make classic boeuf bourguignon in slow cooker (recipe) - stainless steel drink cubes

by:Koodee      2019-08-02
make classic boeuf bourguignon in slow cooker (recipe)  -  stainless steel drink cubes
JpgBoeuf bourguignon is more than just another beef stew.
This classic French dish, made by Julia Child, is very popular and a stew that can win a proposal.
Only deep fragrance-
The taste of onions is slow.
Cooked Beef wine--
Enough for your eyes to roll towards the sky and your knees to weaken.
Do boeuf bourguignon once and you will wonder why someone would bother to do something else.
This dish is designed to enhance the taste. -
A layer of delicious taste.
Starting with bacon.
Paint all the bacon into fat, then scorch the beef nuggets with grease and cook the vegetables.
Cook the beef and add two layers of oil to the pan with some wine.
After an afternoon in the making
A method of your own taste booster)
In the last season, bacon and tender mushrooms were served in a stew.
The result of all this careful attention is beyond abundance and complexity ---
A stew that impresses a date or celebrates a winter birthday.
Choose your guests wisely while serving boeuf bourguignon, as you may find them again at the door next week, with begging bowls in hand.
You can prepare boeuf bourguignon in a slow cooker or in a Dutch oven, both of which have good results.
Anyway, be prepared for some preparations.
This is not the kind of dish where ingredients can be poured together in the pan, but a dish that takes some time on the stove to "set it up and forget about it.
"When I do this in a slow cooker, I often prepare meat and vegetables the night before, and then put everything in the slow cooker the next morning so they
When I prepared it in the Dutch oven, I started early so I could be sure it would be ready before dinner ---
Or I'm the day before.
The stew is reheated well and is one of the dishes that taste better the next or third day. P. S.
Traditionally, boeuf bourguignon is finished with pearl onions and mushrooms.
I think this dish is enough without.
The trouble of preparing your own pearl onion, or B)
I don't eat frozen onions.
That said, if you are a person who insists on tradition, or just loves pearl onions, add a pound with mushrooms at the end of cooking.
Slow cooker Boeuf bourguignonserve 6.
8 ounces thick raw material-cut bacon (5-6 slices)
Roast Beef of 1/2 to 3 pounds, round roast beef or similar cut, cut into 1-
Good red wine, points (See recipe notes)2 medium-
Yellow Onion size, thin and thin
Size yellow carrot, diced3 stem celery, diced2 clove garlic, minced1 tbsp tomato pasteurised sauce 3 to 4 small branches fresh thyme1 bay leaf1 cup chickenSee recipe notes)
1 pound white button mushroom, slicto service: chopped parsley, added to a stainless steel or cast iron frying panhigh heat.
Add bacon, cook until the fat is fragrant, and the bacon is golden and crisp.
Remove the pan from the heat and transfer the bacon to a plate lined with paper towels for drainage.
Pour a tablespoon of bacon fat from the pan.
Put the pot back in-
High temperature to high temperature.
Dry the beef nuggets with salt and pepper.
When the bacon fat sparkles, you will see a wisp of smoke or two, adding a layer of beef nuggets to the pan-
Do not crowded pots;
Scorched the meat in batches.
Let the beef scorch without moving until it is easily released from the pan and the underside is golden --
Brown, 1 to 3 minutes.
Flip the pieces and bake on the other side.
Again, let the meat scorch without moving for 1 to 3 minutes until they are easily released from the pan.
Transfer the barbecue to a slow cooker or a clean bowl.
Soak in a pan with 1/4 glasses of wine.
When the wine is fermented, scrape the deep glaze and any crispy part from the bottom of the pan.
After the pot is clean, pour the wine on the barbecue.
Add 1 tablespoon of remaining bacon grease to the pan.
Continue to roast meat in batches and Degas the pot between batches.
When all the meat is cooked, add another tablespoon of bacon grease in the pan to reduce the heat to medium.
Cook the onion with 1/4 teaspoon of salt until it becomes soft and yellow for 6 to 8 minutes.
Add carrots and celery and cook until soft.
Add garlic and tomato sauce and cook until fragrant.
Transfer the vegetable mixture with the meat to a slow cooker or bowl.
Wipe the pan clean with medium fire and heat 1 tablespoon of remaining bacon grease (
If bacon grease is no longer left, please use vegetable oil).
Cook the mushrooms with 1/4 teaspoon of salt until they release all the liquid, the liquid evaporates, the mushrooms are golden yellow, 8 to 10 minutes.
Transfer the mushrooms to a clean bowl and put them aside-
Separate the mushroom from the meat and onion mixture (
They will be added later). --
Slow cooker method: stir beef nuggets and vegetables together in a slow cooker with 1 teaspoon of salt.
Insert the branches of the Baili and laurel leaves into the mixture.
Pour beef and remaining wine on beef and vegetables-
The liquid should be around 3/4 of the surface of the composition.
Cover the slow cooker and cook for 6 to 8 hours.
After eating, the beef should spread easily with a fork. --
Oven Method: Heat the oven to 300 degrees F.
Transfer beef and vegetable mixture to Dutch oven or other heavy duty ovenbottomed 6-
A quart pan covered with a lid, stir with 1 teaspoon of salt.
Insert the branches of the Baili and laurel leaves into the mixture.
Pour beef and remaining wine on beef and vegetables-
The liquid does not cover beef and vegetables completely;
Ingredients should still be poked out from the surface of the liquid.
Add additional inventory if necessary.
Cover the lid and put it in the oven.
Cook for two hours and then check the meat every 15 minutes.
When the meat is easy to spread with a fork, the dish is ready.
The exact cooking time may vary.
Two ways: After the meat is cooked, stir in the preserved bacon and mushrooms.
Cook high or slow in a medium heat in a Dutch oven in a slow cooker until the mushrooms are heated for about 10 minutes.
Add noodles or bread in a bowl.
Sprinkle parsley before serving.
Leftovers can be kept for up to a week or frozen for up to three months.
Note to choose wine: I love the pinot noir of this dish, but the wines from Burgundy or Rhone are also great.
If you have any questions, choose the wine you like to drink;
You won't be wrong.
Chicken soup.
Beef Soup: You may think beef soup is a natural choice for this recipe, but I often find shops --
I bought beef. it tastes too light.
Unless you make beef yourself, I would recommend using chicken in this recipe. Make-
Tips in advance: meat and vegetables can be prepared one day in advance and stewed the next day.
Prepared stews can also be refrigerated and then heated with low heat the next day ---
In fact, the taste will be better the next day. (
Emma kristenson is the recipe editor for TheKitchn.
Com, a well-known blog in the country, serves people who like food and family cooking.
Submit any comments or questions to kitchn @ apartmenttherapy. com. )
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