BOEUF BOURGUIGNON
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
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
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
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.
MARTHA'S VEGETABLE BEEF SOUP
The perfect cold-weather soup: Easy, and so tasty. My family has served this on Christmas night for years. It doubles easily and freezes well. For a meatier soup, double the ground beef.
Provided by Darby "SilverSprite2004" Kenne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat.
- Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 14.8 g, Cholesterol 32.2 mg, Fat 10.5 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 4.2 g, Sodium 582.9 mg, Sugar 4.7 g
BEEF BOURGUIGNON
Make this beef Bourguignon recipe for a delicious, traditional heart-warming meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 21
Steps:
- Cut 2 pieces of cheesecloth into 12-by-22-inch rectangles; lay them on a clean work surface, overlapping each other perpendicularly in the center to form a cross. Pile onion, carrots, garlic, parsley, thyme, rosemary, bay leaves, and peppercorns in center. Gather ends together to enclose contents completely, and tie the top with kitchen twine. Set aside.
- Preheat oven 300 degrees. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add salt pork, and saute until brown and crisp, about 7 minutes. Using a slotted spoon, transfer pork to baking sheet, leaving rendered fat in Dutch oven.
- Season beef cubes with salt and pepper. Working in 2 batches, place beef in Dutch oven in a single layer; cook until dark brown on all sides, about 8 minutes total. Transfer to baking sheet with salt pork before adding next batch.
- Using tongs, transfer beef and pork to Dutch oven. Sprinkle flour over and toss to coat. Slowly whisk in beef stock and bring to a simmer over medium heat, stirring frequently until thickened, about 8 minutes.
- Add wine and tomato paste and season with salt and pepper; stir to combine. Add cheesecloth bundle and bring to a boil over high heat. Cover; transfer to oven. Cook until beef is very tender, about 2 1/2 hours.
- Remove pot from oven and transfer cheesecloth bundle to a large sieve set over a bowl. With wooden spoon, press on bundle to release as much liquid as possible. Discard bundle and pour accumulated juices into Dutch oven.
- Remove beef and pork from Dutch oven. Boil over high heat until it is reduced to about 4 cups. Skim surface as needed with large metal spoon. Reduce heat to low; return beef and pork to Dutch oven.
- While sauce is reducing further, set a large skillet over high heat; add butter and remaining tablespoon oil. Add pearl onions, water, sugar, and a large pinch of salt. Bring to a boil and reduce heat to medium; simmer until almost all the liquid evaporates, 6 minutes. Raise heat to medium-high and add mushrooms. Cook, stirring occasionally, until vegetables are browned and glazed, 4 to 5 minutes. Remove from heat. Transfer mushrooms and pearl onions to Dutch oven and simmer over medium heat until heated through. Adjust seasoning with salt and pepper as desired, and serve at once. Garnish each serving with chopped parsley.
BOEUF BOURGUIGNON SOUP
From first bite to last slurp, you won't be able to get enough of this French bistro-style soup, made entirely in one pot.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 3h
Number Of Ingredients 17
Steps:
- Season ribs with 1/2 teaspoon salt andsome pepper. Coat with cornstarch. Heat oilin a large heavy pot (preferably enameledcast iron) over medium-high heat. Lightlybrown ribs on all sides, about 6 minutes.Transfer to a plate.
- Add mushrooms to pot. Cook untilbrowned, about 4 minutes. Transfer to a bowl;add cubed carrot.
- Add shallots, celery, bacon, and choppedcarrots to pot. Cook until caramelized, about6 minutes. Stir in tomato paste.
- Return ribs with plate juices to pot. Addthyme and bay leaf. Raise heat to high.Add wine. Cook, scraping up brown bits witha wooden spoon, until slightly reduced,about 1 minute. Add stock and water. Bring toa boil. Reduce heat, and simmer, partiallycovered, until beef is tender, 2 to 2 1/2 hours.
- Remove ribs. Separate meat from bones;discard. Cut meat into bite-size pieces; returnto pot. Add reserved mushroom-carrotmixture. Bring to a simmer; cook untilcubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.
