Photograph of the finished Boeuf bourguignon

France · Bò hầm vang đỏ

Boeuf bourguignon

3 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.1 lb
  • Photograph of Red wine Red wine 1 cups
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 2
  • Photograph of Mushrooms Mushrooms 9.9 oz
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Garlic Garlic 8 cloves

Method

  1. 1 Pan-fry the beef until golden brown on all sides.
  2. 2 Sauté the onions, carrots, and garlic in the same pot.
  3. 3 Pour in the red wine, then boil it to evaporate the alcohol.
  4. 4 Return the meat and simmer for 2 hours and 30 minutes.
  5. 5 Sauté the mushrooms with butter, then add them to the pot just before serving.

With an appliance

  • Pressure cooker 2 hr

    Replace step 4: simmer under high pressure for 50 minutes, then release pressure naturally for 15 minutes; the broth evaporates less, so open the lid and simmer for 10 minutes before adding the mushrooms.

Start cooking