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Before you jump to Beef Stew (Boeuf Bourguignon) recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Almost every single “get healthy” and “weight loss” posting you study will tell you to skip the drive through and make all of your meals yourself. This is certainly excellent advice. But occasionally the last thing you wish to do is put together a whole dinner for yourself and your family. Sometimes just about all you want is to go to the drive through and get home quickly. There is zero reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is possible because an abundance of the popular fast food places are trying to make their menus healthy now. Here’s how you’ll be able to eat healthfully when you’re at a fast food spot.
Choose water, juice or milk as a drink. When you sip a big soft drink you are adding a whole bunch of empty calories to your day. Usually a single helping of soft drinks is merely eight ounces big. That portion may contain numerous spoonfuls of sugar as well as at least a hundred calories. Most fast food soda sizes start out at twenty ounces. It is frequently no less than 30 ounces. Choosing a soft drink as your beverage raises your calorie absorption by thousands and adds way too much sugar to your diet. It is much healthier to select milk, juice and also normal water.
Logic says that one the easiest way to stay healthy and balanced is to sidestep the drive through and never eat fast food. While, in most cases, this is a good strategy, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let another person create your dinner. When you choose wholesome menu items, you do not have to feel guilty about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to beef stew (boeuf bourguignon) recipe. To cook beef stew (boeuf bourguignon) you only need 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Beef Stew (Boeuf Bourguignon):
- Get 12 slices hickory smoked bacon, chopped
- Use 3 lbs chuck beef cup into 1" cubes
- Get 1 lb carrots cubed
- Take 2 yellow onions chopped
- Take 5 cloves garlic, chopped
- Provide 2 cups red wine
- You need 3 cups beef stock
- Use 2 tbsp tomato paste
- You need 1 tbsp thyme
- Take 4 tbsp butter
- Provide 3 tbsp flour
- Use 1 lb pearl onions whole
- Take 1 lb mushrooms sliced thickly
- You need 3 bay leaves
- Take salt
- Use pepper
- Prepare parsley for garnish
Steps to make Beef Stew (Boeuf Bourguignon):
- Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
- Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
- If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned.
- Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
- Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft.
- Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste.
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