Beef Bourguignon

Beef Bourguignon

Beef Bourguignon

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child’s Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it. Stew Chicken Recipe | Stew Beef | Stew | Stew Meat Recipes Crock pot | Stew Beef Recipes | Stew Recipes

Yield: 1 Servings

Ingredients:
1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, (roughly chopped)
3 pounds (1 1/2 kg) beef brisket, trimmed of fat ((chuck steak or stewing beef) cut into 2-inch chunks)
1 large carrot (sliced 1/2-inch thick)
1 large white onion, (diced)
And so on.

Instructions:

First step, Preheat oven to 350°F | 175°C.

After that, 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.

Step 3, Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

Complete Ingredients and Instructions: https://thedirtygyro.com/beef-bourguignon-julia-child-recipe/

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