French cuisine

Easy

Beef Bourguignon from Julie & Julia

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

I’m going to make beef Bourguignon full of warmth. It was a recipe I really wanted to share with you because I felt simple and warm while preparing it in the style of a typical French home-style meal. Start cooking now if you’ve shrunk once in the cold winter and twice in your mundane daily life. Beef Bourguignon will warm your body and mind in the bubbling smoke.

Watch more videos from 우리의식탁 W TABLE on her YouTube channel.

Recipe

PRE TIME: 30 min

COOKING TIME: 3 hr 25 min

TOTAL TIME: 3 hr 55 min

2 SERVING

Ingredients:

1.1 lb. Boneless beef sirloin steak, cut into 2-inch cubes
1/4 tsp. Salt and pepper (to season)
1 Slice Thick-cut bacon (3.5 oz), cut into ½-inch cubbed
2 Ribs Celery, cut into 1/4-inch dice
1 Large Carrot, cut into 1/4-inch thick slices
4 Cloves Garlic, sliced
3 Pieces Bay leaves
3 tbsp. Tomato paste
1/2 Large Onion, peeled and cut into 1/4-inch dice
2 tbsp. Butter
1 cup Chicken broth
5 Pieces Button mushrooms, cut into ½-inch slices
1 tbsp. Chopped fresh parsley leaves
1 cup Red wine

Directions:

Mince the garlic and cut the carrots, celery, and onions into large chunks. Slice button mushrooms into ½-inch lengths. Slice bacon into ½-inch lengths.

Wipe the blood from the beef with a kitchen towel, and cut it into 2-inch cubes. Season with salt and pepper.

In a heated 10-inch dutch oven, cook and stir bacon for 3 to 4 minutes or until beginning to brown. Transfer it to a plate.

In the same dutch oven over high heat, add the beef to the stir-fried bacon oil, and cook for 2 to 3 minutes, turning frequently, until browned on the outsides, but still rare in the middle. Remove from skillet; keep warm on a plate.

Then reduce heat to medium, add onions, carrots, celery, button mushrooms, and garlic to the same pot. Cook and stir for 3 to 4 minutes or until tender and browned. Add butter and bacon. Cook and stir for 1 minute.

Turn to high heat, return the beef to the pan and add tomato paste, red wine, chicken stock, and bay leaves. Bring to a boil. Cover and simmer over medium-low heat for an hour until the beef is tender.

Garnish with parsley. Enjoy!