Beef Bourguignon Food

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BEEF BOURGUIGNON



Beef Bourguignon image

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.

Provided by Karina

Categories     Dinner

Time 3h15m

Number Of Ingredients 18

1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, (roughly chopped)
3 pounds (1 1/2 kg) beef brisket, trimmed of fat ((chuck steak or stewing beef) cut into 2-inch chunks)
1 large carrot (sliced 1/2-inch thick)
1 large white onion, (diced)
6 cloves garlic, (minced (divided))
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions ((optional))
3 cups red wine (like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine)
2-3 cups beef stock ((if using 2 cups of wine, use 3 cups beef stock))
2 tablespoons tomato paste
1 beef bullion cube, (crushed)
1 teaspoon fresh thyme, (finely chopped)
2 tablespoons fresh parsley, (finely chopped (divided))
2 bay leaves
1 pound fresh small white or brown mushrooms, (quartered)
2 tablespoons butter

Steps:

  • Preheat oven to 350°F (175°C).
  • Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  • Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  • In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  • Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
  • Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
  • In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
  • Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
  • Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
  • Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
  • You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  • Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
  • If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
  • To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

Nutrition Facts : Calories 673 kcal, Carbohydrate 17 g, Protein 56 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 169 mg, Sodium 620 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

PERFECT BOEUF BOURGUIGNON



Perfect boeuf bourguignon image

Make this beef bourguignon recipe perfect by getting good-quality, well-marbled meat from the butcher's shop. The supermarket meat is often too lean and will become dry rather than succulent during the long cooking. Serve with creamy mashed potatoes and some green vegetables, or even a crisp side salad with a mustardy dressing. Each serving provides 669 kcal, 59g protein, 16g carbohydrates (of which 9g sugars), 30g fat (of which 11g saturates), 3.5g fibre and 2.4g salt.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 6

Number Of Ingredients 17

1.6kg/3lb 8oz good-quality braising steak (chuck steak)
4-5 tbsp sunflower oil
200g/7oz smoked bacon lardons or smoked streaky bacon, cut into 2cm/¾in pieces
1 large onion, finely chopped
2 garlic cloves, crushed
75cl bottle red wine
2 tbsp tomato purée
1 beef stock cube
2 large bay leaves
3 bushy sprigs fresh thyme
25g/1oz butter
450g/1lb pearl onions, or 24 baby onions
300g/10½oz chestnut mushrooms, wiped and halved or quartered if large
2 heaped tbsp cornflour
2 tbsp cold water
flaked sea salt and freshly ground black pepper
chopped fresh parsley, to garnish

Steps:

  • Cut the braising steak into chunky pieces, each around 4-5cm/1½-2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.
  • Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium-high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Preheat the oven to 170C/150C Fan/Gas 3.
  • Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2-3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5-6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more.
  • Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ -1¾ hours, or until the beef is almost completely tender.
  • While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don't fall apart and peel off the skin.
  • A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2-3 minutes over a fairly high heat until golden brown, turning often.
  • Mix the cornflour with the water in a small bowl until smooth.
  • Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon - if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob.
  • To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve.

Nutrition Facts : Calories 669kcal, Carbohydrate 16g, Fat 30g, Fiber 3.5g, Protein 59g, SaturatedFat 11g, Sugar 9g

NEXT LEVEL BEEF BOURGUIGNON



Next level beef bourguignon image

Take beef bourguignon to new heights with our ultimate recipe for the classic red wine stew. It's a great make-ahead braise to feed family and friends

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 5h

Number Of Ingredients 16

1.2kg stewing beef
1 garlic bulb, halved
1 star anise
small pack thyme
3 bay leaves
1l full-bodied red wine (preferably French and made from pinot noir)
5 tbsp sunflower oil
6 carrots, cut into large chunks
1 onion, roughly chopped
3 celery sticks, roughly chopped
1 tsp tomato purée
1 heaped tbsp plain flour
150g unsmoked bacon lardons
150g pearl onions or small shallots, peeled
150g button mushrooms
small pack parsley, leaves roughly chopped, to serve

Steps:

