☆Bœuf Bourguignon au Four☆

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ☆Bœuf Bourguignon au Four☆. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

☆Bœuf Bourguignon au Four☆ is one of the most popular of recent trending meals in the world. It's easy, it's quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. ☆Bœuf Bourguignon au Four☆ is something that I have loved my whole life.

Many things affect the quality of taste from ☆Bœuf Bourguignon au Four☆, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ☆Bœuf Bourguignon au Four☆ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make ☆Bœuf Bourguignon au Four☆ is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook ☆Bœuf Bourguignon au Four☆ estimated approx 2h.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook ☆Bœuf Bourguignon au Four☆ using 13 ingredients and 7 steps. Here is how you cook that.

#cuisinedumardi Un délicieux plat traditionnel français légèrement revisité 🤤

Ingredients and spices that need to be Make ready to make ☆Bœuf Bourguignon au Four☆:

1. 1 kg paleron (gîte ou macreuse)
2. 100 g petits oignons grelots
3. 100 g lardons
4. 2 gousses d’ail
5. 5 carottes
6. 2 navets violets
7. 1 bouquet garni
8. 1 càs d’huile
9. 20 g beurre
10. 2 càs de farine
11. 1 L Bourgogne rouge
12. 1 cube de bouillon au boeuf dégraissé émietté
13. Poivre

Instructions to make to make ☆Bœuf Bourguignon au Four☆

1. Voici une version de la recette traditionnelle au Cookéo >
2. Eplucher la carotte, les navets l’ail et les petits oignons. Couper les carottes et les navets en morceaux épais et hacher grossièrement l’ail
3. Faire chauffer l’huile et le beurre dans une cocotte et mettre à dorer les légumes préparés. Les retirer avec une écumoire et les réserver
4. Faire revenir les morceaux de viande de tous les côtés avec les lardins dans la cocotte, afin qu’ils soient bien dorés. Les saupoudrer avec la farine, mélanger bien et laisser cuire 2 min à feu doux
5. Préchauffer le four à 210 °C. Mouiller la préparation avec le vin rouge. Ajouter le cube de bouillon, poivrer. Porter à ébullition en remuant. Ajouter le bouquet garni et les légumes. Couvrir et enfourner 2 h environ
6. Avant de servir, retirer le bouquet garni et rectifier l’assaisonnement. Dresser dans un plat allant au four et servir aussitôt accompagné d’un écrasé de pommes de terre
7. 💡 Conseil :
   - Si vous voulez un plat au goût corsé, faites mariner la viande dans le vin rouge une nuit avant de la cuisiner.
   - Pour une cuisson en autocuiseur type Cookéo, comptez 35/45 min.

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