“Welcome to Kusinang Bahay!”
For the next videos, I will be cooking international cuisines, and to kick things up, I will be sharing my first recipe, which is a famous French beef Stew, Beef Bourguignon. It is known for it’s beef meat added with a touch of red wine and known for its burgundy color of the stew, also added with savory buttered mushrooms. This dish is also inspired by the genius Julia Child’s Boeuf Bourguignon.
Fun fact, the name Bourguignon comes from a French words, Bourgon and Mignon respectively meaning burgundy and a small portion of a steak filet.
– 1 kilo BEEF TENDERLOIN (sliced, excessed oil in frying also needed)
– 3 cups MUSHROOMS
– 1/2 cup RED WINE
– 1 cup BUTTER
– 3 pcs small CARROTS (chopped)
– 2 pcs large POTATOES (chopped)
– 3 pcs small RED BELL PEPPER (chopped)
– 7 pcs PEARL ONIONS
– 1 pc WHITE ONIONS (chopped)
– 1 whole GARLIC (minced)
– 2 tbsp TOMATO PASTE
– 1 cube BEEF BOUILLON
– 1/2 tsp THYME SEEDS
– 2 pcs BAY LEAVES
– 1/2 tsp SALT
– 1/2 tbsp GROUND BLACK PEPPER
– 1/2 tbsp SOY SAUCE
– 3 tbsp CANOLA OIL
PROCEDURE:
– Apply canola oil in a pan until hot.
– Pan-fry the beef tenderloin until brown and place it in a plate and let it rest, then add potatoes and carrots.
– Add butter in a separate pan, when melted add mushrooms.
– Season the mushrooms with salt and pepper and cook until brown, then add red bell peppers.
– Add the pearl onions on the pan with potatoes and carrots. Add the garlic and white onions.
– Add thyme seeds, beef bouillon, tomato paste, soy sauce, bay leaves and red wine, then stir.
– Add the cooked tenderloin and buttered mushrooms and bell peppers, then mix until well distributed.
– Add the excess oil (oil from the pan-frying) for richness of the stew.
– Add chopped green onions to color the dish (optional).
On the next world cuisine recipe upload is the Korean Fish Cake Soup, known in Korea as Odeng.
Also, like our Facebook Page where I upload some of the past recipes and also other stuff.
#beefbourguignon #boeufbourguignon #juliachildsboeufbourguignon