  • A day or two ahead, cut the meat into large 5cm chunks. Put in a glass bowl with the garlic, star anise, thyme, bay and plenty of seasoning. Mix everything together well.
  • Pour the wine into a large saucepan (keep the lid to hand and turn off any extractor fans). Bring to a boil, then, at arms-length, ignite with a long match. Wait for the flames to burn off (there will be quite a few), then boil for 5 mins more. If you don't feel comfortable setting the flames alight, just boil the wine. Pour the wine over the meat, then cover and cool slightly before chilling overnight or for up to 36 hrs.
  • Lift the beef out of the marinade and dry on kitchen paper. Heat half the oil in a large casserole. Working in batches, brown the beef for 10 mins, adding more oil if needed (watch out - this will splutter). Once browned, transfer the beef chunks to a plate.
  • Heat oven to 150C/130C fan/gas 3. Add a touch more oil to the dish, then tip in the veg and gently brown for 10 mins. Use a wooden spatula to scrape any sticky bits off the bottom. Scatter over the flour and cook for 2 mins, then stir in the tomato purée. Add the meat and any juices from the plate back in, then pour over the marinade with all the aromatics. Bring everything to a simmer and give it a good stir, then cover and place in the oven for 3½-4 hrs, stirring every hour or so until the meat is very tender. You now have a delicious rustic stew that can be served as is, but keep going to take it to the next level.
  • Leave the stew to cool, then carefully tip into a sieve or colander set over a bowl. Lift the meat and carrots back into the casserole, then squish everything else in the sieve so that you extract the juices and some of the garlic gets squished through. Simmer this sauce in a pan for 10 mins or until thickened to your liking, then pour over the meat.
  • While the meat is braising, heat the rest of the oil in a frying pan. Fry the bacon and onions for 15 mins until the bacon is crisp and the onions have softened and browned. Turn the heat up, add the mushrooms and fry until cooked. Tip the contents of the frying pan into the casserole, stir and simmer for a few mins. Scatter over the parsley, then bring the dish to the table and serve with the carb of your choice.

Nutrition Facts : Calories 652 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 1.3 milligram of sodium

SLOW COOKER BEEF BOURGUIGNON



Slow Cooker Beef Bourguignon image

Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection in a rich sauce. This meal is comforting and perfect for the cold months ahead!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 9h20m

Number Of Ingredients 13

5 slices bacon (finely chopped)
3 pounds boneless beef chuck (cut to 1 inch cubes)
1 cup red cooking wine
2 cups chicken broth
1/2 cup tomato sauce
1/4 cup soy sauce
1/4 cup flour
3 garlic cloves (finely chopped)
2 Tablespoons thyme (finely chopped)
5 medium Carrots (sliced)
1 pound baby potatoes (I used tri color)
8 ounces fresh mushrooms (sliced)
fresh chopped parsley for garnish

Steps:

  • In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  • Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
  • Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parsley and serve with mashed potatoes if desired.

Nutrition Facts : Calories 181 kcal, Carbohydrate 22 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 1062 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h15m

Number Of Ingredients 11

4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
Coarse salt and ground pepper
1/3 cup all-purpose flour
1 large onion, chopped
3 large cloves garlic, finely chopped
2 tablespoons tomato paste
6 medium carrots, cut diagonally into 3/4-inch slices
1 bottle dry red wine (3 cups)
1/2 teaspoon dried thyme
Roasted Mushrooms and Pearl Onions

Steps:

  • In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
  • Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
  • Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
  • Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
  • Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
  • Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

BEEF BOURGUIGNON



Beef Bourguignon image

Provided by Anne Burrell

Time 16h

Yield 8 servings

Number Of Ingredients 22

5 cloves garlic, smashed
3 fresh bay leaves
2 carrots, peeled and halved
2 ribs celery, halved
1 large onion, peeled and quartered
One 750-ml bottle red wine, such as Burgundy
4 pounds beef chuck, cut into 1-inch chunks
Extra-virgin olive oil
Kosher salt
1/2 cup all-purpose flour
8 ounces slab bacon, cut into lardons
1 pound cremini or white button mushrooms, quartered
2 carrots, peeled and cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 large onion, peeled and cut into 1/4-inch dice
1/4 cup tomato paste
3 to 4 cups beef stock
1 bundle fresh thyme
1 pound red bliss potatoes, quartered
1/2 bunch fresh chives, finely chopped, for garnish
Crusty bread, for serving

Steps:

  • For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)
  • For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.
  • Preheat the oven to 350 degrees F.
  • Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.
  • After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.
  • Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.
  • Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.
  • Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.

