Boeuf Bourguignon Recipe by CarmenRuf
Cooking Instructions 1 Marinate beef in 750ml of wine for 24 hours / leave in fridge 2 Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion 3 Remove beef cubes from marinade and blot dry with paper towels. 4 Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil) 5 Remove beef from pot and fully coat with flour. 6 Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper 7 Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours) 1 Marinate beef in 750ml of wine for 24 hours / leave in fridge 1 Marinate beef in 750ml of wine for 24 hours / leave in fridge 2 Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion 2 Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion 3 Remove beef cubes from marinade and blot dry with paper towels. 3 Remove beef cubes from marinade and blot dry with paper towels. 4 Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil) 4 Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil) 5 Remove beef from pot and fully coat with flour. 5 Remove beef from pot and fully coat with flour. 6 Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper 6 Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper 7 Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours) 7 Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Bacon Ranch Potato Bake Shrimp Alfredo Finnish Coffee Cake Grandma's Apple Pie StoveTop Mac and Cheese.... Chicken Bacon Ranch Potato Bake Shrimp Alfredo Finnish Coffee Cake Grandma's Apple Pie StoveTop Mac and Cheese.... Escarole and Beans Split Pea Soup (crockpot) Carmen's Butter Chicken Pork Tenderloin Slices Mike's Springtime Pasta Salad Mike's Springtime Pasta Salad Chocolate balloon bowl Fried Cabbage Chicken Adobo Potato casserole Escarole and Beans Split Pea Soup (crockpot) Carmen's Butter Chicken Pork Tenderloin Slices Mike's Springtime Pasta Salad Mike's Springtime Pasta Salad Chocolate balloon bowl Fried Cabbage Chicken Adobo Potato casserole