www.uk-christianlouboutins.com Beef Bourguignon Beef Burgundy or as the French say

Beef Bourguignon ,Christian Louboutin SaleBeef Burgundy or as the French say, Bœuf Bourguignon, is a hearty beef stew. It originated in the French region of Burgundy, thus giving the stew its name. Traditionally a robust, satisfying dish made with the red wines of the Burgundy region, it went a long way in feeding the lower classes before turning into one the world’s leading French dishes. Contents1 The wine2 The beef3 The aromatics4 Bobby Flay’s Beef Bourguignon with Pappardelle4.1 Ingredients4.2 Method[edit]The wineBeef Bourguignon is different than other stews due to the distinctive infusion of red wine. Although Burgundy was the customary wine of choice, as the dish became better known outside the Burgundy region, other red wines like Beaujolais and Cabernet Sauvignon also became widely used. Today more and more chefs, professional and home cooks alike, are using Pinot Noir or Merlot.[edit]The beefThe second most important ingredient in a good Beef Bourguignon is, of course, the beef. Since this stew cooks for a very long time, it is best to have a cut of meat that: will hold up under a long period of heat exposure.has enough marbling or connective tissue that will melt down during the cooking process to add fantastic flavor.Some of the best cuts for Beef Burgundy include:chuck roastbottom roundbrisketshank[edit]The aromaticsAlmost any vegetable or aromatic can be used in this stew, but traditionally the dish consists of:mushroomscarrotsonionsgarlicbay leavesbacon[edit]Bobby Flay’s Beef Bourguignon with PappardelleServes 4[edit]Ingredients3 lbs bottom round, cut into 1-inch cubes1 cup all-purpose flour4 ounces slab bacon, cut into small dice1 medium onion, diced1 large carrot, diced1 stalk celery, diced2 cloves garlic, coarsely chopped1 bay leaf4 sprigs fresh thyme4 springs fresh parsley4 cups low-sodium beef stock2 cups dry red wineSalt and pepperCanola oil½ pound cremini mushrooms, quartered and sauteed½ pound pearl onions2 tbls chopped parsley1 tbls chopped fresh thyme1 pound pappardelle, cooked to al dente[edit]MethodPreheat oven to 350 degrees F. Season beef with salt and pepper and dredge in flour, tapping off excess. Place bacon in a large Dutch oven over medium heat and cook until the bacon is golden brown and fat is rendered. Remove bacon to a plate and set aside.Raise the heat to high, add a tablespoon of canola oil to the bacon fat and begin browning beef in small batches, adding oil as needed, until all meat is cooked, set beef aside. Add more oil to the pan, if needed, and cook onions, carrot and celery until transparent. Add the garlic and cook for one minute. Return the beef to the pan along with the herbs, beef stock and wine. Season with salt and pepper and bring to a boil over high heat. Cover the pot and place in the oven until beef is fork tender,Christian Louboutin, about 2-3 hours.Remove the beef from the pan and set aside. Strain the cooking liquid through a fine mesh strainer,Christian Louboutin Sale, and place the strained liquid into a medium saucepan. Bring to a boil and cook until slightly thickened. Return the beef,Christian Louboutin UK, along with the bacon,Christian Louboutin UK, onions, and mushrooms to the liquid. Stir in the chopped herbs and season with salt and pepper. Serve over the pappardelle.Bobby Flay is a celebrity chef on the Food Network, cookbook author, and chef/owner of the Mesa Grill and Bolo restaurants in New York City.
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