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Beef Bourguignon (Beef Burgundy)

勃艮第红酒炖牛肉 · 时间未标注 · 5 · 来源 www.recipetineats.com

份量人份 · ×1.00

备料 · Mise en place

按 4 人份缩放。勾选表示已备好。

800 gb chuck beefcut in 4-5 cm / 2” cubes (Note 1); 1.6 l
2 large carrots(~300g/10oz), cut on an angle into 4-5 cm / 2” pieces
16 pearl onions or small（round pickling onions）(Note 2)
1 bay leaffresh (sub: dried)
3 sprig thyme
750 ml pinot noir or other red wine(Note 3); 25 oz
3 tbsp oilolive, canola or vegetable
0.75 tsp salt
0.5 tsp pepper
200 g mushroomshalved (quarters if large); 7 oz
150 g bacon piececut into 1cm / 1/2” thick batons (Note 4); 5 oz
50 g /3 tbsp unsalted butter
3 garlic clovesminced
2 tbsp tomato paste
6 tbsp flourplain/all purpose
3 cup beef stocklow sodium
0.25 tsp salt
2 tbsp chopped parsleyfor garnish

份量缩放只改数量，不改烹饪时间；时间请按状态判断。

步骤进度0%

01

Marinate beef: Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).

02

Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.

03

Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.

04

Preheat oven to 180°C / 350°F (160°C fan).

05

Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.

06

Season beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper.

07

Brown beef: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over high heat. Add 1/3 beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.

08

Fry bacon: Add bacon and cook for 3 minutes until golden. Add to bowl with beef.

09

Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a new bowl.

10

Sauté onion: Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches. Add to bowl with mushrooms.

11

Sauté carrot: Add butter into pot. Once melted, add carrot and cook for 3 - 4 minutes until there are golden patches. Add garlic and cook for a further 1 minute.

12

Tomato paste: Add tomato paste and cook for 2 minutes.

13

Flour: Add flour and cook for 2 minutes.

14

Add wine and stock: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add wine and mix until flour mixture is dissolved and mostly lump-free (Note 6).

15

Add beef into pot: Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.

16

Oven 1 hour: Bring to a simmer, then cover and transfer to oven for 1 hour. (Note 7)

17

Mushrooms and onion: Remove from oven, stir in mushrooms and onion.

18

Oven 1½ hours: Cover with lid and return to oven for 1½ hours, or until beef is "fall-apart tender".

19

Adjust salt: Remove from oven, taste sauce and add salt if needed. (Note 8 - important!)

20

Leave overnight (recommended): If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove.

21

Serve over mashed potato – Essential for mopping up every drop of that amazing sauce!

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来源： https://www.recipetineats.com/beef-bourguignon-beef-burgundy/ · 许可状态：unknown · 提取时间：rec_c72d597383e7

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