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    Beef Bourguignon

    Uploaded by

    Jabonillo Patrick
    This document provides a recipe for Beef Bourguignon, a traditional French stew made by braising beef, vegetables, and mushrooms in red wine. The key ingredients include beef, bacon, mushrooms, red wine, beef broth, carrots, onions, garlic, and pearl onions. To make it, the beef and vegetables are browned in fat before combining everything in a casserole with wine and broth. The stew is cooked for 2 hours then finished with mushrooms and pearl onions before serving.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Beef Bourguignon

    Uploaded by

    Jabonillo Patrick
    82 views2 pages
    This document provides a recipe for Beef Bourguignon, a traditional French stew made by braising beef, vegetables, and mushrooms in red wine. The key ingredients include beef, bacon, mushrooms, red wine, beef broth, carrots, onions, garlic, and pearl onions. To make it, the beef and vegetables are browned in fat before combining everything in a casserole with wine and broth. The stew is cooked for 2 hours then finished with mushrooms and pearl onions before serving.

    Original Description:

    It's is for culinary students

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    This document provides a recipe for Beef Bourguignon, a traditional French stew made by braising beef, vegetables, and mushrooms in red wine. The key ingredients include beef, bacon, mushrooms, red wine, beef broth, carrots, onions, garlic, and pearl onions. To make it, the beef and vegetables are browned in fat before combining everything in a casserole with wine and broth. The stew is cooked for 2 hours then finished with mushrooms and pearl onions before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    82 views2 pages

    Beef Bourguignon

    Uploaded by

    Jabonillo Patrick
    This document provides a recipe for Beef Bourguignon, a traditional French stew made by braising beef, vegetables, and mushrooms in red wine. The key ingredients include beef, bacon, mushrooms, red wine, beef broth, carrots, onions, garlic, and pearl onions. To make it, the beef and vegetables are browned in fat before combining everything in a casserole with wine and broth. The stew is cooked for 2 hours then finished with mushrooms and pearl onions before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Beef Bourguignon

    Beef Bourguignon or Beef Burgundy a traditional French stew made out of beef braised
    in red wine together with garlic, onions, carrots, bouquet garni, pearl onions and
    mushrooms. Today the cooking process was modernized but the fundamentals stayed
    the same, where it is still fat rendered but with bacon and cooked with generous
    amounts of Burgundy wine and spices. Probably this is one of the easiest French dish
    that you will encounter.

    Prep Time: 15 mins Cook Time: 3 hours Total Time: 3 hours 15 mins Yield: 4-6
    Category: Main Course Cuisine: French

    Ingredients

    1 kg stewing beef, cubed

    1/2 cup bacon, cubed

    500 g button mushrooms, sliced in half

    3 cups red wine (preferably Burgundy)

    2 cups beef broth (from real beef bones, not from knorr cubes)

    2 tbsp brandy

    4 carrots, cubed

    1 bouquet garni (6 parsley stalks, 2 celery stalks, 1 bay leaf, 6 peppercorns, placed
    inside muslin and tied)

    3 tbsp flour

    3 tbsp tomato paste

    2 onions, chopped

    12–15 pcs pearl onions

    2 cloves garlic, minced

    salt

    freshly ground black pepper

    6 tbsp butter

    olive oil
    Procedure:

    In a heavy skillet add oil then brown beef pieces on all sides. Remove from skillet then
    set aside.

    Add the carrots and cook for 4 minutes. Remove from skillet then set aside.

    Add bacon and fry until light brown, add garlic and onions then sauté until onions are
    cooked.

    Add half of the butter, flour and stir until it forms a roux. Add wine, beef broth, brandy,
    tomato paste, beef and place bouquet garni on top bring to a boil then transfer to
    casserole.

    Cook for 2 hours at low heat stirring occasionally and adding water as needed.

    Place the carrots in the casserole then continue to cook.

    In a heavy pan add remaining butter then cook mushrooms and cocktail onions for 3
    minutes. Add it into the casserole and give it a good mix.

    Season with salt and pepper, remove bouquet garni before serving.

    Instructions
    1. Make a video for this recipe while you are preparing and cooking.
    2. You may choose any cut of beef as long as it is fresh and suitable for slow cooking.
    3. Make your plating presentation look appetizing and modern. Use the appropriate
    garnishes.
    4. Take a clear photo of your plated product and one photo of you holding your prepared
    dish.
    5. Submission: on or before December 10, Thursday, 12 noon.

    Criteria:
    Correct Preparation 20%
    Sanitation and proper kitchen uniform 20%
    Actual Presentation of the Dish 20%
    Plating (photo included) 20%
    Flavor combination/ Execution of recipe 20%
    _____
    Total 100%

    Bon appetit!

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