Beef Bourguignon
This is a perfect dish for a cold winters day. I looked at various recipes before cooking, all are very similar and in the end I settled on this one with some good tweets to suit my preference.
Beef Bourguignon
This is a perfect dish for a cold winters day. I looked at various recipes before cooking, all are very similar and in the end I settled on this one with some good tweets to suit my preference.
Cooking Instructions
- 1
Heat the oven to 180 c/350 f/gas mark 4.
- 2
Leave the meat at room temperature for 30 minutes prior to cooking.
- 3
In a large casserole dish, heat the oil or fat.
- 4
In small batches, brown the meat, removing from the dish as you go along.
- 5
When all the meat is browned, cook the carrots, mushrooms and onions until they are tender and have gone golden in colour. About 5-10.
- 6
Add in the garlic and cook for no more than a minute.
- 7
Add the flour, cook for approximately 2 minutes, stirring constantly.
- 8
Pour over the wine and stock.
- 9
Add the bouquet garni. See attachment for recipe.
https://cookpad.wasmer.app/us/recipes/350943-diy-spice-blends-no1
- 10
Add all the meat back to the pot, transfer dish to the preheated over and cook for about 4 1/2 hours, until the meat has become very tender.
- 11
Let it rest for 10 minutes then. Serve with rice or mash potato.
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