Beef bourguignon: the real recipe Ingredients: Veggie version- 4- onions- 4- carrots- 1 bottle of- fairly good red wine- 100 g of- butter salt pepper- 600 g of- bourguignon- 1- bouquet garni.
Utensils：- Save 4 hours by cooking in the AirFryer 4 hours + QUICKLY in the AirFryer- with 1 Knife kitchen knives- 1 casserole dish- 1 Set 3 frying pans best frying pans- 1 Oven ovens- 1 Lid 1 Electric slow cooker 1 kitchen scales-
Total time:
5 hours
Preparation:
1 hour -
Cooking:
4 hours
Phase 1
Cut the meat into 3 cm cubes, remove large pieces of fat.
Phase 2
Cut the onion into pieces. Make it dreamDrizzle in a pan with butter. Once transparent, pour it into a cast iron casserole dish, preferably.
Phase 3
Proceed in the same way with the meat but in several batches, until all the pieces are cooked. Add them gradually to the casserole dish. Don't be afraid to add butter between each batch.
Phase 4
When all the meat is in the casserole, deglaze the pan with water or wine and boil, scraping to recover the juice. Salt, pepper, add to the rest.
Phase 5
Cover everything with part of the wine and simmer for a few hours with the bouquet garni and the sliced carrots.
Phase 6
The next day, simmer for at least 2 hours in several batches, adding wine or water if necessary.
Utensils：- Save 4 hours by cooking in the AirFryer 4 hours + QUICKLY in the AirFryer- with 1 Knife kitchen knives- 1 casserole dish- 1 Set 3 frying pans best frying pans- 1 Oven ovens- 1 Lid 1 Electric slow cooker 1 kitchen scales-
Total time:
5 hours
Preparation:
1 hour -
Cooking:
4 hours
Phase 1
Cut the meat into 3 cm cubes, remove large pieces of fat.
Phase 2
Cut the onion into pieces. Make it dreamDrizzle in a pan with butter. Once transparent, pour it into a cast iron casserole dish, preferably.
Phase 3
Proceed in the same way with the meat but in several batches, until all the pieces are cooked. Add them gradually to the casserole dish. Don't be afraid to add butter between each batch.
Phase 4
When all the meat is in the casserole, deglaze the pan with water or wine and boil, scraping to recover the juice. Salt, pepper, add to the rest.
Phase 5
Cover everything with part of the wine and simmer for a few hours with the bouquet garni and the sliced carrots.
Phase 6
The next day, simmer for at least 2 hours in several batches, adding wine or water if necessary.