Beef Bourguignon Recipe by Keith Vigon
Cooking Instructions 170 mins 1 In a flameproof casserole dish heat the oil and add the bacon and baby onions. 2 Fry for 8 to 10 minutes until the onions are browned and the bacon fat is transparent. 3 Remove with a slotted spoon and reserve 4 To the casserole dish, add the beef and fry quickly on all sides until browned. 5 Add the sliced onion and continue cooking for another 4 to 6 minutes 6 Sprinkle the flour on top and stir well 7 Pour the wine over all, then add the bouquet garni and garlic. 8 Cover and and simmer gently for about 2 hours. 9 Stir in the reserves sautéd the onions and bacon and if necessary add a little extra wine 10 Add the mushrooms, cover and cook for a further 30 minutes. 11 Remove the bouquet garni and the garlic and garnish with chopped fresh parsley 1 In a flameproof casserole dish heat the oil and add the bacon and baby onions. 1 In a flameproof casserole dish heat the oil and add the bacon and baby onions. 2 Fry for 8 to 10 minutes until the onions are browned and the bacon fat is transparent. 2 Fry for 8 to 10 minutes until the onions are browned and the bacon fat is transparent. 3 Remove with a slotted spoon and reserve 3 Remove with a slotted spoon and reserve 4 To the casserole dish, add the beef and fry quickly on all sides until browned. 4 To the casserole dish, add the beef and fry quickly on all sides until browned. 5 Add the sliced onion and continue cooking for another 4 to 6 minutes 5 Add the sliced onion and continue cooking for another 4 to 6 minutes 6 Sprinkle the flour on top and stir well 6 Sprinkle the flour on top and stir well 7 Pour the wine over all, then add the bouquet garni and garlic. 7 Pour the wine over all, then add the bouquet garni and garlic. 8 Cover and and simmer gently for about 2 hours. 8 Cover and and simmer gently for about 2 hours. 9 Stir in the reserves sautéd the onions and bacon and if necessary add a little extra wine 9 Stir in the reserves sautéd the onions and bacon and if necessary add a little extra wine 10 Add the mushrooms, cover and cook for a further 30 minutes. 10 Add the mushrooms, cover and cook for a further 30 minutes. 11 Remove the bouquet garni and the garlic and garnish with chopped fresh parsley 11 Remove the bouquet garni and the garlic and garnish with chopped fresh parsley 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 Paprika Roast Chicken with carrots Maple Glazed Carrots Healthy No-Bake Oatmeal, Dates And Assorted Nuts Energy Bars Flavors of the South : Kerala Style Chicken Tomato Roast Cheesy Stuffed Meatballs Paprika Roast Chicken with carrots Maple Glazed Carrots Healthy No-Bake Oatmeal, Dates And Assorted Nuts Energy Bars Flavors of the South : Kerala Style Chicken Tomato Roast Cheesy Stuffed Meatballs Baked Honey Soy Chicken Healthy No-Bake Oatmeal, Dates And Assorted Nuts Energy Bars Overnight Oats Jamaican Jerk Spice Rub Jamaican Jerk Chicken Coq Au Vin Sardine And Cucumber On Buttered Pita Bread Beaten egg with cocoa powder Chocolate Fudge Pudding Roasted Asparagus with BACON Baked Honey Soy Chicken Healthy No-Bake Oatmeal, Dates And Assorted Nuts Energy Bars Overnight Oats Jamaican Jerk Spice Rub Jamaican Jerk Chicken Coq Au Vin Sardine And Cucumber On Buttered Pita Bread Beaten egg with cocoa powder Chocolate Fudge Pudding Roasted Asparagus with BACON