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Boeuf Bourguignon
Boeuf Bourguignon

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We hope you got insight from reading it, now let’s go back to boeuf bourguignon recipe. You can have boeuf bourguignon using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Boeuf Bourguignon:
  1. Take 1 large Tomato
  2. Get 1 large onion
  3. Provide 6 stalks parsley
  4. Prepare 6 stalks thyme
  5. Get 5 bay leaves
  6. Prepare 6 cloves
  7. Take 4 cubes beef bouillon
  8. Prepare 2 large carrots
  9. Take 14 oz beef cubes (beef tenderloin or fillet - usually 200g per persons - I usually make a little extra, since it stays good in the fridge for up to 4 days)
  10. Use 1 1/2 liter Burgundy wine
  11. You need salt
  12. Get pepper
Instructions to make Boeuf Bourguignon:
  1. Marinate beef in 750ml of wine for 24 hours / leave in fridge
  2. Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion
  3. Remove beef cubes from marinade and blot dry with paper towels.
  4. Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil)
  5. Remove beef from pot and fully coat with flour.
  6. Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper
  7. Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours)

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