Beef Bourguignon

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Téndér fall apart chunks of bééf simméréd in a rich réd winé gravy makés julia child’s bééf bourguignon an incrédiblé family dinnér

Beef Bourguignon


Prép Timé
15 mins

Cook Timé
3 hrs

Total Timé
3 hrs 15 mins


Coursé: 
Dinnér

Cuisiné: 
Frénch

Sérvings: 
6 - 8 péoplé

Caloriés: 
673 kcal

Ingrédiénts
  • 1 tabléspoons éxtra-virgin olivé oil
  • 6 ouncés (170g) bacon, roughly choppéd
  • 3 pounds (1 1/2 kg) bééf briskét, trimméd of fat (chuck stéak or stéwing bééf) cut into 2-inch chunks
  • 1 largé carrot slicéd 1/2-inch thick
  • 1 largé whité onion, dicéd
  • 6 clovés garlic, mincéd (dividéd)
  • 1 pinch coarsé salt and fréshly ground péppér
  • 2 tabléspoons flour
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  • See complete recipe Below!

Instructions

  • TRADITIONAL OVÉN MÉTHOD: Préhéat ovén to 350°F | 175°C.
  • Héat thé oil in a largé dutch ovén or héavy baséd pot. Sauté thé bacon ovér médium héat for about 3 minutés, until crisp and brownéd. Transfér with a slottéd spoon to a largé dish and sét asidé.
  • Pat dry bééf with papér towél; séar in batchés in thé hot oil/bacon fat until brownéd on all sidés. Rémové to thé dish with thé bacon.
  • In thé rémaining oil/bacon fat, sauté thé carrots and dicéd onions until softénéd, (about 3 minutés), thén add 4 clovés mincéd garlic and cook for 1 minuté. Drain éxcéss fat (léavé about 1 tabléspoon in thé pan) and réturn thé bacon and bééf back into thé pot; séason with 1/2 téaspoon coarsé salt and 1/4 téaspoon ground péppér. Sprinklé with flour, toss wéll and cook for 4-5 minutés to brown.
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Visit This Link Below to read Complete ingredients +instruction+Video


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