Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, boeuf bourguignon. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Heat the olive oil in a large Dutch oven. Heat oil in a large, heavy skillet over medium heat. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil.

Boeuf Bourguignon is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Boeuf Bourguignon is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have boeuf bourguignon using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Boeuf Bourguignon:

1. Make ready 2-3 oz bacon, streaky or back
2. Take 400 gms Diced Beef
3. Get 1 tblsp plain flour
4. Get 1-2 tbsp veg oil
5. Get 1 tbsp butter
6. Take 4 banana shallots
7. Get 2 cloves garlic
8. Make ready 100 gms sliced mushrooms
9. Take 300 ml beef stock (I use 2 stock cubes)
10. Take 1 bay leaf
11. Prepare Bouquet of Garni
12. Make ready Salt & fresh ground black pepper

Boeuf Bourguignon a La Julia Child. This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make – even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. The big difference between beef stew, and French boeuf bourguignon, is the presence of red wine.

Steps to make Boeuf Bourguignon:

1. #MyCookbook
2. Preheat oven 150° fan. Add chopped bacon to flameproof casserole. Cook, stirring occasionally til crisp and golden brown.
3. Cut meat into cubes. In a plastic bag season flour, then add meat and shake til meat coated in flour. Remove bacon from casserole. Add oil to casserole, heat and then add meat. Cook quickly stir to brown all sides. If you only have small casserole do this in batches. Remove from casserole and add to bacon.
4. Add butter to casserole. Peel shallots and cut in half. Add to casserole. Grate in the garlic. Don't let the garlic burn. Slice mushrooms and add to casserole in about 5 mins. Cook for another 5mins. Return meat and bacon to casserole. Add stock.
5. Bring to boil, add Bouquet of Garni and bay leaf. I always stir here to get the little pieces, that were stuck to the bottom, loose for their flavour. Cover and put in oven for 1 1/2 hours.
6. Serve with Rice or mash, both lush.

Use Simple Beef Stock, the recipe for which is posted on this site. The big difference between beef stew, and French boeuf bourguignon, is the presence of red wine. Traditional American beef stews are lubricated with water and onions; later versions, with beef broth or tomato sauce. Stews with wine must be cooked slowly. Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner.

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