BEEF BOURGUIGNON
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
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 SOUP (MARTHA STEWART)
From first bite to last slurp, you won't be able to get enough of this french bistro style soup, made entirely in one pot.l
Provided by Miss V
Categories < 4 Hours
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- 1. Season ribs with 1/2 teaspoon salt and some pepper. Coat with cornstarch. Heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. Lightly brown ribs on all sides, about 6 minutes. Transfer to a plate.
- 2. Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot.
- 3. Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.
- 4. Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
- 5. Remove ribs. Separate meat from bones; discard. Cut meat into bite-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.
Nutrition Facts : Calories 82.1, Fat 4.5, SaturatedFat 0.9, Cholesterol 0.9, Sodium 1216, Carbohydrate 4.5, Fiber 0.9, Sugar 1.4, Protein 3
BOEUF BOURGUIGNON
This Boeuf Bourguignon recipe has been adapted from Julia Child's "Mastering the Art of French Cooking, Volume 1." It's a delicious French-style dish that makes for a lovely main.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees, with oven racks set in the middle and lower-third. In a small saucepan, bring 1 1/2 quarts water to a simmer; add bacon and rind, simmering for 10 minutes. Drain; dry bacon and pot. Reserve rind.
- Heat olive oil in a Dutch-oven over medium heat. Add bacon; cook until lightly browned, 2 to 3 minutes. Using a slotted spoon, remove bacon; set aside.
- Increase heat to medium-high; oil should be just below smoking point. Test by placing one piece of beef in pan; it should sizzle immediately. Add beef in small batches and cook until well-browned on all sides. Remove meat, and set aside with bacon.
- Add carrots and sliced onions; cook until browned. Drain excess; discard.
- Return beef and bacon to pot; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sprinkle in flour, tossing to coat. Transfer pot, uncovered, to middle of oven; bake for 4 minutes. Toss meat and vegetables; bake for 4 minutes more. Transfer pot to stove. Reduce heat to 325 degrees.
- Over medium-low heat, stir in wine and enough stock to barely cover meat. Add tomato paste, garlic, 1/2 teaspoon thyme, 1 crumbled bay leaf, and bacon rind; bring to a simmer. Cover pot, and transfer to lower-third of oven. Bake, regulating heat so stew simmers, until meat is fork tender, 2 1/2 to 3 hours.
- Meanwhile, make an herb sachet. In an 8-by-8-inch piece of cheesecloth, combine 4 sprigs parsley, 1/2 bay leaf, 1/4 teaspoon thyme, and tie using kitchen twine. Set aside.
- In a medium skillet, combine 1 1/2 tablespoons butter and 1 1/2 tablespoons oil over medium-high heat. When butter is bubbling, add whole onions; saute until browned, about 10 minutes.
- Add 1/2 cup stock to pan; season with salt and pepper, and add herb sachet. Simmer, covered, until onions are tender and liquid has evaporated, 40 to 50 minutes. Remove herb sachet, and discard. Set aside.
- Wipe out skillet; place over high heat. Add 2 tablespoons butter and 1 tablespoon oil; butter will begin to foam. As foaming subsides, add mushrooms; saute, stirring often, until lightly browned. Remove from heat; set aside.
- Pour stew into a sieve set over a large saucepan. Rinse out Dutch-oven. Return beef and bacon to pot; add cooked mushrooms and onions.
- Skim fat from sauce. Over medium-low heat, bring sauce to a simmer, skimming off additional fat, 1 to 2 minutes. Sauce should be thick enough to lightly coat the back of a spoon. If too thin, bring to a boil and reduce to correct consistency. If too thick, add a few tablespoons of stock. Season with salt and pepper. Pour sauce over meat and vegetables.
- Bring pot to a simmer, covered, over medium heat, basting meat and vegetables with sauce, 2 to 3 minutes. Garnish with parsley; serve immediately.
TOMATO SOUP - MARTHA STEWART
I am a soup-a-holic and am constantly on a quest for the new, perfect soup. This is it. Trust me. This is homemade tomato soup at its best. The secret is the butter...it imparts the most heavenly taste. The search is over. I am enjoying my second bowl as I post this recipe...simple yet delicious.
