BOEUF BOURGUIGNON
Provided by Food Network
Categories main-dish
Time 3h9m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Combine the meat and the red wine. Cover and refrigerate overnight. The next morning, remove the meat from the red wine and pat dry. Reserve wine. Toss meat in the flour, shaking off any excess. In a large casserole over high heat, add the bacon and render. Add the butter to the bacon fat and melt. Add the beef and brown on all sides. Remove the meat as it browns to a plate. Add the carrots, onions, and garlic and cook until the onions are translucent, about 5 minutes. Add the beef back to the pot with the reserved wine, veal stock, bay leaves, thyme, and parsley. Cover and cook for 2 hours over a low heat, until the meat is very tender. Add the mushrooms and cook for another 15 minutes. Season, to taste, with salt and pepper. Serve with boiled potatoes.
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Ramjan Khan
[email protected]I'm going to try this recipe, but I'm going to make a few changes.
Mary Hollis
[email protected]This recipe is too expensive. I'm going to find a cheaper one.
Ethan Wynne
[email protected]I'm allergic to beef. Is there a substitute I can use?
Akiya Teshe tube
[email protected]I'm not sure about this recipe. It seems like it has too many ingredients.
Cadan Adams
[email protected]This recipe looks delicious. I'm going to make it this weekend.
Catherine Kifulwime
[email protected]I can't wait to try this recipe!
Jereal Walker
[email protected]This dish is perfect for a special occasion.
MalTi bhAi
[email protected]I'm not a big fan of red wine, but this dish was still delicious.
Ola Adisa
[email protected]This recipe is a great way to use up leftover beef.
Patrick Anyanwu
[email protected]I would definitely make this again, but I would use less sugar next time.
Robert Horning
[email protected]The sauce was a little too sweet for my taste, but overall this was a good recipe.
Shani mental
[email protected]This was my first time making boeuf bourguignon and it was easier than I thought. The instructions were clear and easy to follow.
Malik Ghfoor Ghfoor
[email protected]I've made this recipe several times and it always turns out great. The key is to use a good quality red wine and to let the dish simmer for at least 2 hours.
Eamdul Khan
[email protected]This boeuf bourguignon recipe is a keeper! The meat was fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.