Beef Bourgugnon

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, Beef bourgugnon. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Beef bourgugnon is one of the most popular of recent trending meals in the world. It is simple, it's fast, it tastes yummy. It is appreciated by millions daily. Beef bourgugnon is something which I have loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Beef bourgugnon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef bourgugnon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can cook Beef bourgugnon using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Beef bourgugnon:

1. Beef shin pre soaked in red wine for 12 hours
2. Olive oil
3. Onion
4. Carrots
5. sticks Celery
6. Leeks
7. Cloves garlic
8. Fresh thyme
9. leaf Bay
10. Seasoning
11. Brown stock to cover
12. Button onions cooked
13. Cooked bacon lardons
14. Button mushroom cooked
15. Parsely chopped
16. Potatoes
17. Washed picked spinach
18. Green beans

Steps to make to make Beef bourgugnon

1. Pre heat the oven 180
2. Remove the meat from the wine trim the beef shin of all fat and cut into 2.5 cm thick rondelles
3. Heat a little oil in a thick bottomed pan and seal brown the skin place in a large oven proof dish
4. Mean while reduce the red win by haf
5. Peel and trim the vegetables as apprepriate then add them to the pan that the beef has just come out of and gently brown the edges then place this along with the garlic and herbs in the oven proof dish with the meat
6. Add the reduced red wine to the casserole then pour inbenough stock to cover the meat and vegetable bring to the boil then cook in oven pre heated 180 'c for 40min after that turn the oven down to 90-95'c and cook for a further 4hrs untill tender
7. Remove from the oven and allow the meat to cool in the liquor when cold remove any fat reheat gently at the same temp to serve
8. Heat the garnish elements separately and sprinkle over each portion served with a mound of potatoes wilted spinach and buttered green beans finish the whole dish with chopped parsley

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