date: 2020-09-19T06:08:53.794Z image: https://img-global.cpcdn.com/recipes/a8c3820d8434c5fc/751x532cq70/boeuf-bourguignon-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/a8c3820d8434c5fc/751x532cq70/boeuf-bourguignon-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/a8c3820d8434c5fc/751x532cq70/boeuf-bourguignon-recipe-main-photo.jpg author: Mason Dixon ratingvalue: 4 reviewcount: 24718 recipeingredient: - "230 g sirloin steak" - "4 pieces bacon" - "3 medium carrots" - "1 large onion" - "1 small potato" - "100 g mushrooms" - "5 garlic cloves" - "1 bottle Red Burgundy wine" - "1 teaspoon tomato pure" - "1 beef stock cube" - "2 teaspoon oil" - "2 teaspoon plain flour" - " Butter" - " Seasoning" - "3 bay leaves" - " thyme" - " Black pepper" - " Salt" recipeinstructions: - "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." - "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." - "Fry the beef with the bacon oil until it's nicely browned. Put the beef aside." - "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." - "Turn down the heat, put back the bacon and beef, add two tea spoons of plain flour and stir well." - "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." - "Use another pan to heat up some butter. Fry the mushrooms with the chopped garlic until its buttery browned." - "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." - "Boil a chopped potato and serve with the boeuf bourguignon." categories: - Recipe tags: - boeuf - bourguignon katakunci: boeuf bourguignon nutrition: 292 calories recipecuisine: American preptime: "PT32M" cooktime: "PT37M" recipeyield: "4" recipecategory: Dinner ---  Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, boeuf bourguignon. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious. Boeuf Bourguignon is one of the most favored of recent trending foods in the world. It's simple, it is quick, it tastes delicious. It's appreciated by millions every day. They're nice and they look fantastic. Boeuf Bourguignon is something which I've loved my whole life. To get started with this recipe, we must prepare a few ingredients. You can cook boeuf bourguignon using 18 ingredients and 9 steps. Here is how you can achieve it. ##### The ingredients needed to make Boeuf Bourguignon: 1. Get 230 g sirloin steak 1. Prepare 4 pieces bacon 1. Make ready 3 medium carrots 1. Prepare 1 large onion 1. Prepare 1 small potato 1. Get 100 g mushrooms 1. Get 5 garlic cloves 1. Take 1 bottle Red Burgundy wine 1. Get 1 teaspoon tomato purée 1. Make ready 1 beef stock cube 1. Take 2 teaspoon oil 1. Make ready 2 teaspoon plain flour 1. Get Butter 1. Make ready Seasoning 1. Take 3 bay leaves 1. Take thyme 1. Prepare Black pepper 1. Take 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. 1. 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. 1. Fry the beef with the bacon oil until it's nicely browned. Put the beef aside. 1. 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. 1. Turn down the heat, put back the bacon and beef, add two tea spoons of plain flour and stir well. 1. 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. 1. Use another pan to heat up some butter. Fry the mushrooms with the chopped garlic until its buttery browned. 1. 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. 1. Boil a chopped potato and serve with the boeuf bourguignon. So that is going to wrap it up with this special food boeuf bourguignon recipe. Thank you very much for reading. I am confident you can make this at home. 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