BEEF BOURGUIGNON



Beef Bourguignon image

This stovetop stew is loaded with taste, but is easy to do. While the name sounds fancy, even a beginning cook can master it. It's our traditional holy day meal.-Elodie Rosinovsky, Brighton, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 6 servings.

Number Of Ingredients 15

4 bacon strips, chopped
1-1/2 pounds beef stew meat
1 large onion, sliced
1/2 cup sliced fresh carrot
2 tablespoons all-purpose flour
1-1/4 cups dry red wine
1 cup beef broth
2 bay leaves
1 teaspoon tomato paste
1/2 teaspoon dried thyme
1/8 teaspoon pepper
12 fresh pearl onions, trimmed
1/2 pound small fresh mushrooms, halved
1 ounce bittersweet chocolate
Mashed potatoes

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Brown stew meat in drippings in batches. Remove and keep warm., In the same pan, saute onion and carrot until crisp-tender. Stir in flour until blended. Gradually add wine and broth; stir in bay leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a boil. Reduce heat; cover and simmer for 2 hours., In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Stir into stew; cook 30 minutes longer., Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat and discard bay leaves. Stir in chocolate until melted. Serve with mashed potatoes.

Nutrition Facts : Calories 349 calories, Fat 17g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 334mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

BEEF BOURGUIGNON



Beef Bourguignon image

This hearty French-style stew is a classic combination of wine, garlic, and onion. Serve Beef Bourguignon with boiled or roasted new potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h15m

Number Of Ingredients 15

3 tablespoons olive oil
8 ounces button mushrooms (trimmed), quartered if large
3 pounds boneless beef rump roast, cut into 1-inch pieces
Coarse salt and ground pepper
5 strips bacon, cut into 1/2-inch pieces
1 tablespoon tomato paste
2 tablespoons all-purpose flour
3 cups dry red wine
2 cups low-sodium chicken broth
1 bay leaf
1 garlic clove, smashed and peeled
4 carrots, peeled and cut into 1-inch pieces
10 ounces pearl onions, peeled
1 tablespoon butter, cut into pieces
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch, if needed); transfer to plate. Pour off all but 1 tablespoon fat from pot. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.
  • Return beef to pot; add wine, broth, bay leaf, and garlic. Bring to a boil, cover, and transfer pot to oven; cook 1 1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley, if desired.

Nutrition Facts : Calories 538 g, Fat 30 g, Fiber 1 g, Protein 37 g

BEEF BOURGUIGNON



Beef Bourguignon image

Provided by Food Network

Categories     main-dish

Time 2h43m

Yield 4 to 6 servings

Number Of Ingredients 23

2.2 pounds (1 kilogram) good quality beef or Charolais beef, cut into 2-inch pieces.
1 (750ml) bottle Burgundian wine, like Pinot Noir
2 large stalks celery, roughly chopped
2 fresh bay leaves
Pinch fresh thyme
2 large carrots, roughly chopped
2 large onions, peeled and quartered
1 bulb garlic, unpeeled and cut horizontally
1 tablespoon whole black peppercorns
2 ounces (50 grams) butter
2 tablespoons olive oil
8 ounces (200 grams) smoked bacon, pancetta or lardons, chopped into small dices
4 shallots, peeled and roughly chopped
3 tablespoons Dijon mustard
Salt and pepper
Mashed potatoes, recipe follows
6 medium potatoes, peeled and cut into large chunks
1/2 cup (1/4 pint) double (heavy) cream
2 1/2 ounces (75 grams) butter
A handful chives
A handful parsley
3 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

  • Place the beef in a large bowl and add all the marinade ingredients. Cover and marinade for at least 8 hours or preferably overnight, refrigerated.
  • Drain off the liquid from the marinade and reserve. Remove the peppercorns, onions, and garlic. Separate vegetables from the meat. Dry the meat thoroughly on paper towels.
  • Heat a heavy bottomed saucepan. Add the butter and oil, then add in the beef. Cook over a high heat until seared all over, then remove from the pan and keep warm. Add the lardons and cook for 3 to 4 minutes, until golden. Add the shallots and cook until they just begin to soften. Stir in all the marinade vegetables, and cook for a further 3 to 4 minutes. Return the meat to the pan and season generously with salt and pepper and stir in the mustard until all the ingredients are coated generously. Pour in the reserved marinade liquid and bring to a gentle bubble. Cover with a lid and cook for 1 1/2 to 2 hours, the sauce should be thick and the meat tender. You may need to add a little water half way through the cooking process. Serve with mashed potatoes.
  • Cook the potatoes in salted boiling water for 12 to 15 minutes until tender.
  • Heat the cream and butter together until the butter is thoroughly melted. Blanch the herbs in boiling salted water 2 to 3 minutes. Drain and rinse thoroughly under very cold water until completely cooled. Place blanched herbs in a blender and puree. Slowly add the olive oil, while the motor is still running, to form a smooth puree.
  • Mash the potatoes, then add butter and cream. Stir thoroughly until you have a smooth paste. Finally fold in herb puree and season generously. Mix well to form a green smooth mash.

