Beef Bourguignon

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¿Cómo Preparar Beef Bourguignon?

Ingredientes de Beef Bourguignon

2 bottles full-bodied red wine
2 shallots, finely chopped (1/2 cup)
2 large yellow onions, thinly sliced
1 medium carrot, peeled and thinly sliced
2 sprigs fresh thyme or 1/2 tsp. dried thyme leaves
1 bay leaf
2 Tbs. roughly chopped parsley stems
1/4 tsp. ground allspice
1/4 tsp. freshly ground nutmeg
1/8 tsp. ground cloves
6 lb. beef blade roast or beef chuck, trimmed of all external fat and cut in 1-1/2-inch cubes
3 Tbs. olive oil

Resumen de la Preparación

A continuación un breve resumen para la preparación de Beef Bourguignon.

Before beginning, choose a 7-quart heavy, nonreactive (enameled cast-iron or stainless steel) braising pot. cut a round of parchment paper an inch larger in diameter than your pot’s lid. Set the pot on a sheet of heavy-duty foil and cut a square large enough to cover the bottom and wrap up and around the sides above the top of the pot. Wrap the foil up and around the sides of the pot, molding it to form a well-defined angle where the bottom meets the sides. Flatten the foil well against the sides. Set aside these foil and parchment lids.  

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