Syty Boeuf Bourguignon: Klasyczny Francuski Gulasz
(Hearty Boeuf Bourguignon: A French Classic Stew)
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kwiecień 14, 2025
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Składniki
-
1.5 kilograms Łopatka wołowa
(Cut into 5 cm cubes)
-
750 ml Wino czerwone
(Use a good quality Burgundy wine)
-
3 medium Marchewki
(Obrany i pokrojony)
-
2 medium Cebule
(Posiekany)
-
4 cloves Czosnek
(Mielony)
-
3 sprigs Tymian
(Fresh thyme is best)
-
2 leaves Liście laurowe
(Dodaj dla smaku)
-
500 ml Rosół wołowy
(Domowej roboty lub kupiony)
-
250 grams Grzyby
(Pokrojony)
-
2 tbsp Oliwa z oliwek
(For browning the meat)
(Cut into 5 cm cubes)
(Use a good quality Burgundy wine)
(Obrany i pokrojony)
(Posiekany)
(Mielony)
(Fresh thyme is best)
(Dodaj dla smaku)
(Domowej roboty lub kupiony)
(Pokrojony)
(For browning the meat)
Wartości odżywcze
- Porcje: 6
- Wielkość porcji: 1 miska (300g)
- Calories: 650 kcal
- Carbohydrates: 30 g
- Protein: 50 g
- Fat: 30 g
- Fiber: 5 g
- Sugar: 5 g
- Sodium: 800 mg
- Cholesterol: 120 mg
- Calcium: 50 mg
- Iron: 4.5 mg
Instrukcje
-
1 - Brown the Beef:
In a large Dutch oven, heat olive oil over medium-high heat. Add beef cubes in batches and brown on all sides.
-
2 - Sauté Vegetables:
Add onions, carrots, and garlic to the pot. Sauté until softened.
-
3 - Deglaze:
Pour in red wine and scrape the bottom of the pot to release the browned bits.
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4 - Add Remaining Ingredients:
Add beef broth, thyme, bay leaves, and mushrooms. Stir to combine.
-
5 - Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours, until beef is tender.
-
6 - Serve:
Remove bay leaves and thyme sprigs. Serve hot with crusty bread or mashed potatoes.
In a large Dutch oven, heat olive oil over medium-high heat. Add beef cubes in batches and brown on all sides.
Add onions, carrots, and garlic to the pot. Sauté until softened.
Pour in red wine and scrape the bottom of the pot to release the browned bits.
Add beef broth, thyme, bay leaves, and mushrooms. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours, until beef is tender.
Remove bay leaves and thyme sprigs. Serve hot with crusty bread or mashed potatoes.
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Boeuf Bourguignon: A French Classic
Boeuf Bourguignon is a traditional French dish that hails from the Burgundy region, known for its rich red wines and hearty flavors. This dish is essentially a beef stew braised in red wine, and it showcases the beauty of slow-cooking, where tough cuts of meat become tender and full of flavor.
History and Cultural Significance
The origins of Boeuf Bourguignon date back to the 19th century, though its roots may stretch even further into the rustic cooking traditions of the French countryside. Traditionally, it was a peasant dish, using less desirable cuts of meat that were transformed into a flavorful meal through long cooking. Today, it is a staple of French cuisine and is often enjoyed during gatherings and special occasions.
Unique Aspects
What sets Boeuf Bourguignon apart from other beef stews is its use of red wine, which not only tenderizes the meat but also infuses it with deep, complex flavors. The addition of aromatic herbs like thyme and bay leaves, along with a medley of vegetables, creates a rich sauce that is perfect for soaking up with crusty bread or serving over creamy mashed potatoes.
Tips & Notes
- Wine Selection: Choose a good quality red wine, preferably a Burgundy, as it enhances the flavor of the dish.
- Slow Cooking: Patience is key! Letting the stew simmer for a long time allows the flavors to meld beautifully.
- Serving Suggestions: Pair this dish with a side of green beans or a simple green salad to balance the richness of the stew.
Boeuf Bourguignon is not just a dish; it is an experience that brings warmth and satisfaction to the table, perfect for family dinners or a cozy night in.
