. if it was not liquid it means that it dropped much too fast, you had to take another look from time to time and drip a little soup when it drops too hard. how the liquid decreases depends on the strength of the fire, the bottom of the pot and how tight the lid is.

Alin 6 years ago - October 21, 2011 1:31 PM

Re: Boeuf Bourguignon

I did and it was extraordinarily good, instead of cognac jack daniels and a little more wine)

Moni 5 years ago - 29 May 2012 23:43

Re: Boeuf Bourguignon

Hi Ioana!
this recipe is incredibly good !! I tried it too. we couldn't stop eating !! extraordinary, thank you !!

Ioana 5 years ago - May 30, 2012 10:31

Re: Boeuf Bourguignon

nzoli 5 years ago - 17 July 2012 14:39

Re: Boeuf Bourguignon

Super delicious, good appetite to all.

claudia 5 years ago - 8 October 2012 13:12

Re: Boeuf Bourguignon

What did you use from the beef? Muscle or.

Ioana 5 years ago - 8 October 2012 13:40

Re: Boeuf Bourguignon

no, by no means muscles for stews that boil so much. it's a waste of money to use muscle and it doesn't even have an aroma strong enough for that. you can use cheap parts (pulp, neck that have little fat).

Marinescu Amalia 4 years ago - 10 February 2013 13:59

Re: Boeuf Bourguignon

can I put some diced potatoes at the end to boil, to replace the rice as a garnish? or does it not work?

Ioana 4 years ago - 10 February 2013 14:02

Re: Boeuf Bourguignon

yes it works, why not? potatoes are a good garnish, so if you boil them in the stew it's ok.

Marinescu Amalia 4 years ago - 11 February 2013 17:45

Re: Boeuf Bourguignon

I saw in the picture posted by you that the liquid covers all the ingredients, when the stew is boiled, I did the same, I didn't even put all the soup and now after a while, although it has dropped, it still seems like a lot of liquid , so it must be? I specify that I use beef and the meat is cooked and tender, I don't know how much to leave on the fire, until the sauce decreases?

Ioana 4 years ago - 12 February 2013 13:29

Re: Boeuf Bourguignon

the liquid is for a cooking time of 2 1/2 hours. in the end it must be like a stew, so low quite well

Marinescu Amalia 4 years ago - 12 February 2013 14:46

Re: Boeuf Bourguignon

ok, it turned out good, I'll send a picture, but I don't know how to upload

Ioana 4 years ago - 12 February 2013 14:47

Re: Boeuf Bourguignon

from the "Photo" menu above (black bar), after you have logged in with your facebook account, you can upload pictures

Marinescu Amalia 4 years ago - 16 February 2013 21:07

Re: Boeuf Bourguignon

Ioana, you can laugh at me, but I still can't handle the picture. I connected with my facebook account but I don't know what to do next.

Ioana 4 years ago - 17 February 2013 11:44

Re: Boeuf Bourguignon

do the following steps:
- Boeuf Bourguignon's recipe remains
- go to the Photo menu in the black bar at the top
- an area will open where it says "Did you cook Boeuf Bourguignon? Do you have the photo? Click here and you can add it on the site" -> click on this text
- a white window appears where you upload the photo and if you want you can write a comment
- press the Send button

doina 4 years ago - 22 March 2013 12:58

Re: Boeuf Bourguignon

You presented a rather complicated recipe. I have a simpler recipe, found 18 years ago in rev Advantages and it is very easy to prepare and very tasty.

Ioana 4 years ago - March 22, 2013 13:05

Re: Boeuf Bourguignon

it doesn't seem complicated to me at all, you just cook everything, cover with liquid and boil. simpler than that I don't see what can be done.

doina 4 years ago - 22 March 2013 18:54

Re: Boeuf Bourguignon

Dear Ioana
These days I will transcribe this recipe to make a little comparison between the two which are very tasty. I do not say that it is very difficult. I made it today and I used the cutlets as a garnish.

Flores 4 years ago - 30 April 2013 08:40

Re: Boeuf Bourguignon

Dear Ioana. This recipe has been in my mind for at least two years. Now that I've discovered it here, I plan to do it for Easter. The problem is that I listed it and in step 5 the gray part at the top of the page overlapped my text. The one where the first page appears, comments, favorites, this site uses cookies, etc.

In addition, when I enter from the tablet, something similar happens to me. The top (the same one that appears over the listed pages) overlaps my recipe when I scroll. Do you think that problems could be solved?

Ioana 4 years ago - April 30, 2013 10:53

Re: Boeuf Bourguignon

Flores, I changed the print.

DOBRIN 2 years ago - 22 August 2015 11:39

Re: Boeuf Bourguignon

BOEUF BOURGHUINON. FROM THE PIG))))) I honestly haven't heard. that's how we cook like we do.

