Ingredient Secret Boeuf Bourguignon

Heat olive oil in the pot and saute the meat from all sides. Ingredients cup vegetable oil 5 eaches onions sliced 2 pounds lean beef cut into 1 inch cubes 1 tablespoons all purpose flour teaspoon dried marjoram teaspoon dried thyme 1 pinch freshly ground black pepper to taste 1 cup dry red wine cup beef broth 1 8 ounce package sliced fresh. The secret to meltingly tender beef is all in the right cut.

Olivia Luz

Cut into bite sized pieces carrots and finely chop the onion. Bourguignon means as prepared in burgundy a district synonymous with pinot noir wine. So it makes sense to use a burgundy or new world pinot noir both for braising and serving. Turn on the oven to 180oc. I use the classic boeuf bourguignon combination of lardons mushrooms and pearl onions plus carrot for color and flavor.

Like any respectable french classic worth its salt boeuf bourguignon benefits from a bouquet garni of bay thyme and parsley and a little garlic. Pinot noir 2 cups quality beef broth 1 tablespoon tomato paste 1 tablespoon ground dried. A well marbled cross rib pot roast. Ingredients 6 ounces bacon diced 3 pounds beef chuck or eye of round cut into 1 inch or larger cubes 1 large yellow onion chopped 2 cloves garlic minced 3 cups burgundy or other dry red wine e g. See page 2 for photographed step by step instructions.

In france the lardons are made from salted pork but in the states bacon is more common. Gather all the ingredients in front of you. I happen to love the smoky flavor of bacon in this stew though it s important to keep it from overpowering everything else. In france the lardons are made from salted pork but in the states bacon is more common. Like any respectable french classic worth its salt boeuf bourguignon benefits from a bouquet garni of bay thyme and parsley and a little garlic.

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I happen to love the smoky flavor of bacon in this stew though it s important to keep it from overpowering everything else. Cut into bite sized pieces carrots and finely chop the onion.