Beef Bourguignon with Egg Fettuccine

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Beef Bourguignon with Egg Fettuccine. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Beef Bourguignon with Egg Fettuccine is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it's quick, it tastes yummy. Beef Bourguignon with Egg Fettuccine is something that I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Beef Bourguignon with Egg Fettuccine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Bourguignon with Egg Fettuccine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef Bourguignon with Egg Fettuccine is 4 serves. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef Bourguignon with Egg Fettuccine estimated approx 2.5 hours.

To get started with this recipe, we must first prepare a few components. You can have Beef Bourguignon with Egg Fettuccine using 13 ingredients and 15 steps. Here is how you cook it.

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Ingredients and spices that need to be Get to make Beef Bourguignon with Egg Fettuccine:

  1. 700 g to 1 kg beef such as chuck, topside or blade. (I used wagyu beef)
  2. 100-125 g pancetta or speck
  3. 1 tbsp olive oil
  4. 120 g butter
  5. 24 small white onion, peeled
  6. 1 onion, finely chopped
  7. 1-3 tbsp pain flour
  8. 2 cups red wine
  9. 1 cup beef stock
  10. 1 bouquet garni
  11. 1 clove garlic
  12. 10-20 button mushrooms
  13. Freshly chopped parsley

Steps to make to make Beef Bourguignon with Egg Fettuccine

  1. Preheat the oven to 150ºC.

    Cut the beef into large cubes and pancetta into thin strips.
  2. Heat the oil with 30 g butter, add the beef cubes in a several lots and brown thoroughly, removing as each is done.
  3. Add 30g butter to the pan, add pancetta strips and the chopped onion and cook until softened and lightly coloured.
  4. Stir in the flour and cook for another minutes.
  5. Add the beef stock and the wine, stirring.
  6. Return the meat to the casserole, add 1 tbsp tomato paste and season with salt and pepper.
  7. Add bouquet garni and garlic.
  8. Bring slowly to a simmer the cover and cook in the oven for about 1.5 minutes.
  9. Meanwhile, heat the butter to the small pot, add white onion and 1/2 cup of water. Cook for 15 -20 minutes until cook and softened. Strain the water off and set aside.
  10. Add 50 g butter to the pan, sauté the button mushrooms until lightly cooked.
  11. After 1.5 hours the casserole is in the oven, add the onions and mushrooms to the beef and cook again for another 30 minutes.
  12. Boil the egg fettuccine
  13. Serve the beef Bourguignon with egg fettuccine and scatter with parsley.
  14. Enjoy this dish with a beautiful red wine.

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