BOEUF BOURGUIGNON A LA JULIA CHILD



Boeuf Bourguignon a La Julia Child image

This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.

Provided by Chef Kate

Categories     Stew

Time 5h

Yield 6 serving(s)

Number Of Ingredients 25

6 ounces bacon, solid chunk
1 tablespoon olive oil
3 lbs lean stewing beef, cut into 2-inch cubes
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 tablespoons flour
3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
2 -3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
1 tablespoon tomato paste
2 garlic cloves, mashed (you may choose to add more)
1 sprig thyme (or 1/2 teaspoon dred thyme)
1 bay leaf, preferably fresh
18 -24 white pearl onions, peeled
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1/2 cup beef stock
salt & fresh ground pepper
1 bay leaf
1 sprig thyme
2 sprigs parsley
1 lb mushroom, quartered
2 tablespoons unsalted butter
1 tablespoon olive oil

Steps:

  • First prepare the bacon: cut off the rind and reserve.
  • Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
  • Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
  • Drain and dry the lardons and rind and reserve.
  • Pre-heat the oven to 450°F.
  • Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
  • Saute the lardons for 2 to 3 minutes to brown lightly.
  • Remove to a side dish with a slotted spoon.
  • Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
  • Once browned, remove to the side plate with the bacon.
  • In the same oil/fat, saute the onion and the carrot until softened.
  • Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
  • Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
  • Set the uncovered casserole in the oven for four minutes.
  • Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
  • Now, lower the heat to 325°F and remove the casserole from the oven.
  • Add the wine and enough stock so that the meat is barely covered.
  • Add the tomato paste, garlic and herbs and the bacon rind.
  • Bring to a simmer on the top of the stove.
  • Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
  • The meat is done when a fork pierces it easily.
  • While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
  • For the onion, if using frozen, make sure they are defrosted and drained.
  • Heat the butter and oil in a large skillet and add the onions to the skillet.
  • Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
  • Pour in the stock, season to taste, add the herbs, and cover.
  • Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
  • Remove the herbs and set the onions aside.
  • For the mushrooms, heat the butter and oil over high heat in a large skillet.
  • As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
  • As soon as they have browned lightly, remove from heat.
  • To Finish the Stew:.
  • When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
  • Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
  • Distribute the mushrooms and onions over the meat.
  • Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
  • You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
  • If the sauce is too thick, add a few tablespoons of stock.
  • If the sauce is too thin, boil it down to reduce to the right consistency.
  • Taste for seasoning.
  • Pour the sauce over the meat and vegetables.
  • If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
  • Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
  • If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
  • 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

Nutrition Facts : Calories 911, Fat 54.3, SaturatedFat 20.2, Cholesterol 202.9, Sodium 1168.6, Carbohydrate 27.1, Fiber 4.5, Sugar 11, Protein 56.6

BEEF BOURGUIGNON



Beef bourguignon image

The secret to this super-rich beef casserole is to use all wine and no stock. Our ultimate beef bourguignon recipe is an instant comforting classic, full of satisfying flavours.

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 4h15m

Number Of Ingredients 14

1.6kg braising steak, cut into large chunks
3 bay leaves
small bunch thyme
2 bottles cheap red wine
2 tbsp oil
3 large or 6 normal carrots, cut into large chunks
2 onions, roughly chopped
3 tbsp plain flour
1 tbsp tomato purée
small knob butter
300g bacon lardons
500g pearl onions or small shallots, peeled
400g mushrooms, halved
chopped parsley

Steps:

  • Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
  • Heat oven to 200C/180C fan/gas 6.
  • Place a colander over another large bowl and strain the marinated meat, keeping the wine.
  • Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
  • Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
  • Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
  • Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
  • To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
  • Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
  • Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.

