Beef Bourguignon youtu.be 105 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Cut onions, celery and carrots (50% onion, 25% celery, 25% carrots). 2. Mash a whole garlic clove. 3. In a large pot with a tad bit of olive oil, caramelize the vegetables. 4. Add Côtes du Rhône wine (or Burgundy) to deglaze the vegetables. 5. Add beef stock, fresh thyme and bay leaves; let it reduce. 6. In a large saucepan, add chopped bacon and render the bacon fat. 7. Once bacon is cooked, set aside but do not throw away; it will be used later. 8. Season lean beef stew with salt and pepper. 9. Sear the beef on all sides in the rendered bacon fat. 10. Add the seared beef to the wine and beef stock mixture. 11. Put the mixture in the oven at 375° for about an hour and a half. 12. After 45 minutes, peel Cipollini onions (or pearl onions), baby carrots, and prepare the mushroom blend and fingerling potatoes. 13. Roast all vegetables in four separate pans with olive oil; season with salt and pepper. 14. Combine all roasted vegetables in one pan and add the bacon lardons. 15. Strain the beef bourguignon into a new pot. 16. Put the beef back into the pot after straining. 17. Add all vegetables to the pot; cook for 10–15 minutes. 18. Adjust seasoning with salt and pepper and serve with a French baguette. 1. Cut onions, celery and carrots (50% onion, 25% celery, 25% carrots). 2. Mash a whole garlic clove. 3. In a large pot with a tad bit of olive oil, caramelize the vegetables. 4. Add Côtes du Rhône wine (or Burgundy) to deglaze the vegetables. 5. Add beef stock, fresh thyme and bay leaves; let it reduce. 6. In a large saucepan, add chopped bacon and render the bacon fat. 7. Once bacon is cooked, set aside but do not throw away; it will be used later. 8. Season lean beef stew with salt and pepper. 9. Sear the beef on all sides in the rendered bacon fat. 10. Add the seared beef to the wine and beef stock mixture. 11. Put the mixture in the oven at 375° for about an hour and a half. 12. After 45 minutes, peel Cipollini onions (or pearl onions), baby carrots, and prepare the mushroom blend and fingerling potatoes. 13. Roast all vegetables in four separate pans with olive oil; season with salt and pepper. 14. Combine all roasted vegetables in one pan and add the bacon lardons. 15. Strain the beef bourguignon into a new pot. 16. Put the beef back into the pot after straining. 17. Add all vegetables to the pot; cook for 10–15 minutes. 18. Adjust seasoning with salt and pepper and serve with a French baguette. Add Direction Ingredients 50 percent onions 25 percent celery 25 percent carrots 1 garlic clove olive oil 1 bottle Côtes du Rhône wine 1 bottle Burgundy wine 1 box beef stock 1 sprig fresh thyme 1 sprig bay leaves chopped bacon lean beef stew salt pepper Cipollini onions pearl onions baby carrots mushroom blend fingerling potatoes 1 French baguette - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment large pot knife cutting board saucepan four separate pans Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
