Tributechef boeuf bourguignon recipe

Tributechef Boeuf Bourguignon recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Tributechef boeuf bourguignon recipe is a classic French dish that embodies the rich flavors of Burgundy. This hearty stew features tender chunks of beef, slowly braised in red wine and beef broth, along with an array of aromatic vegetables and herbs. The result is a melt-in-your-mouth dish with a deep, complex flavor profile. Perfect for special occasions or cozy family dinners, this boeuf bourguignon recipe is sure to impress.

Keywords: boeuf bourguignon, French cuisine, beef stew, red wine, comfort food.

Tributechef boeuf bourguignon recipe details

Tributechef boeuf bourguignon recipe, recipe Rating: 4.7
Number of votes:115 

Ingredients

750 g	shin of beef
100 g	smoked bacon lardons
100 g	button mushrooms
12	shallots or small white onions
4 clove(s)	garlic
500 ml	beef stock
500 ml	red wine, good full bodied quality
4 tbsp	olive oil
1 tbsp	tomato puree
50 g	plain flour
1 medium	carrot
2 sprig(s)	rosemary
2 sprig(s)	thyme
4	bay leaves
	salt and pepper
1 tbsp	corn starch

Instructions

Equipment: Large frying pan, a casserole dish with lid and a slotted spoon.

Firstly, place the olive oil in the frying pan and fry the bacon lardons until crisp and golden. Remove the lardons and put them into the casserole dish.

Meanwhile peel and finely chop the garlic. Peel the shallots leaving them whole and place them in the frying pan with the fat from the lardons. When the shallots have a little colour add the garlic and fry for a further minute. To the shallots and garlic add the mushrooms again leaving them whole and continue to fry for another minute. Using the slotted spoon place the contents of the frying pan into the casserole dish, making sure to leave the bacon fat.

Take the shin of beef and trim off the outer tough sinew that surrounds each piece. You can either at this point cut the meat into bite sized chunks or leave it whole as it tends to break down anyway with the slow cooking. In a bowl season the flour with salt and pepper. Toss the meat in the seasoned flour making sure to pat off the excess. Fry the meat in the bacon fat until it begins to brown. Place the browned meat in the casserole.

Into the hot frying pan place the tomato puree. Cook for a minute then add the beef stock. Tip the whole lot into the casserole dish and add the red wine. Stir through to amalgamate all the ingredients. Make a bouquet garni by tying all the herbs tightly around the peeled carrot and submerge in the casserole. Discard after cooking. Cover the casserole dish and place in the oven for 3 hours at 150°C.

Check during the final 30 minutes the thickness and seasoning of the sauce. If needed mix up a little corn starch and water and stir in.

Serve with creamy mash and simple buttered carrots. Beautiful!

About this recipe:
This is a fantastic flavoursome dish for dinner parties which I recently rediscovered and above all is simple.

Preparation time:
ca. 45 min
Cooking / Baking Time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a