Nutrition Facts : Calories 767 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 2.09 milligram of sodium

EASY BEEF BOURGUIGNON



Easy BEEF BOURGUIGNON image

Beef bourguignon can be cooked a few different ways. I used to cook mine the traditional way - in the oven for several hours but the recipe was somewhat high maintenance. Over the years, I tried modifying my recipe so I could use my crock-pot without losing any of that beef bourguignon flavor. This is what I ended up with and the meat is so tender and so delicious you may never use your oven again!

Provided by Casey.Company

Categories     European

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 15

6 slices bacon, cut in 1-inch pieces
3 lbs beef rump or 3 lbs chuck, cut in 1 1/2-inch cubes
3 large carrots, peeled and sliced diagonally
1 medium onion, cubed
3 tablespoons flour (or for GF, 1 ¼ tbsp corn starch)
14 ounces low sodium beef broth (about 2 cups)
1 tablespoon tomato paste
2 teaspoons garlic, minced
1 teaspoon dried thyme
1 whole bay leaf
14 ounces white pearl onions, peeled (I use frozen, thawed and drained)
1 lb cremini mushroom, sliced
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup red wine

Steps:

  • cook bacon in fry-pan, remove and drain most of the grease out of the pan. While bacon is cooking, prep your onion and carrots and set aside.
  • 2. add beef cubes to same pan used for bacon and brown well. Placed browned beef cubes in crock-pot that has been coated with cooking spray.
  • 3. add chopped cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions to crock-pot on top of beef (no need to stir). Brown carrot, and cubed onion in same pan as meat and season with 1 teaspoons salt and pepper and add to crock-pot.
  • 4. cook mushrooms and 1 tsp salt in same pan (use cooking spray if needed). Stir in flour (or corn starch). Add broth, mix well until you get a thick mushroom gravy and add as top layer in crock-pot. Cover and cook on low 7 hours.
  • 5. add wine about an hour before serving (at 6 hours of cooking in crock-pot) and stir. Continue cooking. Serve alone with crusty bread or with noodles.
  • tip for thicker gravy: in a small pot, mix 1 tbsp corn starch with 2 tbsp water (1 tbsp butter optional) add to crock pot, stir well and cover on high for 10 minutes.

BEEF BOURGUIGNON I



Beef Bourguignon I image

My sister sent me this recipe and the delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes, noodles or rice.

Provided by COOKPOT

Categories     World Cuisine Recipes     European     French

Time P2DT3h30m

Yield 8

Number Of Ingredients 20

3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
¼ pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced

Steps:

  • For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
  • Preheat oven to 300 degrees F (150 degrees C).
  • For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
  • In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
  • Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
  • Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
  • Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
  • About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 14.1 g, Cholesterol 72 mg, Fat 28.9 g, Fiber 2.6 g, Protein 19.9 g, SaturatedFat 10.6 g, Sodium 638 mg, Sugar 5.7 g

BEEF BOURGUIGNON



Beef Bourguignon image

Elegant entree. I like to serve this at holiday time, or for company. You can make it ahead and reheat it, so it is hostess-friendly. This is Julia Chils' recipe, but I've simplified the directions.

Provided by papergoddess

Categories     Meat

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 -4 lbs beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes
olive oil or peanut oil
1 large carrot, julienned
2 cups sliced onions
3 cups strong red wine, such as mountain red or 3 cups Burgundy wine
2 cups strong beef stock or 2 cups canned beef consomme
1 bay leaf
1 teaspoon thyme
1/3 teaspoon dried orange peel
1 large tomatoes, peeled and chopped
1 tablespoon tomato paste
2 -3 cloves garlic
salt and pepper
18 -24 small white onions
1/2 lb fresh sliced mushrooms (or more)
3 tablespoons flour
1/2 cup water

Steps:

  • Heat oil in large skillet.
  • Add as many pieces of beef to the pan as will fit without crowding.
  • Brown on all sides on fairly high heat.
  • Add more oil if needed.
  • Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
  • Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
  • Set casserole over heat.
  • Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
  • Bring to a simmer, taste, and salt if necessary.
  • Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
  • THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
  • drain, and drop in cold water.
  • trim ends off, and slip skins off.
  • MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
  • butter.
  • Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
  • Stir into stew, until blended and add mushrooms and onions.
  • Cover and bake another 20-30 minutes, or until hot and bubbly.
  • I serve this over noodles for an elegant holiday entree.

