Stir in the tomato paste and garlic and cook for minutes more. Return the meat to the pan, and add the wine and bouquet garni. Bring to simmer. Transfer to the oven and bake, covered, for 2 hours. Add the mushrooms, onions and carrots to the pan. Stir gently before baking, covered, for minutes more until the beef is very tender. Season to taste. Shopping list. For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper.
Dredge the beef in the seasoned flour and set aside. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for minutes, or until golden-brown. Add the beef and fry for a further minutes, or until browned on each side. Add the shallots and garlic and fry for minutes, or until just softened.
Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up and then die down. Caution: keep your face and hair away from the flames.
Do not leave unattended. Add the red wine and beef stock and bring to a simmer. All 3 of these are ridiculously easy and great to have on hand. This recipe is a classic and it's easier than you think. Try this Beef Bourguignon recipe and it will one you come back to again and again! On the stove, place bacon with 1 tablespoon olive oil in a fireproof casserole 3 or 4 inches deep or a medium soup pot over medium heat.
Sautee until slightly brown. Remove bacon and set aside. Heat fat and oil until almost smoking. Cut beef into 2 inch hunks and dry with a paper towel. Season with salt. Place a few pieces in the hot oil and brown them on all sides.
Keep them about inches apart so they don't steam. Remove the beef and add it to the bacon. Return the beef and the bacon back to the pot with the vegetables. Lower the heat to medium low and sprinkle with 1 teaspoon salt , pepper , and flour. Stir to combine and cover for 5 minutes. Stir again and recover for another 5 minutes. This browns the flour and gets rid of any raw flour taste.
Pour in the wine and enough of the beef stock to just cover the meat. Add tomato paste, garlic, and herbs. Stir everything to together and bring to a simmer. Cover the pot and turn the stove to low. The meat is done when it is fork tender. After the meat is done, strain the contents into a colander over a large straight sided saucepan.
Wash out the casserole pan or soup pot and return the beef to it. To skim off the extra fat, place the saucepan on the stove and simmer. As the liquid heats up the liquid fat will be pushed to the center and can easily be scooped off. If it is too thick, add more beef stock. If it is too thin, boil rapidly to reduce it until it thickens. Cover the casserole or soup pot and simmer for 3 minutes, basting the meat several times. Sprinkle with parsley right before serving.
Complete recipe up to pouring the strained sauce back over the meat in the cleaned casserole or soup pot. Let it cool and refrigerate up to 3 days. If freezing, let it cool completely and store in zip lock bags, removing as much air as possible and freeze for up to 4 months. However, if you do wish to thaw it out quicker then you can pop it into a microwave-safe container and put it into the microwave on a defrost setting for as long as it takes to thaw the mushroom bourguignon out.
We would strongly advise against refreezing mushroom bourguignon. It can lead to some major textural changes with your mushrooms, turning them somewhat mushy. Instead, freeze it in portions so you can easily defrost one portion at a time. You should notice none or very minimal changes to the recipe after thawing.
This is dependent on the recipe though and if yours uses creamy bases then you might find there is a little texture change. It should still taste great though!
0コメント