Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, beef bourgugnon. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Beef bourgugnon is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Beef bourgugnon is something that I’ve loved my whole life.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason.

To get started with this particular recipe, we have to prepare a few components. You can have beef bourgugnon using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Beef bourgugnon:

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

In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. This beef bourguignon is known to be a decadent and one of the most flavorful stews. It is thick and hearty with rich flavors that continue to grow while cooking. Each ingredient is a key role in making this slow cooker beef bourguignon recipe the BEST.

Instructions 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

Make this ahead of time and have all the aroma lofting about in your home. For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Pour the beef and vegetables back into the Dutch oven.

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