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Boeuf Bourguignon
Boeuf Bourguignon

Before you jump to Boeuf Bourguignon recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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For the ones that are hoping to integrate healthy cooking habits into their everyday routines, there are no more resources available than ever before in order to assist you in these jobs.

There are numerous books and magazines that are full of recipes that encourage healthy cooking and eating habits. If you really love to cook, then there’s absolutely not any shortage of recipes which you could try along the way. The very good news is you could incorporate healthy cooking in your cooking routine whether you are cooking for a family .

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It is those little steps you take towards your objective of cooking healthy foods for your family that will matter a lot more than any creature leap. Before you know it you will find that you all have greater energy and a greater sense of overall health than you’d have imagined before altering your cooking habits. If that is not enough to promote you yet, you could always take a look at the justification to go shopping for new clothes once you drop a size or two.

We hope you got insight from reading it, now let’s go back to boeuf bourguignon recipe. To make boeuf bourguignon you only need 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Boeuf Bourguignon:
  1. Take 230 g sirloin steak
  2. You need 4 pieces bacon
  3. Get 3 medium carrots
  4. You need 1 large onion
  5. You need 1 small potato
  6. You need 100 g mushrooms
  7. Get 5 garlic cloves
  8. Get 1 bottle Red Burgundy wine
  9. Get 1 teaspoon tomato purée
  10. Provide 1 beef stock cube
  11. Get 2 teaspoon oil
  12. You need 2 teaspoon plain flour
  13. Take Butter
  14. Take Seasoning
  15. Prepare 3 bay leaves
  16. Get thyme
  17. Provide Black pepper
  18. Get Salt
Instructions to make Boeuf Bourguignon:
  1. Prepare the ingredients: cut the onions, carrots and mushrooms into thin pieces. Chop the garlic. Slice the bacon. Cut the steak into chunky pieces and season the beef with salt and pepper.
  2. Heat two teaspoons of oil in a frying pan. Cook the bacon with a medium high heat to bring out its oil. Put the fried bacon aside.
  3. Fry the beef with the bacon oil until it's nicely browned. Put the beef aside.
  4. Cook the onion and carrots in the same frying pan for a few minutes until the vegetables are softened with the flavour of the meat.
  5. Turn down the heat, put back the bacon and beef, add two tea spoons of plain flour and stir well.
  6. Add 250 ml of beef stock, 400 ml of Red Burgundy, one teaspoon of tomato purée. Season with 3 bay leaves, thyme and salt. Bring it to a simmer then cook for 30 minutes with the lid on.
  7. Use another pan to heat up some butter. Fry the mushrooms with the chopped garlic until its buttery browned.
  8. Add the mushrooms back to the simmering stew. Taste the gravy and adjust seasoning. Add more wine or stock to thin it out if needed. Cook for another 10 minutes and watch the gravy become rich and thicken.
  9. Boil a chopped potato and serve with the boeuf bourguignon.

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