Why Is My Sister Calling Me a Beef Cube

Jump to Recipe

Succulent and super piece of cake to make, throw it all in the pot and pop information technology in the oven. Beef bourguignon – beef, mushroom and cherry wine casserole was introduced to me by my sis Jen. She was visiting and asked us over for dinner in a couple of hours time.

Nosotros arrived early to the succulent aroma of the beefiness, speck, mushrooms and onions simmering already in a delicious stock with red wine and thyme.

I couldn't believe that she had driven abode and had this in the oven already cooking on our inflow. The big step saver in this recipe was that she merely placed everything in the pot without browning the meat.

why we phone call this cheats beef bourguignon

The time saving cheats version of making beef Bourguignon completely dispenses with the browning of the meat before baking which is a fantastic fourth dimension saver.

• 

• 

Opposite to everything nosotros had always learnt about browning the meat offset was thrown to the wind when we sabbatum down to swallow this rich, tender and delicious casserole served with Whipped Creamy Mashed Potatoes.

It was divine and no 1 missed the time consuming step of flouring the meat and frying in oil to brown, not to mention the mess! Trust united states you lot will definitely want to add this recipe to your winter repertoire.

cover the casserole ingredients with a cartouche (this helps to keep the top layer of the casserole moist and prevents the meat from drying out)

We promise yous will be delighted with this recipe for Beef bourguignon and hopefully add information technology to your family unit favourites.

Accept you ever skipped a major stride in a recipe and constitute that it was still a winner?

after 11/2 hours add the orange rind (calculation the orange rind at this indicate keeps the orangish flavour overnice and fresh)

what cut of meat to utilize

Nosotros love to utilize chuck steak to brand any class of beef casserole or curry that requires a long, slow cook. The chuck is from the shoulder area of a cow and this part of the animal obviously gets a lot of practise, making the muscles somewhat tough.

There is a lot of connective tissue which helps the meat stay moist as information technology renders while cooking to produce wonderful, tender meat full of flavour.

lastly, add the remaining mushrooms and speck ( adding these ingredients shut to the finish of the melt allows the individual flavours to shine as the speck and mushrooms that accept been cooking from the start have married in with the sauce flavours)

freezing the goulash

This casserole freezes like a dream. Allow the goulash to completely absurd downwardly in the refrigerator and even give it a day, or 2 in the fridge before freezing as this allows the casseroles flavours to develop further.

Spoon the mixture into a container with a chapeau and freeze for upwardly to 3 months. When you're gear up to use it permit it to thaw in the refrigerator  overnight and gently reheat in a saucepan on the stove top.

We always make enough of this casserole to brand our Beef Bourguignon Pie with No Fail two Infinitesimal Flaky Pastry.

Watch How To Make Cheats Rich Beefiness Bourguignon

Withal Hungry?

Subscribe to our newsletter and follow along on Pinterest , Facebook , Twitter and Instagram  for all of the latest updates.

What's your get-to beef casserole recipe? We would beloved to hear from you in the comments below when you lot make beef bourguignon – beef mushroom and cherry vino casserole.

Prep Time: 20 minutes

Cook Time: ii hours 30 minutes

Total Time: ii hours 50 minutes

Quick to put together and absolutely delicious. No frying of the beef, just popular it all in the pot and bake away.

Ingredients

• 3 medium dark-brown onions, halved and cutting into thick slices - run across notes below
• 6 fat cloves of garlic finely sliced or minced
• 1kg (2 pounds) chuck steak cut into generous mouth sized pieces
• 3 heaped tablespoons plainly flour (all-purpose) - enough to dust the meat - see notes below
• 400g (14ounces) speck skinned and cutting into lardons, reserve 1/two for stage two of cooking
• 300g (10 ounces) fresh mushrooms thickly sliced, reserve 1/two for stage 2 of cooking
• 15 good long sprigs of thyme tied in a bunch or 2 teaspoons dried thyme
• 2 teaspoons sugar - this helps to round out the acid in the lycopersicon esculentum paste
• 600ml (20 fl ounces) red wine - run into notes below
• 2 tablespoons tomato paste
• 2 oxo beefiness cubes - oxo is a brand we favour, or apply a dissimilar brand
• 1 teaspoon common salt
• 1 teaspoon fresh ground black pepper
• v-half-dozen thumb sized pieces of orange rind without pith
• Pot sized piece of baking paper to make a cartouche to encompass the casserole whilst cooking

Instructions

STAGE ONE COOKING:

• Preheat oven to 360 F  (180 C) on bake, not fan
• Place the flour in a bowl and add the meat, sprinkle the flour over the meat, and so tumble the meat with your fingers to distribute the flour  - discard remaining flour
• Place meat in a heavy based pot with lid
• Add together onion wedges, garlic, thyme, sugar and half of the speck and half of the mushrooms
• Mix ruby-red wine, tomato paste, crumbled stock cubes, salt and pepper in a jug to combine
• Pour over beef mixture and stir to distribute evenly
• Cover superlative of meat with a piece of baking newspaper and identify lid on pot
• Identify pot on centre shelf of oven and bake for well-nigh i 1/2 hours

STAGE TWO COOKING:

• Remove pot from oven and add remaining speck, mushrooms and orange rind.
• Stir to evenly distribute making sure to bury the orange rind so it infuses into the cooking liquid - Annotation : you may need to add 1/2 to 1 cup of wine (or water) if the liquid has thickened too much
• Render to oven for about an hour or until meat is fork tender.
• Serve with flossy mashed potatoes.
• Savor!

Notes

• Speck tin be replaced with rindless smoky bacon cut into 1 1/2 inch (four cm) pieces
• Equally with all casseroles the flavour improves if left overnight
• Casserole freezes well
• Onions - we establish some small onions so we used a dozen whole and ii sliced medium onions
• Flour - discard whatsoever remaining flour in the bowl afterward dusting the meat
• Red wine - try to use a 'full bodied' wine such as a cabernet sauvignon or shiraz

Nutrition Information

Yield

six

Serving Size

1
Amount Per Serving Calories 643 Total Fatty 24g Saturated Fat 9g Trans Fatty 0g Unsaturated Fat 11g Cholesterol 130mg Sodium 557mg Carbohydrates 46g Fiber 7g Sugar 7g Poly peptide 43g

Nutritional data provided hither is only intended every bit a guide.

turnerfirelp1967.blogspot.com

Source: https://www.recipewinners.com/beef-bourguignon/

Share this post