Provided by Epi Curious
Categories Vegetable
Time 30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
- Add tomatoes, chicken stock, salt and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions and garlic are soft, 10 to 20 minutes.
- Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.
Nutrition Facts : Calories 158.7, Fat 12.5, SaturatedFat 7.6, Cholesterol 30.5, Sodium 819.7, Carbohydrate 10, Fiber 1.9, Sugar 4.8, Protein 3.9
BEVERAGE CALCULATOR FOR PARTY PLANNING MARTHA STEWART STYLE
This guide is helpful in planning how much to plan for and buy when you're ready to throw your next party. Remember that un-opened bottles can be used at other times, or even returned if the store allows. Thanks to Living's November 2009 issue for this wonderful little party helper! Prep time is perhaps the amount of time it will take you to gather your party supplies and set them out on your bar or buffet table. Serving size and bottle size is a guess, because you're doing the planning..but Zaar needs something filled in.
Provided by Debber
Categories < 60 Mins
Time 31m
Yield 1 for the road, 10 serving(s)
Number Of Ingredients 5
Steps:
- WINE: FIGURE ONE BOTTLE PER 2 PEOPLE PER HOUR. Refer to your favorite winery for directions on chilling and serving. Store wine on its side or upside down below 70*. -- Reds pair well with hearty dishes, -- whites are better with seafood; my favorite is white zinfadel.
- BEER: TWO BEERS PER PERSON PER HOUR. Ale & stout are good choices for winter; -- lagers for summer; -- have light and dark options; store unopened bottles at room temp, chill before serving; flavor spoils if it has been chilled and then goes back to room temperature.
- LIQUOR/SPIRITS: ONE BOTTLE PER 5 PEOPLE PER HOUR. Store at room temps; use opened bottles within a year. -- Vodka is used for martinis, tonics, Bloody Marys, & White Russians. -- Whiskey & bourbon are great for sipping and in Manhattans, sours, old-fashioneds, & mint juleps. -- Gin is a must for a true-martini, gimlets, Tom Collins, Negronis. -- Scotch is often served straight or in a rusty nail. -- Rum is the star of kitchen cooking and in tropical, fruit-based drinks like mojitos and mai tais. -- Tequila can be married with margaritas, sunrises, shady ladies. -- Brandies like cognac and armagnace are mixed with sweet or sour mixers or taken straight.
- MIXERS: THREE BOTTLES PER EACH BOTTLE OF ALCOHOL. Mixers are the base and add the main flavor to the cocktail. -- Sweet & dry vermouth for martinis and manhattans. -- Bitters, triple sec, and cointreau (orange liqueur) provide sour flavors in cosmopolitans and lemon drops. -- Juices include orange, lemon, lime, grapefruit and cranberry, bottled in bulk, should be chilled. -- Tonic water and club soda are must-haves. -- also 7-Up, Sprite, 50/50, Squirt, gingerale.
- ICE: AT LEAST ONE POUND PER PERSON PER HOUR. If your fridge has an ice-maker bag some up for a day or so ahead, and store (of course) in your freezer!
- GARNISHES include but are not limited to the following: fruit slices & wedges, zest strips. -- Limes: margaritas, gimlets,mojitos, daiquiris, cosmopolitans. -- Lemons: sour drinks, lemon drops, Tom Collins & as a general garnish. -- Oranges: old-fashioneds, screwdrivers -- Olives: martinis -- Cherries (fresh or brandied): fizzes, wine coolers, tropicals.
- PARTY PLANNING 101: ice made up ahead of time, from your freezer; glass pitchers for mixing batches of cocktails in advance, napkins, stirrers, cocktail straws, ice bucket, tongs, pour spouts if you want to be fancy, jiggers or shot glasses, bottle opener, shaker, long-handled spoon, zester (if you haven't zested ahead of time), strainer, cutting board & paring knife.
Nutrition Facts : Calories 124.7, Sodium 9.7, Carbohydrate 6.1, Sugar 0.8, Protein 0.5
MARTHA STEWART'S BEEF BOURGUIGNON
All my family can say is Yummy! I left out the mushrooms as my family doesn't like them but Martha included roasted mushrooms in her recipe. It takes some time but is well worth it!
