☆Bœuf Bourguignon au Four☆

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, ☆Bœuf Bourguignon au Four☆. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

☆Bœuf Bourguignon au Four☆ is one of the most favored of current trending foods in the world. It's appreciated by millions every day. It is easy, it's quick, it tastes yummy. ☆Bœuf Bourguignon au Four☆ is something which I've loved my whole life. They're fine and they look fantastic.

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

#cuisinedumardi Un délicieux plat traditionnel français légèrement revisité 🤤

Ingredients and spices that need to be Get 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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