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Before you jump to Beef Stew (Boeuf Bourguignon) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are not able to change things for the better without everyone’s active involvement. These changes need to start occurring, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your kitchen area more green.
Changing light bulbs is actually as good a spot get started on as any. Obviously you shouldn’t confine this to only the kitchen. The typical light bulbs are the incandescent variety, which should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more initially, these types of bulbs last as long as ten of the standard type as well as using a lot less energy. Changing the light bulbs would certainly keep a great deal of bulbs out of the landfills, and that’s good. It goes further than just replacing the lights, though; turning off lights that aren’t needed is actually another good thing to do. The kitchen lights in particular will often be left on the entire day, just because the family tends to spend a lot of time there. Certainly this also happens in other rooms, not simply the kitchen. Try keeping the lights off until you absolutely need them, and discover just how much electricity you can save.
From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. It’s related to being practical, more often than not.
We hope you got benefit from reading it, now let’s go back to beef stew (boeuf bourguignon) recipe. You can have beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Beef Stew (Boeuf Bourguignon):
- Use 12 slices hickory smoked bacon, chopped
- Use 3 lbs chuck beef cup into 1" cubes
- You need 1 lb carrots cubed
- Take 2 yellow onions chopped
- Provide 5 cloves garlic, chopped
- You need 2 cups red wine
- You need 3 cups beef stock
- Get 2 tbsp tomato paste
- You need 1 tbsp thyme
- You need 4 tbsp butter
- Prepare 3 tbsp flour
- Take 1 lb pearl onions whole
- Provide 1 lb mushrooms sliced thickly
- Provide 3 bay leaves
- You need salt
- You need pepper
- You need parsley for garnish
Steps to make Beef Stew (Boeuf Bourguignon):
- Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
- Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
- If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned.
- Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
- Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft.
- Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste.
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