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Boeuf Bourguignon
Boeuf Bourguignon

Before you jump to Boeuf Bourguignon recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

Many of us have been trained to believe that comfort foods are not good and must be avoided. However, if your comfort food is candy or junk food this might be true. Other times, comfort foods can be very healthy and good for us to eat. There are a number of foods that actually can boost your moods when you consume them. When you are feeling a little down and are in need of an emotional boost, try a few of these.

Make a few trail mix of nuts or seeds. Your mood can be elevated by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is possible as these foods have a bunch of magnesium which increases your production of serotonin. Serotonin is the “feel good” chemical that dictates to your brain how you feel all the time. The more of it in your brain, the better you’ll feel. Not only that but nuts, in particular, are a great source of protein.

You can see, you don’t need junk food or foods that are not good for you so you can feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to boeuf bourguignon recipe. To cook boeuf bourguignon you need 18 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Boeuf Bourguignon:
  1. Use 230 g sirloin steak
  2. Take 4 pieces bacon
  3. Use 3 medium carrots
  4. Use 1 large onion
  5. Use 1 small potato
  6. You need 100 g mushrooms
  7. Take 5 garlic cloves
  8. Get 1 bottle Red Burgundy wine
  9. Prepare 1 teaspoon tomato purée
  10. Take 1 beef stock cube
  11. Provide 2 teaspoon oil
  12. Get 2 teaspoon plain flour
  13. Prepare Butter
  14. Provide Seasoning
  15. Prepare 3 bay leaves
  16. Get thyme
  17. Provide Black pepper
  18. Prepare Salt
Instructions to make Boeuf Bourguignon:
  1. Prepare the ingredients: cut the onions, carrots and mushrooms into thin pieces. Chop the garlic. Slice the bacon. Cut the steak into chunky pieces and season the beef with salt and pepper.
  2. Heat two teaspoons of oil in a frying pan. Cook the bacon with a medium high heat to bring out its oil. Put the fried bacon aside.
  3. Fry the beef with the bacon oil until it's nicely browned. Put the beef aside.
  4. Cook the onion and carrots in the same frying pan for a few minutes until the vegetables are softened with the flavour of the meat.
  5. Turn down the heat, put back the bacon and beef, add two tea spoons of plain flour and stir well.
  6. Add 250 ml of beef stock, 400 ml of Red Burgundy, one teaspoon of tomato purée. Season with 3 bay leaves, thyme and salt. Bring it to a simmer then cook for 30 minutes with the lid on.
  7. Use another pan to heat up some butter. Fry the mushrooms with the chopped garlic until its buttery browned.
  8. Add the mushrooms back to the simmering stew. Taste the gravy and adjust seasoning. Add more wine or stock to thin it out if needed. Cook for another 10 minutes and watch the gravy become rich and thicken.
  9. Boil a chopped potato and serve with the boeuf bourguignon.

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