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

Boeuf Bourguignon is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Boeuf Bourguignon is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have boeuf bourguignon using 17 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Boeuf Bourguignon:

1. Get 1 tbsp plain flour
2. Prepare Salt
3. Take Ground black pepper
4. Get 1.5 kg braising steak, diced but in largish “mouth-sized” pieces
5. Prepare 2 tbsp rapeseed oil (cold-pressed recommended)
6. Prepare 75 ml cognac
7. Take 1 bottle red burgundy wine
8. Take 280 g pancetta (I prefer unsmoked most people would use smoked)
9. Take 1 onion, chopped
10. Prepare 2-4 cloves garlic (according to liking), sliced
11. Take 400 ml beef stock (I used a Knorr deep beef stock pot)
12. Get 2 bay leaves
13. Make ready 2-5 sprigs (according to liking) fresh thyme
14. Take 40 g butter
15. Prepare 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’s going to wrap it up with this special food boeuf bourguignon recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!