Giorgiana a year ago - 24 May 2016 10:18

Re: Boeuf Bourguignon

An incredibly good recipe! I only used pork pulp (for carcotasi: yes, pork, because it is more affordable in price and method of preparation), the fat in it made up for the lack of bacon. Instead of soup and broth, tomato juice. I made a garnish of mashed potatoes with garlic, like scordolea. Delicious!


What goes in Beef Bourguignon

There are two main components to making Beef Bourguignon:

Red wine-marinated beef and

1. Red wine marinade for beef

Here & # 8217s what you need for the red wine-marinated beef:

Chuck beef - Not all beef is created equal, even when slow-cooked into fall-apart submission! Look for good quality chuck beef, ribboned with fat for the juiciest result.

Also, be sure to either buy BIG pre-cut pieces - as in 4-5 cm / 2 ”cubes - or a single piece which you slice up yourself. If you purchase pre-cut pieces that are too small, they will cook faster than the time it takes for the sauce to develop enough flavor.

Pinot Noir - Beef Bourguignon is also known as Beef Burgundy, and thus the wine called for is a Pinot Noir - the most famous variety of wine produced in the Burgundy region of France.

Using a lighter style wine might sound unexpected for a hearty stew, but the more delicate flavor compared to bolder wines like Shiraz makes it ideal for using as a marinade so the red wine flavor doesn & # 8217t overwhelm the natural beef flavor.

We & # 8217re using a whole bottle here. Sorry folks, you’ll need another bottle for drinking!

Thyme and bay leaves – Classic herb aromatics

Carrot – Just your everyday standard carrots will do fine

Pearl onions – These small onions are the traditional onions used in Beef Bourguignon but are annoyingly difficult to find here in Australia. I use what’s sold as “pickling onions” which are virtually the same but slightly larger, so I peel an extra layer or two off the surface to make them pearl onion size (

Alternative: Just use slices of a normal onion. The end result tastes the same, I promise!

2. The stew

And here’s what goes into the stew:

Beef stock – The single biggest variable on which a stew hinges, differentiating a good home-cooked stew and a quality, why-does-this-restaurant-stew-taste-so-damned-good result.

Homemade beef stock trumps store-bought. But if you’re going down the store-bought path, try to opt for a good quality stock from the butcher rather than the cheap mass-produced stuff. The difference I promise is remarkable.

Having said that though, I would never say that this is not worth making with basic supermarket beef stock. It is, oh-so-very worth making!

Bacon – Get slab bacon from your butcher if you can, so you can cut it yourself into big chunky lardons (batons). A proper bite of meaty bacon lardons is part of the awesomeness that is Beef Bourguignon.

If you can’t find slab bacon, try speck (which in Australia seems to usually smoked pork belly chunks). Failing that, normal bacon slices works just fine too

Mushrooms – Just your everyday normal mushrooms. Cut large ones into quarters, medium ones in half

Garlic – Flavouring (rare to see a savoury dish around here without it!)

Tomato paste – For a touch of tang, to help thicken the sauce, for flavour and for colour and

Flour – For thickening the sauce.


Bœuf bourguignon à la viande marinée

Il existe de nombreuses manières de préparer le bœuf bourguignon . Dans certaines recettes, il est nécessaire de faire mariner la viande 24 h à l’avance.

2 kg de paleron de bœuf, 200 g de carottes, 200 g de champignons de Paris, 200 g de poitrine demi-sel, 2 gousses d’ail, 2 oignons, 20 g de beurre, 1 cuillère à soupe de sucre en poudre, 1 bouquet garni, 1 l de vin rouge de Bourgogne, 10 cl d’huile d’olive, 200 g d’oignons grelots, sel et poivre.

Préparation de la marinade 24 h à l’avance :

Coupez les carottes, émincez les oignons, coupez la viande en morceaux. Mettez les carottes, les oignons et la viande dans une casserole et recouvrez de vin rouge. Laissez mariner au réfrigérateur pendant 24 h.

Cuisson du bœuf bourguignon :

Le lendemain, séparez la viande des légumes et réservez le vin recueilli. Chauffez un peu d’huile dans une cocotte allant au four, dorez les morceaux de viande, assaisonnez avec du sel, du poivre et ajoutez les légumes marinés. Laissez cuire 5 min. Ajoutez ensuite le vin rouge, l’ail et le bouquet garni. Couvrez la cocotte et enfournez-la à 200 °C pendant 3 h. Remuez de temps en temps et ajoutez un peu d’eau si le liquide de cuisson est trop concentré. Sortez la cocotte du four et réservez les morceaux de bœuf. Mixez ensuite le liquide de cuisson, les carottes et les oignons, puis tamisez. Reversez dans la cocotte avec les morceaux de viande et mettez à feu doux.