Nutrition Facts : Calories 247.7, Fat 0.7, SaturatedFat 0.2, Sodium 346.5, Carbohydrate 35.1, Fiber 5.8, Sugar 14.4, Protein 6

BEEF BOURGUIGNON



Beef Bourguignon image

Hearty, tender beef in a red wine sauce. Serve with a loaf of crusty bread! In Memory of our Julia Child.

Provided by Rita1652

Categories     One Dish Meal

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs cubed stew meat
4 tablespoons butter
1 onion, chopped
1 red pepper, diced
3 garlic cloves, minced
1 lb button mushroom (Cleaned left whole)
1 lb white pearl onion, peeled
4 carrots, peeled and sliced into 1/2 inch pieces
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon dried thyme

Steps:

  • In a small bowl, combine the flour, salt and ground black pepper.
  • Coat the beef cubes with this mixture.
  • Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
  • Add the meat and brown well on all sides.
  • Add the onion, carrots, mushrooms, red pepper, and garlic to it.
  • Saute for 5 to 10 minutes, or until onion is tender.
  • Add the wine, bay leaf, parsley, and thyme.
  • Bake, covered, at 350 degrees for 2 1/2 hours.
  • Remove cover and bake for 30 more minutes.
  • If needed add more wine, chicken broth, or water.
  • Garnish with parsley and crumbled bacon.

Nutrition Facts : Calories 321.6, Fat 11.3, SaturatedFat 5.9, Cholesterol 87.8, Sodium 463, Carbohydrate 17.7, Fiber 3.2, Sugar 6.6, Protein 28.3

LAURA'S BEEF BOURGUIGNON



Laura's Beef Bourguignon image

Try this classic French dish with stew beef, bacon and red wine.

Provided by Laura Calder

Categories     bake,beef,dinner,easter,French,Main,mushrooms

Time 2h43m

Yield 8 servings

Number Of Ingredients 13

4 lb(s) boneless stew beef, such as chuck or sirloin tip, cut into large chunks
2 Tbsp pork fat or olive oil, more if needed
2 carrots, peeled and halved
2 onions, peeled and halved
4 clove garlic, just crushed
¼ cup flour
1 bottle red wine
4 cup beef stock
1 bouquets garni (made from bay leaf, parsley stems, and thyme)
1 Tbsp olive oil, more if needed
6 to 8 slices bacon, cut into lardons
40 baby onions, peeled
1 lb(s) mushrooms

Steps:

  • Heat the oven to 325°F/160°F. Take the meat from the fridge and bring to room temperature, about 20 minutes. Heat the oil in a large casserole. Working in batches, brown the meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours.
  • While the meat cooks, prepare the garnish: Heat the oil, if using, in a pan and brown the bacon. Remove. Add the onions until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup/125 ml water, reduce, then pour over the garnish. Set aside.
  • When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover and simmer until the onions are tender and the flavours have blended, 10 minutes. Adjust the seasonings. Serve.

BEEF BOURGUIGNON



Beef Bourguignon image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 17

2 bay leaves
4 sprigs fresh thyme
3 sprigs fresh parsley, plus extra leaves for garnish
1 sprig fresh rosemary
4 slices bacon, cut into 1/2-inch pieces
3 tablespoons all-purpose flour
3 pounds stew beef
Kosher salt and freshly ground black pepper
2 tablespoon extra-virgin olive oil, plus additional as needed
10 ounces cremini mushrooms, halved or quartered if large
1 onion, halved and thinly sliced
4 cloves garlic, roughly chopped
4 carrots, cut into 1 1/2-inch pieces
2 tablespoons tomato paste
2 cups dry red wine
One 14.5-ounce can reduced-sodium beef broth
One 16-ounce bag frozen pearl onions, thawed

Steps:

