Simple Way to Make Gordon Ramsay Boeuf Bourguignon

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, boeuf bourguignon. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Boeuf Bourguignon is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Boeuf Bourguignon is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook boeuf bourguignon using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Boeuf Bourguignon:

1. Prepare bacon, streaky or back
2. Get Diced Beef
3. Make ready tblsp plain flour
4. Prepare veg oil
5. Take butter
6. Make ready banana shallots
7. Make ready garlic
8. Prepare sliced mushrooms
9. Take beef stock (I use 2 stock cubes)
10. Make ready bay leaf
11. Take Bouquet of Garni
12. Take Salt & fresh ground black pepper

Instructions to make Boeuf Bourguignon:

1. #MyCookbook
2. Preheat oven 150° fan. Add chopped bacon to flameproof casserole. Cook, stirring occasionally til crisp and golden brown.
3. Cut meat into cubes. In a plastic bag season flour, then add meat and shake til meat coated in flour. Remove bacon from casserole. Add oil to casserole, heat and then add meat. Cook quickly stir to brown all sides. If you only have small casserole do this in batches. Remove from casserole and add to bacon.
4. Add butter to casserole. Peel shallots and cut in half. Add to casserole. Grate in the garlic. Don't let the garlic burn. Slice mushrooms and add to casserole in about 5 mins. Cook for another 5mins. Return meat and bacon to casserole. Add stock.
5. Bring to boil, add Bouquet of Garni and bay leaf. I always stir here to get the little pieces, that were stuck to the bottom, loose for their flavour. Cover and put in oven for 1 1/2 hours.
6. Serve with Rice or mash, both lush.

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