How to Make Beef Bourguignon Taste Delicious

Burgundy wine beef stew Beef Hotel prices are extremely high, this classic French dish is quite complex to prepare authentically. Today, I'll talk about a simple home-cooked version of Burgundy wine beef stew.Simple method for Burgundy wine beef stew is suitable for families and the taste is nice.

Ingredients:

700 grams of beef, 1 bottle of Burgundy red grape wine,1 onion, 2 to 3 celery stalks, carrot 1 root, celery 1 stalk, fresh garlic 1 clove, 4 bay leaves, tomatoes 2 pieces, thyme 2 pinches, white pepper a pinch, olive oil 3 tablespoons, tomato paste 2 tablespoons, flour 2 tablespoons, beef for Western cuisine stock 200 grams of bacon, 20 small onions, margarine 100 grams, 600ml，sugar,pepper powder,vegetable oil and salt as needed. Preparation:Wash the beef and cut it into large pieces, then chop the onion, carrot, and celery. Put the beef, onion, carrot, and celery in a container, add 1 pinch of thyme, 2 bay leaves, 1 white pepper pinch, 3 tablespoons of olive oil, and 1 bottle of Burgundy red wine

and mix well. Cover with cling film and refrigerate for 24 hours.

Cooking steps:After the beef has been marinated in the refrigerator, take it out and remove the meat and all the vegetable pieces, draining off any excess water. Strain the remaining liquid from the container. In a frying pan, add an appropriate amount of vegetable oil and heat until warm. Add the drained beef pieces and stir-fry until they change color, then transfer to a plate and drain the excess fat.Next, add all the vegetables to the pan, mix in tomato paste and stir-fry evenly. Then add 2 tablespoons of flour, stirring until any raw flour smell is gone before transferring it to a side. Pour the marinade from the beef into a casserole dish, bring to a boil, then add the stir-fried beef and vegetables, along with 600 ml of Western-style beef stock, 2 bay leaves, 1 small pinch of thyme, and 1 celery stalk. Season with salt and pepper, simmer for about 1.5 hours.

Cut bacon into small rectangular pieces and fry until golden brown, then remove and set aside.

In the same pan, add 100 grams of butter, heat to warm, then add the small onions and stir-fry until slightly yellow. Add salt, sugar, and enough water to cover the onions. Boil until most of the liquid has evaporated, stirring occasionally so that the sugar caramelizes on the onions, then transfer them to a plate.

When the beef is cooked, remove it from the pot and arrange it on a plate, strain the cooking liquid and reduce it to a thick consistency in another pot. Simmer with the beef for 20-30 minutes. Finally, remove the beef, place the bacon and onions on top, and pour the reduced sauce over them.Additional remarks: 1. This is already the simplest version of Burgundy wine beef stew; there's no way to simplify it further while still retaining its taste.

2. The red wine used for marinating does not need to be expensive, a few dozen dollars will do just fine.

3. Small onions make an excellent side dish when cooked in butter and water until caramelized on the outside; their sweetness is brought out beautifully.

4. A tip: the sauce from cooking beef with red wine can be used for

rice

or as a

sauce

for pasta, it's simply outstanding.

For marinating beef, a mid-range red wine will do, something around 30 yuan.

Use small onions as a side dish; cook them in butter and water until they achieve a caramelized exterior, bringing out their sweetness perfectly, making for an excellent accompaniment.

Lastly, a tip is to use the beef stew sauce to mix with rice. or as for pasta sauce, it's outstanding.