Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, beef bourguignon (one pot). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Beef Bourguignon (One Pot) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Beef Bourguignon (One Pot) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook beef bourguignon (one pot) using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Beef Bourguignon (One Pot):
- Take 1 kg Chuck steak, 3cm cubed
- Make ready 1 Flour to coat
- Take 1 Cooking oil
- Make ready 200 grams Bacon, chopped
- Prepare 150 grams Onion, chopped
- Prepare 3 clove garlic, minced
- Make ready 1 Leek, sliced
- Take 250 grams Small button mushrooms, quartered
- Get 3 tbsp Tomato paste
- Prepare 2 cup Red wine
- Prepare 2 cup Beef stock
- Take 2 tsp Fresh thyme, chopped
- Prepare 1 Chopped parsley to garnish
Adjust cooking times to desired preference beef tenderness. Season the beef really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium-high heat until nicely browned on all sides,.
Steps to make Beef Bourguignon (One Pot):
- Toss the beef in flour to coat.
- Heat oil in a large pot- medium heat- and brown beef in batches. Set aside.
- Fry bacon and set aside with beef.
- Add onion, leek and garlic. Cook until onion has softened.
- Return beef and bacon- along with all other ingredients (except for parsley), bring to the boil then lower heat to simmer (lid on) for one hour.
- Remove lid and simmer for a further 30 minutes. Sauce will have thickened.
- Serve with mash potato and garnish with chopped parsley. Yummy!
Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium-high heat until nicely browned on all sides,. Put the meat and bacon back into the pot with the juices. Add the bottle of wine and enough beef broth to nearly cover the meat. Place a large pan over a medium heat and add the wine, onion, garlic, bay leaf and thyme sprigs.
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