Beef bourgugnon. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Season beef with salt and pepper.

Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. You can cook Beef bourgugnon using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Beef bourgugnon

Prepare of Beef shin pre soaked in red wine for 12 hours.
Prepare of Olive oil.
You need of Onion.
You need of Carrots.
It's sticks of Celery.
It's of Leeks.
Prepare Cloves of garlic.
Prepare of Fresh thyme.
It's leaf of Bay.
It's of Seasoning.
Prepare of Brown stock to cover.
You need of Button onions cooked.
You need of Cooked bacon lardons.
Prepare of Button mushroom cooked.
You need of Parsely chopped.
You need of Potatoes.
It's of Washed picked spinach.
You need of Green beans.

A hearty and comforting meal that you will make again and again! Less of a stew and more of an event, classic beef bourguignon is beef stewed with aromatic vegetables, herbs and spices which are then strained off, reduced and finished with a butter-flour mixture to create a densely flavored, dark and silky sauce. Listen and learn how to say Beef Bourguignon correctly (Boeuf Bourguignon, French dish) with Julien, "how do you pronounce" free pronunciation audio/video tu. This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long.

Beef bourgugnon instructions

Pre heat the oven 180.
Remove the meat from the wine trim the beef shin of all fat and cut into 2.5 cm thick rondelles.
Heat a little oil in a thick bottomed pan and seal brown the skin place in a large oven proof dish.
Mean while reduce the red win by haf.
Peel and trim the vegetables as apprepriate then add them to the pan that the beef has just come out of and gently brown the edges then place this along with the garlic and herbs in the oven proof dish with the meat.
Add the reduced red wine to the casserole then pour inbenough stock to cover the meat and vegetable bring to the boil then cook in oven pre heated 180 'c for 40min after that turn the oven down to 90-95'c and cook for a further 4hrs untill tender.
Remove from the oven and allow the meat to cool in the liquor when cold remove any fat reheat gently at the same temp to serve.
Heat the garnish elements separately and sprinkle over each portion served with a mound of potatoes wilted spinach and buttered green beans finish the whole dish with chopped parsley.

Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew. For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Pat beef dry and season with salt and pepper.