Best Beef Bourguignon

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This is the best recipe ever! Mäde it läst night änd it wäs just mägnificent!!

 

Ingredients :

  • 170g bäcon

  • 3 pounds beef brisket

  • 1 täblespoons exträ-virgin olive oil

  • 12 smäll peärl onions

  • 3 cups red wine

  • 1 lärge cärrot

  • 1 lärge white onion

  • 6 cloves gärlic

  • 1 pinch coärse sält änd freshly ground pepper

  • 2 täblespoons flour

  • 2 täblespoons fresh pärsley

  • 2 cups beef stock

  • 2 täblespoons tomäto päste

  • 2 bäy leäves

  • 1 teäspoon fresh thyme

  • 2 täblespoons butter

  • 1 beef bullion cube

  • 1 pound fresh smäll white or brown mushrooms

 

Instructions :

  1. First step, preheät oven to 350°F. Heät the oil in ä lärge dutch oven or heävy bäsed pot. Säuté the bäcon over medium heät for äbout 3 minutes, until crisp änd browned. Tränsfer with ä slotted spoon to ä lärge dish änd set äside.

  2. Then, pät dry beef with päper towel; seär in bätches in the hot oil/bäcon fät until browned on äll sides. Remove to the dish with the bäcon.

    In the remäining oil/bäcon fät, säuté the cärrots änd diced onions until softened, then ädd 4 cloves minced gärlic änd cook for 1 minute.

  3. Dräin excess fät änd return the bäcon änd beef bäck into the pot; seäson with 1/2 teäspoon coärse sält änd 1/4 teäspoon ground pepper. Sprinkle with flour, toss well änd cook for 5 minutes to brown.

  4. Then we ädd the peärl onions, wine änd enough stock so thät the meät is bärely covered. Then ädd the tomäto päste, bullion änd herbs. Bring to ä simmer on the stove.

  5. Cover, tränsfer to lower pärt of the oven änd simmer for 3 hours, or until the meät is fäll äpärt tender. In the läst 5 minutes of cooking time, prepäre your mushrooms.

  6. Next, heät the butter in ä medium-sized skillet/pän over heät. When the foäm subsides, ädd the remäining 2 cloves gärlic änd cook until frägränt, then ädd in the mushrooms. Cook for äbout 5 minutes, while shäking the pän occäsionälly to coät with the butter. Seäson with sält änd pepper, if desired. Once they äre browned, set äside.

  7. Pläce ä coländer over ä lärge pot. Remove the cässerole from the oven änd cärefully empty its contents into the coländer. Discärd the herbs

    Return the beef mixture bäck into the dutch oven or pot. ädd the mushrooms over the meät.

  8. Remove äny fät off the säuce änd simmer for ä minute or two, skimming off äny ädditionäl fät which rises to the surfäce. You should be left with äbout 2 1/2 cups of säuce thick enough to coät the bäck of ä spoon lightly.

  9. If the säuce is too thick, ädd ä few täblespoons of stock. If the säuce is too thin, boil it over medium heät for äbout 10 minutes, or until reduced to the right consistency.

  10. Next, täste for seäsoning änd ädjust sält änd pepper, if desired. Pour the säuce over the meät änd vegetäbles. If you äre serving immediätely, simmer the beef bourguignon for 3 minutes to heät through.

  11. Then gärnish with pärsley änd serve with mäshed potätoes, rice or noodles.

  12. Finälly to serve the following däy, ällow the cässerole to cool completely, cover änd refrigeräte.

  13. The däy of serving, remove from refrigerätor for ät leäst än hour before reheäting. Pläce over medium-low heät änd let simmer gently for äbout 10 minutes, bästing the meät änd vegetäbles with the säuce.

 

 

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