Boeuf bourguignon (Boeuf Bourguignon) in a multicooker Polaris 0517

Category: Meat dishes
Kitchen: french
Boeuf bourguignon (Boeuf Bourguignon) in a multicooker Polaris 0517

Ingredients

Beef 700 gr.
Onion 4 things.
Carrot 4 things.
Dry red wine, good quality 1 bottle
Butter 100 g
Leek 1 PC.
Thyme 2 twigs
Parsley 2 twigs
Celery 2 twigs
Bay leaf 1 PC.
Salt pepper

Cooking method

  • Boeuf Bourguignon - a dish of French peasants, it is beef stew in wine sauce. There are many recipes for this dish on the Internet, in various languages, including Russian. One of the recipes has been living on our forum for a long time, but I want to suggest a slightly different way of cooking this delicious dish. So let's get started.
  • We need beef, butter, onions, carrots, a Garni bouquet, and a good dry red wine.
  • Boeuf bourguignon (Boeuf Bourguignon) in a multicooker Polaris 0517
  • Melt 1/3 of the butter in a pan, add coarsely chopped onions and fry until lightly browned
  • Boeuf bourguignon (Boeuf Bourguignon) in a multicooker Polaris 0517
  • Transfer the fried onions to the multicooker pan.
  • Cut the meat into large pieces, approximately 3 * 3
  • Boeuf bourguignon (Boeuf Bourguignon) in a multicooker Polaris 0517
  • Fry the meat in small portions until lightly browned, adding the remaining butter.
  • Boeuf bourguignon (Boeuf Bourguignon) in a multicooker Polaris 0517
  • Add the meat to the multicooker to the onion.
  • Coarsely chop the carrots and lightly fry in the remaining oil
  • Boeuf bourguignon (Boeuf Bourguignon) in a multicooker Polaris 0517
  • Transfer the carrots to a slow cooker, return the pan to the stove and pour 1.5 glasses of wine. Warm up the wine for 5 minutes before the alcohol evaporates, strain and pour over meat and vegetables. The wine should cover the meat slightly. If there is not enough liquid, then you can add more wine, beef broth or water (I have broth). Salt and pepper to taste.
  • Preparing a bouquet Garni:
  • Take a piece of leek stalk, make a longitudinal cut, and remove the top leaf. Put a bay leaf in the middle of the leaf, 2 sprigs of thyme, celery and parsley each.
  • Boeuf bourguignon (Boeuf Bourguignon) in a multicooker Polaris 0517 Boeuf bourguignon (Boeuf Bourguignon) in a multicooker Polaris 0517
  • We roll it up with a roll, and fasten it with a thread.
  • Boeuf bourguignon (Boeuf Bourguignon) in a multicooker Polaris 0517
  • We put the Garni bouquet in the multicooker pan.
  • We set the Extinguishing mode, time is 3 hours. After the time has elapsed, we take out the pan and ... put it in a cool place (I took it out onto the balcony). The next day, put the pan in a slow cooker, turn on the Stew mode again for at least 2 hours (I have 3 hours).

The dish is designed for

4-5 servings

Time for preparing:

2 days

Note

Forgive me the French peasants, but I don't really like French wines, so I used Spanish.
This is the best beef recipe I have ever tasted. If you have willpower, then the cooling-extinguishing procedure can be repeated again.
The original recipe is here: 🔗

povitrulya
Now I know what a Garni bouquet is. It turned out to be such a cool and well-known thing, and I .. eh .. darkness. Thanks for the recipe, Natalia!
tysia
To your health! And all ingenious is simple ... I myself have heard about Garni many times, but I thought it was something super-duper incredible, but it turned out to be so simple and delicious!
kolobashka
An interesting recipe.
But I don't think he'll live to see the next day.
tysia
Yes, he would not have lived with me until the second day, the smell is simply breathtaking ... I put it on to stew and we went to visit, it saved ...
Sparrow
Hello !!!
Recently I became the owner of a multi-cooker.
Yesterday / today I made Boeuf Bourguignon according to your recipe. The meat turned out to be very tasty, but rather dry. Is that how it should be? Or did I do something wrong
I fried everything in turn in butter (meat until golden brown), salted and pepper, held good dry red wine (by the way, also Spanish :)) in a pan, added to the rest of the products, poured a little water so that the meat was covered, put it there a bunch and stewed 3 hours yesterday and 3 today.
tysia
Sparrow, beef, in principle, the meat is not very juicy, especially if you use a piece without internal fat, so everything is fine.
Loya
An interesting recipe. And how did I miss it ??? Boom to try
ukby
The French peasants lived well this way ... with meat, wine ... fools, they staged revolutions ... yes ... the wrong country ...

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