How to cook a nice Boeuf Bourguignon fast

Many people are very scarred to cook french meals because they always believe the ingredients will be expensive or too hard to find, with the boeuf Bourguignon it is not the case. I hope you will enjoy cooking this wonderful meal.

In order to get the best out of this meal you will need to follow a few simple rules. First bring 1 1/4 tablespoons of olive oil to sizzling point in your pan and sear your meat(beef) slowly with a few pieces of meat at a time, this is very important.Your meat should finally have a nice dark brown color.
Now you will have to add your onions, all you have to do is slice them and mix everything in your pan until you get a nice brown color.

In the next step you will need to soak up all the juices,sauce by adding a little bit of flour, while stirring the meat with the onions, pour slowly some Burgundy or Brandy, keep stirring at low heat.
Now you need to cut your garlic, add some parsley, a little bit of thyme, pepper and salt, it is very important to keep the heat very low or your sauce will burn.
You will now need to use another pan and fry some shallots and thin pieces of beacon or pancetta using again your olive oil, make sure the beacon is perfectly cooked, add your mushrooms and pour everything in your beef pan, cover the boeuf bouguignon with the lid and leave it at a very low heat for at least 2.30 minutes until almost tender. Check your sauce from time to time to make sure it does not become too thick. Don't forget to add a little bit more parsley on the top of your serving to make it look nice.
You can now make a tasty salad with patatoes as a great accompaniment with your boeuf bourguignon.
I hope you will enjoy this wonderful meal!

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