Préparation de la garniture :

Faites dorer les oignons dans une casserole avec une noisette de beurre et recouvrez d’eau. Laissez réduire à feu moyen et laissez les oignons caraméliser dans le beurre et le sucre. Coupez ensuite la poitrine demi-sel en lardons, faites-les blanchir dans de l’eau froide et faites bouillir 5 min. Faites ensuite sauter les lardons dans un peu d’huile pour qu’ils prennent un peu de couleur. Faites sauter les champignons de Paris découpés en quartiers dans un peu d’huile et assaisonnez. Ajoutez ensuite les lardons, les champignons et les oignons caramélisés dans le bœuf bourguignon. Servez chaud avec des pommes de terre.


Ana si Julia, un fel de Julie si Julia in varianta foodstory: Ziua 7 - Boeuf Bourguignon

In saptamana in care se implinesc 100 de ani de la nasterea Juliei Child, ii aducem un tribut gatind timp de 7 zile, 7 retete care ii poarta semnatura.

Dupa o saptamana lunga, am decis sa inchei proiectul cu cea mai cunoscuta reteta a Juliei Child. Dincolo de importanta care i se acorda in filmul Julie si Julia, tocana aceasta a fost primul lucru gatit de Julia Child in propria emisiune de televiziune, The French Chef.

Fiind vorba de ultima zi a proiectului, voi vorbi ceva mai putin despre reteta (am sa o las chiar la Julia Child sa va arate cum se gateste) si un pic mai mult despre rezultatul acestei saptamani. Nu voi vorbi despre cate kilograme de mancare am gatit sau despre cum a variat numarul meu de kilograme. Nu am sa vorbesc nici despre orele petrecute in bucatarie. O sa va povestesc despre lucrurile pe care le-am castigat in aceasta saptamana, lucruri care ma fac daca nu un om mai bun, atunci cu siguranta o bucatareasa mai buna :)
1. Ii respect enorm pe cei/cele care sunt nevoiti sa gatesca in fiecare zi si sa o faca pastrandu-si zambetul pe buze mama, apreciez acum si mai tare serile in care veneai acasa dupa o zi intreaga de munca si, cat ai zice peste, nascoceai cea mai buna mancare pentru cativa oameni si . un caine

2. Lasam prea usor retetele vechi sa dispara e adevarat ca multe dintre ele nu mai pot fi reproduse 100% (au mai disparut niste ingrediente, gusturile noastre s-au schimbat) dar, cu un pic de imaginatie, pot fi adaptate extrem de usor gusturilor moderne

3. Redu cantitatile am inceput sa invat sa gatesc pentru 2 persoane (pana cum imi reusea faza asta doar la micul dejun, cartofi prajiti si salata)

4. am aflat ca mi-ar prinde bine niste rezerve de supa de pui/vita in congelator

5. Am invatat sa nu imi mai fie frica de prea multa ceapa in mancare pot acum sa am incredere in reteta iar daca acolo spune ca am nevoie de 2 cepe, pai atunci inseamna ca trebuie sa pun 2 si nu una

6. As avea nevoie de o masina de spalat vase cand gateam cam de doua ori pe saptamana (micul dejun nu se pune), nu ma deranja atat de tare maldarul de vase murdare sa il vad insa in fiecare zi .

Revenind la gateala, decizia de a incheia cu reteta asta a fost geniala. E adevarat ca dureaza cateva ore pana este gata dar si cand e gata . este cu siguranta cel mai bun lucru pe care l-am mancat in aceasta saptamana si unul dintre cele mai bune pe care le-am mancat vreodata. Daca vreti sa o incercati, aveti nevoie de (mai jos sunt ingredientele pentru 6 persoane):

  • 150 gr bacon
  • olive oil
  • 1,3 kg carne de vita taiata cubulete
  • 1 ceapa taiata marunt
  • salt and pepper
  • 2 tablespoons flour
  • 3 pahare vin rosu
  • 3 pahare supa de vita
  • 1 tablespoon tomato paste
  • 2 cloves of garlic
  • ½ lingurita de cimbru
  • 1 frunza de dafin
  • 1 morcov feliat
  • 18-24 cepe mici, albe
  • 3 ½ linguri de unt
  • 1 buchet aromat (4 fire patrunjel, o jumatate de frunza de dafin, ¼ lingurita cimbru)
  • 500 gr ciuperci taiate in sferturi

Dupa ce ati facut rost de toate cele de mai sus, inarmati-va cu multa rabdare, chef de gatit si muzica buna in bucatarie. Pentru prima data in acest proiect as vrea sa nu va spun eu cum se obtine tocana magica ci sa o las pe insasi Julia Child sa o faca.

Am gasit pe youtube acest clip care prezinta, in intregime, reteta de boeuf bourguignon prezentata la prima editie a emisiunii The French Chef.

Gateste si tu ceva inspirat de Julia Child si poti castiga unul dintre cele doua pachete &ldquoMastering the Art of French Cooking&rdquo, oferite de Books Express. Vezi aici cum poti participa la concurs.

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Video: Binging with Babish: Boeuf Bourguignon from Julie u0026 Julia


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