Provided by Kerena
Categories Meat
Time P4DT1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a 6-8 quart saucepan with tightly fitted lid, cook bacon uncovered over medium-low heat, until browned, 10-15 minutes. With slotted spoon transfer bacon to paper towel to drain. Set aside. Reserve bacon fat.
- Season beef generously with salt and pepper. In large bowl, dredge beef in flour, shaking off the excess. Raise heat to medium. Working in 2 batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
- Pour water into pan and bring to boil. Cook, stirring to loosen browned bits, until liquid has reduced to a few tablespons, about 2-3 minutes.
- Add onions and garlic; cook, stirring, until sightly softened, 3 minutes. Add tomato paste and cook one minute.
- Add carrots, meat with juices, wine, thyme and reserved bacon. Bring to a boil. Reduce heat, cover and simmer over low heat, stirring occasionally, until meat is tender but not falling apart, about 3 to 3 1/2 hours.
- Skim fat off surface of stew and discard. Serve or refrigerate covered, overnight.
Nutrition Facts : Calories 697.1, Fat 45.4, SaturatedFat 17.9, Cholesterol 146.6, Sodium 303.3, Carbohydrate 13.9, Fiber 1.9, Sugar 3.9, Protein 39.6
BEEF BOURGUIGNON SOUP
This is another quick yet elegant way to start your dinner party or holiday meal. It's very straightforward and simple, and is guaranteed to please.
Provided by JackieOhNo
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, combine all ingredients. Bring to boil, stirring. Reduce heat.
- Simmer, covered, for 30 minutes. Garnish with sour cream before serving.
Nutrition Facts : Calories 228.6, Fat 11, SaturatedFat 3.4, Cholesterol 46.3, Sodium 1562.5, Carbohydrate 9.8, Fiber 1.1, Sugar 2.1, Protein 17.6
More about "beef bourguignon soup martha stewart food"
10 BEST BEEF VEGETABLE SOUP MARTHA STEWART RECIPES
From yummly.com
MARTHA STEWART CLASSIC BEEF STEW : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BOEUF BOURGUIGNON RECIPE & VIDEO | MARTHA STEWART
From origin-marthastewart.com
BEEF BARLEY SOUP MARTHA STEWART
From beefsoupupdate.blogspot.com
MARTHA STEWART BOEUF BOURGUIGNON : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BAREFOOT CONTESSA | BEEF BOURGUIGNON | RECIPES
From barefootcontessa.com
BEEF BOURGUIGNON | RICARDO
From ricardocuisine.com
MARTHA STEWART'S SURPRISING SPRING TWIST ON BEEF STEW
From mashed.com
MARTHA STEWART | COOKWARE, HOME AND KITCHEN STORE
From martha.com
BOEUF BOURGUIGNON | PUNCHFORK
From punchfork.com
BEEF BOURGUIGNON SIMPLE - ALEX BECKER MARKETING
From alexbecker.org
BEEF BOURGUIGNON - MARTHA STEWART WINE CO.
From blog.marthastewartwine.com
MARTHA STEWART'S BEEF STEW RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BOEUF BOURGUIGNON SOUP RECIPE | RECIPE | FOOD, RECIPES, SOUP …
From pinterest.ca
NUTRITIONAL FACTS: - FOOD.COM
From food.com
10 BEST BEEF VEGETABLE SOUP MARTHA STEWART RECIPES
From foodnewsnews.com
BEEF BOURGUIGNON | PUNCHFORK
From punchfork.com
BEEF STEW RECIPE MARTHA STEWART : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BOEUF BOURGUIGNON - MARTHA STEWART RECIPES | RECIPES, TRADITIONAL ...
From pinterest.ca
BEEF BOURGUIGNON MARTHA STEWART : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEEF BOURGUIGNON - MARTHA STEWART WINE CO.
From marthastewartwine.com
MARTHA STEWART BEEF BOURGUIGNON : OPTIMAL RESOLUTION LIST
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love