Jennifer Garner's Pretend Cooking Show - Episode 37: Beef Bourguignon скачать в хорошем качестве

Jennifer Garner's Pretend Cooking Show - Episode 37: Beef Bourguignon

#PretendCookingShow: Beef Bourguignon The thing about traditions—all you do to give them meaning is keep them. I don’t know when I started making Ina Garten’s beef bourguignon (from Barefoot in Paris) for Christmas, it was long enough ago that the smell of this perfect stew makes me feel happy, cozy, and relaxed (until I almost lit the kitchen on fire—Ina would never 😬!). Maybe this will make sense for your New Year’s Eve, but wherever this weekend takes you—we wish you a healthy, a joyful, and a peaceful New Year. ♥️ #PretendCookingShow . Beef Bourguignon by Ina Garten Ingredients: 1Tbsp olive oil 8oz bacon, diced 2.5lbs beef chuck, 1in cubes Kosher salt Ground black pepper 1lb carrots, 1in diagonal chunks 2 yellow onions, sliced 2 cloves chopped garlic 1/2 cup Cognac or brandy 1btl dry red wine 2-2.5 cups canned beef broth 1Tbsp tomato paste 1tsp fresh thyme leaves 4Tbsp unsalted butter (room temp) 3Tbsp AP flour 1lb frozen small whole onions 1lb mushrooms, stems discarded, thickly sliced . Directions: 1. Preheat oven- 250°F. 2. Heat oil in large Dutch oven. Add bacon, cook over med heat for 8-10 mins, stirring occasionally, until lightly browned. Remove with slotted spoon to large plate. 3. Dry beef cubes with paper towels, sprinkle with salt and pepper. In batches/single layers, sear beef in hot oil for 3-5 mins, browning on all sides. Remove to bacon plate and continue until all beef is browned. 4. Toss carrots, onions, 1 Tbsp salt, 2 tsp pepper into fat in the pan and cook on medium for 10-12 mins, stirring occasionally, until onions are lightly browned. Add garlic, cook for 1 min. Add Cognac - STAND BACK - ignite with match to burn off alcohol. Put meat and bacon back into pot. Add wine & beef broth to almost cover meat. Add tomato paste and thyme. Bring to boil, cover with tight-fitting lid, place in oven for 1.25 hrs (tender when pierced). Remove from oven. 5. Combine 2 Tbsp butter and flour and stir into stew. Add frozen onions. In medium pan, sauté mushrooms in remaining butter over medium heat ~10 mins (lightly browned), add to stew. Bring to boil, lower heat and simmer uncovered for 15 mins. Season to taste. 6. Serve with or over country bread. 7. Yum! Date: 29, December 2021.