Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, boeuf bourguignon. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Boeuf Bourguignon is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Boeuf Bourguignon is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have boeuf bourguignon using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Boeuf Bourguignon:

1. Take 1 tbsp plain flour
2. Take Salt
3. Make ready Ground black pepper
4. Prepare 1.5 kg braising steak, diced but in largish “mouth-sized” pieces
5. Prepare 2 tbsp rapeseed oil (cold-pressed recommended)
6. Get 75 ml cognac
7. Prepare 1 bottle red burgundy wine
8. Make ready 280 g pancetta (I prefer unsmoked most people would use smoked)
9. Prepare 1 onion, chopped
10. Make ready 2-4 cloves garlic (according to liking), sliced
11. Make ready 400 ml beef stock (I used a Knorr deep beef stock pot)
12. Take 2 bay leaves
13. Take 2-5 sprigs (according to liking) fresh thyme
14. Make ready 40 g butter
15. Take 12-18 shallots, peeled
16. Take 250 g chestnut mushrooms, halved or quartered if big (many recipes use button mushrooms)
17. Prepare 3 carrots, sliced

Steps to make Boeuf Bourguignon:

1. Pre-heat oven to Gas Mark 3 or electric equivalent (Circotherm 150C).
2. Season the flour and lightly dust the meat.
3. Bring 1 tbsp oil to a high heat in an ovenproof casserole and quickly brown the outside of the meat. Do this in batches and set aside for Step 6.
4. Meanwhile, heat a large pan and pour in the cognac. When that’s heated add the wine but not in one splurge! Bring to a boil then lower to a fast simmer and reduce to halve the volume.
5. If necessary add oil to the casserole and fry the pancetta on medium-high heat for 3 or so minutes or until browned, stirring occasionally. Add to the set-aside meat.
6. Fry the onion for 3 minutes, stirring only to avoid sticking. Then add the garlic and fry for a further 2-3 minutes, stirring occasionally. Add the meat and pancetta back to the casserole and stir well.
7. Add the cognac/wine reduction, beef stock, bay leaves and thyme, stir gently but thoroughly, cover and cook in the pre-heated oven for 3 hours.
8. About 15 minutes before the time is up, heat the remaining oil and the butter in a clean frying pan and fry the shallots for 4-6 minutes or until lightly browned. Add in the mushrooms and more butter if needed. Cook until they too are browned, stirring gently to avoid any burning.
9. Remove the casserole from oven, add the shallots and mushrooms plus the carrots and stir thoroughly. Return to oven for 45-50 minutes. Remove the bay leaves and thyme stalks, allow the casserole to cool and put in the fridge overnight.
10. Reheat thoroughly and serve with chosen accompaniments.

So that is going to wrap it up for this exceptional food boeuf bourguignon recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!