Will make again served over mashed potatoes. Call These Your Weeknight Warriors. Pour the wine and beef stock into the pot, stirring up browned bits. I used some stew beef which I had in the freezer, and it cooked up very tender. Stir in the tomato paste, garlic, thyme, and bay leaf, then add the baby carrots.
Set a large sieve over a large saucepan.
First attempt of boeuf bourguignon - Excellent deep flavor.
When the oil shimmers, add the pancetta, and brown until crisp. The top round cooked to perfection in the wine based sauce.
This was a nice change from the old standby, beef stew! 38.9mcg
You saved Boeuf Bourguignon to your
Cover, and simmer over low heat for 7 minutes.
186.3 lyoungs Pour the contents of the pot through the sieve, then return the beef to the pot.
I first served it on rice and served it later on crusty bread as a kind of French dip sandwich.
Had appointments today, so I got this going about mid-morning in my Instant Hot Pot using the slow cook feature. Rating: 5 stars Really easy to make, and it has a rich, robust flavor.
16.2g
It's a keeper.
percent of calories from carbs: If there's anyone in the world who will be remembered for changing how Americans cooked, it's, of course, Julia Child. 2.9mg
this link is to an external site that may or may not meet accessibility guidelines. Next time I'll add carrots and try pearl onions. It turned out to be very tender. 19.7g My husband is quite please with this french dish. Divide the mushrooms in two. lutzflcat Congrats! Melt 2 tablespoons butter over medium heat, and a saute pan and add 1/2 of the mushrooms. There I think I did and no mess ups!
This was delicious. Cook Like Julia Child With These Classic French Recipes Rating: 5 stars I believe one needs a lean meat with more flavor. With the publication of her iconic cookbook, Love2Cook It turned out to be very tender.
I bought a beef round roast and cut it myself to make sure it was lean Clayburne Pour the wine and beef stock into the pot, stirring up browned bits. Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. This looks divinely rich and dark, so luscious Olivia. Rating: 5 stars 1 Definitely a make it again. Beautifully photographed as well.
Simmer the sauce in the large saucepan for 2 minutes, skimming off any fat that rises to the surface. Served over spaetzle. 57.7mg Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. 0.2mg The top round cooked to perfection in the wine based sauce. 11.1mg 44.1mg
(This step allows the flour to toast and removes its floury taste.) I made it by the directions and ingredients. 18 38.7mg
I felt it was weak on flavor. Cover the pot, and return it to the oven for 2-1/2 to 3 hours, until you can easily pierce the beef with a fork.
20.7g
Pour red wine and beef broth into the skillet; stir well.
Take the pot out of the oven, and reduce the temperature to 325°. Thanks Joan!
6.7g Recipe calls for WAY too many onions and not near enough broth and wine for the sauce. 0.5mg I served it over noodles.
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Amount is based on available nutrient data.Information is not currently available for this nutrient. percent of calories from fat: Photos of
I had approximately 2.5 lbs of top sirloin and adjusted the ingredients up. PeggyS.
Boeuf Bourguignon