Cook like the French: Beef bourguignon
#BoeufBourguignon
Hey everyone, welcome back to the kitchen!
Today I'm sharing a recipe for the famous and delicious Beef Stew.
This dish features beef, a brown sauce infused with red wine, and a Burgundy-style dressing of bacon, mushrooms, and candied pearl onions.
The recipe for the candied vegetables is here: • FLO的料理小教室》糖煮珍珠洋蔥 Glazed pearl onion
This dish uses olive-shaped potatoes and carrots.
Instructions for the olive-shaped knife technique are here: • FLO的料理小教室》橄欖型刀法 How to turn vegetables
Base:
1.2 kg of stewing beef (I used beef cheeks here)
750 ml red wine
800 ml beef stock
500 ml fresh tomato paste
20 g flour
Bourgogne topping:
300 g smoked bacon
200 g white button mushrooms
250 g candied pearl onions
Herbs:
1 onion
4 cloves garlic
3 scallions
A pinch of rosemary
A pinch of basil
4 bay leaves
A few cilantro stems
Vegetables:
800g tomatoes
800g carrots
40g butter
20g sugar
1/2 tbsp minced garlic
Other ingredients:
Salt and pepper
A little olive oil
A little water
A little chopped cilantro
----------------------------------------------- ENGLISH ------------------------------------------------------
Hi my friends! Welcome to your kitchen!
Today I’m sharing my recipe for the famous and delicious beef bourguignon.
It’s a dish made of beef in a brown sauce with red wine and a Burgundian-style garnish composed of bacon, mushrooms, and glazed pearl onions.
Here’s a video showing you how to make glazed vegetables:
• FLO的料理小教室》糖煮珍珠洋蔥 Glazed pearl onion
This dish will be served with turned potatoes and carrots.
Here’s a video explaining how to turn vegetables:
• FLO的料理小教室》橄欖型刀法 How to turn vegetables
For 4 peoples you’ll need:
For the base:
1.2kg of beef meat for stewing (here I use beef cheeks)
750ml of red wine
800ml of veal stock
500ml of tomato sauce
20g of flour
For the Bourguignon garnish:
300g of smoked bacon
200g of white mushrooms
250g of glazed pearl onions
For the aromatic garnish:
1onion
4 garlic cloves
3 leaves of leek
-Some rosemary
-Some basil
4 bay leaves
Some parsley stems
For the vegetables:
800g of potatoes
800g of carrots
40g of butter
20g of sugar
- ½ tablespoon of chopped garlic
General ingredients:
-Salt and pepper
-Some olive oil
-Some water
Some chopped parsley
------------------------------------------------- FRANÇAIS -------------------------------------------------
Salut mes amis! Bienvenue dans votre cuisine!
Aujourd'hui, je partage ma recette du fameux et délicieux bœuf bourguignon.
C'est un plat composé de viande de bœuf, dans une une sauce brune au vin rouge, et d'une garniture bourguignonne composée de lard, de champignons et d'oignons greylots glacés.
Voici la vidéo expliquant comment glacer des légumes :
• FLO的料理小教室》糖煮珍珠洋蔥 Glazed pearl onion
Ce plat sera servi avec des pommes de terre et des carottes tournées.
Voici la vidéo expliquant comment tourner les légumes :
• FLO的料理小教室》橄欖型刀法 How to turn vegetables
Pour 4 persons, vous aurez besoin:
Pour la base :
1,2 kg of vegetables and fruits
750ml de vin rouge
800ml of fondant
500ml de sauce tomate
20g de farine
Pour la garniture Bourguignon :
300 g de lard fumé
200g of champignons in Paris
250g d'oignons grelots glacés
Pour la garniture aromatique :
1 oignon
4 gousses d'ail
3 feuilles de poireau
-Un peu de romarin
-Un peu de basilic
4 feuilles de lauriers
-Quelques tiges de persil
Pour les légumes :
800g de pommes de terre
800g of carrots
40g de beurre
20g de sucre
½ cup of soup
Les ingrédients généraux :
Sel et poivre
-Un peu d'huile d'olive
Un peu d'eau
-Un peu de persil haché