Simple Way to Make Jamie Oliver Boeuf Bourguignon

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, boeuf bourguignon. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Boeuf Bourguignon is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Boeuf Bourguignon is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook boeuf bourguignon using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Boeuf Bourguignon:

1. Take 230 g sirloin steak
2. Get 4 pieces bacon
3. Prepare 3 medium carrots
4. Get 1 large onion
5. Get 1 small potato
6. Prepare 100 g mushrooms
7. Take 5 garlic cloves
8. Make ready 1 bottle Red Burgundy wine
9. Take 1 teaspoon tomato purée
10. Make ready 1 beef stock cube
11. Get 2 teaspoon oil
12. Make ready 2 teaspoon plain flour
13. Get Butter
14. Take Seasoning
15. Take 3 bay leaves
16. Take thyme
17. Prepare Black pepper
18. Prepare Salt

Instructions to make Boeuf Bourguignon:

1. Prepare the ingredients: cut the onions, carrots and mushrooms into thin pieces. Chop the garlic. Slice the bacon. Cut the steak into chunky pieces and season the beef with salt and pepper.
2. Heat two teaspoons of oil in a frying pan. Cook the bacon with a medium high heat to bring out its oil. Put the fried bacon aside.
3. Fry the beef with the bacon oil until it's nicely browned. Put the beef aside.
4. Cook the onion and carrots in the same frying pan for a few minutes until the vegetables are softened with the flavour of the meat.
5. Turn down the heat, put back the bacon and beef, add two tea spoons of plain flour and stir well.
6. Add 250 ml of beef stock, 400 ml of Red Burgundy, one teaspoon of tomato purée. Season with 3 bay leaves, thyme and salt. Bring it to a simmer then cook for 30 minutes with the lid on.
7. Use another pan to heat up some butter. Fry the mushrooms with the chopped garlic until its buttery browned.
8. Add the mushrooms back to the simmering stew. Taste the gravy and adjust seasoning. Add more wine or stock to thin it out if needed. Cook for another 10 minutes and watch the gravy become rich and thicken.
9. Boil a chopped potato and serve with the boeuf bourguignon.

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