Recipe of Award-winning Boeuf Bourguignon

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Boeuf Bourguignon.

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, boeuf bourguignon. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Boeuf Bourguignon is one of the most well liked of current trending foods on earth. It's simple, it's fast, it tastes delicious. It's enjoyed by millions every day. Boeuf Bourguignon is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have boeuf bourguignon using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Boeuf Bourguignon:

1. {Prepare of sirloin steak.
2. {Make ready of bacon.
3. {Take of medium carrots.
4. {Get of large onion.
5. {Prepare of small potato.
6. {Get of mushrooms.
7. {Prepare of garlic cloves.
8. {Prepare of Red Burgundy wine.
9. {Take of tomato purée.
10. {Make ready of beef stock cube.
11. {Make ready of oil.
12. {Get of plain flour.
13. {Take of Butter.
14. {Prepare of Seasoning.
15. {Take of bay leaves.
16. {Get of thyme.
17. {Get of Black pepper.
18. {Make ready of Salt.

Steps to make Boeuf Bourguignon:

1. Prepare the ingredients: cut the onions, carrots and mushrooms into thin pieces. Chop the garlic. Slice the bacon. Cut the steak into chunky pieces and season the beef with salt and pepper..
2. Heat two teaspoons of oil in a frying pan. Cook the bacon with a medium high heat to bring out its oil. Put the fried bacon aside..
3. Fry the beef with the bacon oil until it's nicely browned. Put the beef aside..
4. Cook the onion and carrots in the same frying pan for a few minutes until the vegetables are softened with the flavour of the meat..
5. Turn down the heat, put back the bacon and beef, add two tea spoons of plain flour and stir well..
6. Add 250 ml of beef stock, 400 ml of Red Burgundy, one teaspoon of tomato purée. Season with 3 bay leaves, thyme and salt. Bring it to a simmer then cook for 30 minutes with the lid on..
7. Use another pan to heat up some butter. Fry the mushrooms with the chopped garlic until its buttery browned..
8. Add the mushrooms back to the simmering stew. Taste the gravy and adjust seasoning. Add more wine or stock to thin it out if needed. Cook for another 10 minutes and watch the gravy become rich and thickened..
9. Boil a chopped potato and serve with the boeuf bourguignon..

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