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Bœuf Bourguignon Recipe


Beouf Bourguignon recipe

Tender fall-apart chunks of beef simmered in a rich red wine gravy make this Bœuf Bourguignon recipe for an incredible family dinner. Stove Top and the traditional Oven method included! Easy to make, every step is worth it.

Prep Time: 15 mins

Cook time: 2.5 - 3 hrs

Total time: 3hrs 15 mins

Course: Dinner Cuisine: French

Serves 6-8 people


Ingredients

1 tablespoon extra-virgin olive oil

3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or sirloin)

2 cups beef stock

1 large carrot cut into 1 ½-inch chunks

2 celery sticks chopped

1 large white onion, sliced

6 cloves garlic, whole (crushed)

1 tablespoon whole peppercorns

2 tablespoons garlic herb seasoning

1 pinch of coarse salt and freshly ground pepper

3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups

2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)

2 branched of fresh thyme,

2 dried bay leaves

2 pounds carrots, cut into 1 ½-inch chunks

2 pounds potatoes, cut into 1 ½-inch chunks

1 pound turnip, cut into 1 ½-inch chunks



Instructions

  1. Sprinkle the roast with 1 teaspoon salt and 1/2 teaspoon pepper and garlic herb seasoning; let it sit for at least 1 hour.

  2. Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat —place the beef in the pan and brown on all sides for about 10 minutes.

  3. First, turn the meat so that the fat side is facing up. Then, add some stock and, if you'd like, some wine. Add onions, garlic, bay leaves, and thyme, and stir. Bring the mixture to a simmer, cover it, and cook it in the oven for three hours. After three hours, add some carrots and potatoes and continue cooking until the vegetables are tender. This should take about one more hour.



Notes: Stove top Bœuf Bourguignon

Cover and bring to a boil, then reduce heat to low and simmer for 1 ½ to 2 hours, stirring occasionally, until meat is cooked/falling apart


Browning the meat makes the whole dish tastier and gives the pan juices an appetizing deep brown color. Don't be tempted to turn the meat too soon.

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