Barefoot Contessa Beef Stew Food

BEEF BOURGUIGNON

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
• To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

FILET OF BEEF BOURGUIGNON

Steps:

• With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
• In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
• Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
• With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
• Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
• Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately.

SHORT RIBS BAREFOOT CONTESSA STYLE

Steps:

• Preheat the oven to 400 degrees F.
• Spray a sheet pan with Pam, place the short ribs on it,sprinkle with salt and pepper and roast for 15 minutes. Remove from the oven.
• Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots and cook over medium-low heat for 20 minutes, stirring occasionally.
• Add the garlic and cook for another 2 minutes.
• Add the 3 tablespoons of tomato paste. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes.
• Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine or put in cheesecloth, add to pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar.
• Bring to a simmer over high heat.
• Cover the Dutch oven and bake in oven for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside.
• Discard the herbs and skim the excess fat.
• Take the veggies out and reduce the beef stock on stove top, about 20 minutes.
• Put the ribs back into the pot and heat through.

INA GARTEN'S UNFORGETTABLE BEEF STEW

Steps:

• Marinate the Beef
• Place the beef in a bowl with red wine, garlic, and bay leaves.
• Marinate overnight in the refrigerator
• Brown the Beef
• The next day, preheat the oven to 300° F
• In a medium-sized bowl, add the flour, 1 Tbsp salt, and pepper, and combine
• Lift the beef out of the marinade with a slotted spoon, discard the bay leaves and garlic, saving the marinade.
• In batches, dredge the cubes of beef in the flour mix before shaking off the excess.
• Heat a glug of olive oil in a large pot and brown half the beef over medium heat for 5 - 7 minutes, turning to brown evenly (see the notes above)
• Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.)
• Place all the beef in the Dutch oven
• Prep the Veggies
• In a large pot, heat another glug of oil before adding the onions, carrots, mushrooms, and potatoes
• Cook for 10 minutes over medium heat, stirring occasionally
• Add the garlic and cook for a couple more minutes
• Finish the Soup
• Place all the vegetables into the Dutch oven over the beef.
• Add 2 ½ cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon
• Add the stock, rosemary, sundried tomatoes, Worcestershire sauce, ½ Tbsp salt, and 2 tsp pepper
• Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove.
• Cover the pot and place it in the oven to bake it for about 2 hours, or until all of the meat and vegetables are all tender, stirring once during cooking
• If the stew is boiling rather than simmering, lower the heat to 250 or 275° F
• Before serving, stir in the frozen peas, season to taste, and serve hot

BEEF STEW (INA GARTEN'S)

Steps:

• 1) Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
• 2) The next day, preheat the oven to 300 degrees F.
• 3) Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
• 4) Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. 4) Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef.
• 5) Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add all liquid to dutch oven.
• 6) Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
• 7) Before serving, stir in the frozen peas, season to taste, and serve hot.

PARKER'S BEEF STEW

Steps:

• Place the beef in a bowl with red wine, garlic, and bay leaves.
• Place in the refrigerator and marinate overnight.
• The next day, preheat the oven to 300 degrees F.
• Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper.
• Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade.
• In batches, dredge the cubes of beef in the flour mixture and then shake off the excess.
• Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
• Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally.
• Add the garlic and cook for 2 more minutes.
• Place all the vegetables in the Dutch oven over the beef.
• Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon.
• Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper.
• Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove.
• Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking.
• If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
• Before serving, stir in the frozen peas, season to taste, and serve hot.

BAREFOOT CONTESSA BEEF STEW RECIPE

Steps:

• Marinate the beef with vinegar, garlic, and baby leaves, overnight in the refrigerator.
• Preheat oven at 300F. In a bowl, mix flour, 1 tsp salt and pepper. Take the beef out of marinade, dredge in the flour mixture.
• Heat oil in a wide pot, brown the beef for 5 to 7 minutes in two batches. Place the beef in the Dutch oven.
• In a large pot, heat oil then add onions, potatoes, carrots,and mushrooms. Cook for 10 minutes, then add garlic and cook for another few minutes.
• Place all the vegetables over meat in the Dutch oven.
• In a pot, add the reserved marinade and cook over medium heat. Add beef stock, rosemary, sundried tomatoes, Worcestershire sauce, ½ Tbspsalt, and 2 tsp pepper. Pour this sauce over meat and vegetables and simmer over medium heat on stove.
• Cover the pot and bake for 2 hours in the oven until the meat and vegetables are tender.
• Before serving, add frozen peas and stir. Serve hot.

ULTIMATE BEEF STEW

Steps:

• Preheat the oven to 300˚ F.
• Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
• Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
• Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
• Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
• Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

BAREFOOT CONTESSA BEEF STEW

Steps:

• Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight. The next day, preheat the oven to 300 degrees F. Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven. Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F. Before serving, stir in the frozen peas, season to taste, and serve hot.

PARKER'S BEEF STEW

Steps:

• Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
• The next day, preheat the oven to 300 degrees F.
• Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
• Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
• Before serving, stir in the frozen peas, season to taste, and serve hot.