  • For the bouquet garni: Wrap the herbs in cheesecloth and secure with butcher's twine, leaving about 6 inches of excess string. Set aside.
  • For the beef bourguignon: Cook the bacon in a large Dutch oven over medium heat until browned but not fully rendered, 5 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate.
  • Place the flour in a shallow bowl. Season the beef well with salt and pepper, then toss it in the flour to coat, shaking off the excess flour. Add the oil to the Dutch oven, heat until shimmering, and then brown the beef in batches. Using a slotted spoon, transfer the browned pieces to a large bowl.
  • Add the mushrooms to the pan. Season with salt and pepper. Cook until browned, about 4 minutes. If the pan looks dry, add more olive oil. Push the mushrooms to the sides of the pan, add the onions and cook until lightly browned, 6 to 8 minutes. Season again with a pinch of salt and pepper. Add the garlic and cook until fragrant, about 1 minute. Carefully tie the bouquet garni to the handle of the pot and drop the bouquet into the vegetables (or simply toss the whole bouquet into the pot). Add the carrots and tomato paste and cook, stirring, for 2 minutes. Add the red wine, increase the heat, and bring to a boil. Then reduce the heat and simmer for 2 minutes, stirring up the browned bits stuck to the bottom of the pan with a wooden spoon. Add the broth and 1 cup water and return the meat and bacon to the pan. Simmer, covered, for 1 hour.
  • Add the pearl onions to the pot and cook, partially covered, until the meat is very tender when pierced with a fork, 1 hour more. Remove the bouquet garni. Season the stew to taste with salt and pepper. Garnish with parsley leaves to serve.

BEEF BOURGUIGNON



Beef Bourguignon image

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

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.

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From monpanierlatin.co.uk


FOOD WISHES VIDEO RECIPES: BUDGET BEEF BOURGUIGNON ...
When the weather cools, and I see football on television, I think of two things; hey, look at the size of that guy's neck, and, this is a great time of year to make stew. This video recipe for Beef Merlot is one of my favorites, and a take-off on the venerable Beef Bourguignon, beef braised in Burgundy wine.
From foodwishes.blogspot.com


BEEF BOURGUIGNON - THE GLOBE AND MAIL
Remove rind and cut bacon into lardons (sticks, ¼ inch thick and 1½ inches long). Simmer rind and bacon for 10 minutes in 1 quart water. Drain and dry.
From theglobeandmail.com


BAREFOOT CONTESSA MAKES BEEF BOURGUIGNON | BAREFOOT ...
Ina's Beef Bourguignon is just about the comfiest meal ever! Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/3jVv0xXIna Garten throw...
From youtube.com


TASTEFOOD: BEEF BOURGUIGNON — A WARMING STEW WORTH THE ...
Beef Bourguignon. Active time: 1 hour. Total time: 3 1/2 to 4 hours. Yield: Serves 6. Stew: Extra-virgin olive oil. 2 1/2 to 3 pounds beef chuck, excess fat trimmed, meat cut into 1 …
From niagara-gazette.com


RECIPE - BEEF BOURGUIGNON - LCBO
FOOD & DRINK > Beef Bourguignon; Beef Bourguignon Autumn 2009. Beef Bourguignon Autumn 2009. BY: Lucy Waverman. This is a typical French braise. Use a stewing meat such as chuck or brisket. To easily remove pearl onion skins, pour hot water over onions and let them sit for 20 minutes. The skins will slip off. Serve with mashed potatoes. 2½ lbs (1.25 kg) stewing …
From lcbo.com


BEEF BOURGUIGNON | THYME & AGAIN
Beef Bourguignon. Ingredients: BEEF, BEEF BROTH, MUSHROOM BROTH, RED WINE, LEEKS, CARROTS, PEAS, ONIONS, GARLIC, NOODLES, MUSHROOM, CORNSTARCH, THYME, SALT & PEPPER Heating Instructions: FROM FROZEN: Preheat Oven 350F. Remove lid and cook 40-45 minutes. Cooking times may vary Comes frozen and ready to reheat …
From thymeandagain.ca


BEEF BOURGUIGNON - COOK
Follow the oven guidelines but cook for 35 minutes. TO COOK ON THE HOB, FROM DEFROST Decant into a large saucepan and simmer on the hob on a medium heat for 15-20 mins. Stir regularly to avoid it sticking or burning, and you can add a splash of water during cooking if the sauce becomes too thick.
From cookfood.net


SIMPLE BEEF BOURGUIGNON RECIPE (FRENCH FOOD ...
/ Simple Beef Bourguignon Recipe (French Food) Blog, Cooking Recipes, France Simple Beef Bourguignon Recipe (French Food) by Sarah updated on March 17, 2021 May 21, 2020. Share Simple Beef Bourguignon Recipe. This traditional French Beef Stew is an amazing family pleaser. It is warm, deep, rich in flavour and the tenderness of the beef is lovely. This …
From smartcookie95.com


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