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-What are we making today? -A Bœuf Bourguignon.
Your take on this stew, with marinated beef.
Between the beef Bourguinon and a Provencal stew.
Roughly dice 1kg/2lb of chuck beef.
It's a slow-cook meat.
Better make big portions for this kind of recipe, enough for 2 to 3 meals.
Add 4 carrots, thickly sliced.
Now, add 1 sliced onion.
Throw in thyme and a bay leaf.
2 or 3 cloves are enough.
A head of garlic for the flavor,
a few peppercorns...
And orange peel, being careful to only take the outer skin to avoid bitterness.
Pour a bottle of wine.
Nice.
-How long do we marinate it? -At least 12 hours, up to 24 for more flavor.
Film and put in the fridge. After 24 hours, we'll start cooking the bœuf bourguignon.
After marinating for 24 hours, sift into a large bowl.
There mustn't be any marinade left on the meat.
Drizzle a little olive oil.
When the oil is hot, add the pieces of beef.
Do not stir! You need to sear them a little.
That's the secret: the meat must be caramelized.
That's what gives the sauce all the taste.
For now, just cook the meat, the garnish is added later.
The meat has browned nicely.
Season with salt...
Add the garnish and 150g/5oz of lardons.
Let all this cook and brown,
for 5 good minutes over high heat.
And brown again.
Add some flour.
To thicken the sauce.
Let the flour cook for 2 to 3 minutes,
before pouring in the wine; almost like a roux.
That's nice! The sauce has thickened.
Pour in the wine marinade.
Boil.
Leave to steam during 4 to 5 minutes, so the acidity from the wine evaporates.
It has boiled for 5 minutes.
Cover the pot and cook on very low heat, or in the oven,
during 2h to 2h30, so the meat is tender.
It's been 2 and a half hours.
We had time to go outside and tan!
Nice job, Agnès.
It's well cooked.
The magic is in the sauce. Have a taste.
The sauce is delicious.
Thanks to the flour thickening, but also the caramelization of the meat, all that.
The sauce is full of flavor, no need to add stock or anything.
This is a healthy, affordable recipe. And it tastes amazing.
Bœuf Bourguignon: 1kg/2lb of chuck beef, 150g/5oz of smoked lardons, 4 carrots, 1 bottle of red wine, 1 onion,
some flour, 1 branch of thyme, 1 laurel leaf, 2 or 3 cloves, 1 head of garlic, orange peel, salt and pepper.
Subscribe to our channel "750 Grammes" ! Thanks to Agnès from the blog "Bikini et Gourmandise" and Mobalpa.
Subtitles: Agathe Fonvieille