Beef Bourguignon Recipe by Rae
Cooking Instructions 1 Heat the oven to 180 c/350 f/gas mark 4. 2 Leave the meat at room temperature for 30 minutes prior to cooking. 3 In a large casserole dish, heat the oil or fat. 4 In small batches, brown the meat, removing from the dish as you go along. 5 When all the meat is browned, cook the carrots, mushrooms and onions until they are tender and have gone golden in colour. About 5-10. 6 Add in the garlic and cook for no more than a minute. 7 Add the flour, cook for approximately 2 minutes, stirring constantly. 8 Pour over the wine and stock. 9 10 Add all the meat back to the pot, transfer dish to the preheated over and cook for about 4 1/2 hours, until the meat has become very tender. 11 Let it rest for 10 minutes then. Serve with rice or mash potato. 1 Heat the oven to 180 c/350 f/gas mark 4. 1 Heat the oven to 180 c/350 f/gas mark 4. 2 Leave the meat at room temperature for 30 minutes prior to cooking. 2 Leave the meat at room temperature for 30 minutes prior to cooking. 3 In a large casserole dish, heat the oil or fat. 3 In a large casserole dish, heat the oil or fat. 4 In small batches, brown the meat, removing from the dish as you go along. 4 In small batches, brown the meat, removing from the dish as you go along. 5 When all the meat is browned, cook the carrots, mushrooms and onions until they are tender and have gone golden in colour. About 5-10. 5 When all the meat is browned, cook the carrots, mushrooms and onions until they are tender and have gone golden in colour. About 5-10. 6 Add in the garlic and cook for no more than a minute. 6 Add in the garlic and cook for no more than a minute. 7 Add the flour, cook for approximately 2 minutes, stirring constantly. 7 Add the flour, cook for approximately 2 minutes, stirring constantly. 8 Pour over the wine and stock. 8 Pour over the wine and stock. 9 9 10 Add all the meat back to the pot, transfer dish to the preheated over and cook for about 4 1/2 hours, until the meat has become very tender. 10 Add all the meat back to the pot, transfer dish to the preheated over and cook for about 4 1/2 hours, until the meat has become very tender. 11 Let it rest for 10 minutes then. Serve with rice or mash potato. 11 Let it rest for 10 minutes then. Serve with rice or mash potato. 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 Crock pot bacon cheeseburger soup GRANNY'S Easy peach crisp Mac & Cheese Stuffed Meatloaf Scottish Mince 'n Tatties! 3 Cheese Butternut Squash Mac & Cheese Crock pot bacon cheeseburger soup GRANNY'S Easy peach crisp Mac & Cheese Stuffed Meatloaf Scottish Mince 'n Tatties! 3 Cheese Butternut Squash Mac & Cheese Pork with quince and prunes Kritsinia with tahini Great Northern Beans Crispy chicken Thighs GRANNY'S Easy peach crisp Ukrainian Red Borshch (beetroot soup) Hot Chicken Dip Krissy's stuffed chicken Lynn's Wild Fire H.O.G. Chapter Cucumber Dip Mango Yango Burger Pork with quince and prunes Kritsinia with tahini Great Northern Beans Crispy chicken Thighs GRANNY'S Easy peach crisp Ukrainian Red Borshch (beetroot soup) Hot Chicken Dip Krissy's stuffed chicken Lynn's Wild Fire H.O.G. Chapter Cucumber Dip Mango Yango Burger