How to make Beef Bourguignon | Best Beef Bourguignon Recipe | 387 Short

To learn how to make Beef Bourguignon s387 Short Click the link below to see the full show https://youtu.be/Qm2lx6BLzTA #TheDiabeticDietShow #short #casserole Click the Subscribe button and then click here for the recipe. Who invented the Best Beef Bourguignon Recipe? where did beef bourguignon originate? Chef Auguste Escoffier, who first published the recipe in the early 20th century. Over time, the recipe evolved from honest peasant fare to haute cuisine, and Escoffier's 1903 recipe became the standard-bearer, using a whole piece of beef in the stew. What nationality is bourguignon? The surname Bourguignon was first found in Burgundy (French: Bourgogne), an administrative and historical region of east-central France where they held a family seat as a noble family. They were Lords of the Manor of Nivernais from early recorded time. Ingredients Cut up an onion 1 tablespoon of flour lardons Burgundy or red wine beef stock parsley Large chunk stewing beef cut-up onion Sear the meat in a frying pan cook the lardons Bake in the oven for 2-3 hours in a covered dutch oven pan. INSTRUCTIONS TRADITIONAL OVEN METHOD: Preheat oven to 350°F (175°C). Heat the oil in a large dutch oven or heavy-based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside. Pat dry beef with a paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves of minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown. Add the pearl onions, wine, and enough stock so that the meat is barely covered. Then add the tomato paste, bullion, and herbs. Bring to a simmer on the stove. Cover, transfer to the lower part of the oven, and simmer for 2 to 3 hours, or until the meat is fall-apart tender (adjust the heat so that the liquid simmers very slowly). In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan overheat. When the foam subsides, add the remaining 2 cloves of garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside. Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat. Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through. Garnish with parsley and serve with mashed potatoes, rice, or noodles. To serve the following day, allow the casserole to cool completely, cover, and refrigerate. On the day of serving, remove from the refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce This show is about what I eat and what my family eats. Not all our family members are Diabetic. So I make food for both categories. You won't see me making any Unhealthy cookies, cakes, or candy. I make what we think is healthy food. For us & our guests, I may have something of a sugar nature like soda pop coca-cola, or Pepsi. But that is not something I drink. This is a show of info and entertainment. It is not intended to cure diabetes, for that contact distension or a doctor. I am not a chef, Doctor, expert, or distension. I am just a cook making food for my family and me. Diabetes is caused by a beta cell in the beta-hemoglobin gene. Diabetes is a disease. That may be reversed by eating better and exercising. Diabetes mellitus refers to a group of diseases that affect how your body uses blood sugar (glucose). Glucose is vital to your health because it's an important source of energy for the cells that make up your muscles and tissues.