BEEF BOURGUIGNON POTPIE
Instead of pastry, this rich beef pot pie recipe is topped with flaky croissant pieces. To cut down on prep time for this wine-infused beef pot pie, we recommend starting with refrigerated cooked beef tips.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside.
- In a large skillet heat 3 tablespoons of the butter over medium heat until melted. Add carrots, celery, onions, and pepper. Cook for 7 to 9 minutes or just until vegetables are tender, stirring occasionally. Remove skillet from heat. Add mushrooms, Burgundy, mustard, garlic, rosemary, and thyme. Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in beef with gravy and broth; heat through. Cover and keep warm.
- In a small microwave-safe bowl microwave the remaining 1 tablespoon butter on 70 percent power (medium-high) about 30 seconds or until melted. Brush cut sides of croissants with melted butter; cube croissants. Transfer hot meat mixture to the prepared baking dish. Sprinkle with cubed croissants. Bake, uncovered, for 20 to 25 minutes or until filling is bubbly and croissants are golden.
Nutrition Facts : Calories 330 kcal, Carbohydrate 21 g, Cholesterol 77 mg, Protein 21 g, SaturatedFat 8 g, Sodium 885 mg, Sugar 8 g, Fat 16 g, UnsaturatedFat 4 g
BEEF BOURGUIGNONNE POT PIE
Provided by Inez Valk-Kempthorne
Categories Vegetable Bake Kid-Friendly Dinner Steak Healthy Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 24
Steps:
- Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season 1/2 cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8-10 minutes per batch. Transfer to a plate.
- Cook bacon in same pot, stirring often, until brown and crisp. Add 1/4 cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.
- Mix 1 tablespoon flour and 1 tablespoon butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1 - 1 1/2 hours.
- Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8-10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25-30 minutes. Let stew cool.
- Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4" larger than baking dish (use a 2-qt. oval or an 8" square). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Transfer stew to baking dish. Brush edge of pastry with egg.
- Using a cutter, punch out a circle in the center of chilled pastry. Drape pastry over filling and trim to a 1" overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.
- Bake until crust is deep golden brown, 30-35 minutes. Let pie cool slightly.
- Do ahead: Stew can be made 2 days ahead. Cover and chill.
BEEF BOURGUIGNONNE
Steps:
- Preheat the oven to 325 degrees. Heat a 6-to-8-quart Dutch oven over medium-high heat; add the bacon and cook until lightly browned. Remove with a slotted spoon to a large plate, leaving the drippings in the pot.
- Pat the beef dry with paper towels; season with salt and pepper. Add the beef to the pot in a single layer (do this in batches); sear for 3 to 5 minutes, turning to brown all over. Transfer with a slotted spoon to the plate with the bacon.
- Add the carrots and onions to the pot and cook until softened and slightly browned, 7 to 8 minutes. Season with salt and pepper. Meanwhile, make a "bouquet garni": Tie the thyme, bay leaf, garlic, parsley and celery together with twine (nestle the garlic in the celery stalk).
- Return the bacon and beef to the pot. Add the flour and stir for a few minutes until the meat is coated. Stir in the tomato paste. Add the brandy and cook until reduced by half, about 5 minutes. Add the red wine; cook until reduced by half again, about 10 more minutes. Add the stock and bouquet garni; bring to a low boil. Stir gently, then cover and transfer to the oven; cook until the meat is tender and cooked through, stirring occasionally, about 1 hour 30 minutes.
- Meanwhile, melt the butter in a medium skillet over medium heat. Add the pearl onions and cook until slightly softened, about 2 minutes. Add the sugar and 1/4 cup water; cook until the water evaporates and the onions are browned, about 5 minutes. Add the mushrooms; cook until slightly softened and golden, 3 to 4 minutes. Season with salt and pepper; set the skillet aside.
- Remove the meat from the pot with a slotted spoon. Let the sauce sit for a few minutes, then skim off the fat and discard. Return the meat to the pot. Add the pearl onions and mushrooms; heat through. Season with salt and pepper and garnish with parsley. (For better flavor, make the dish a day ahead.)
BEEF BOURGUIGNON
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
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
MUSHROOM BOURGUIGNONNE POT PIE
Juicy cremini mushrooms are simmered in a herbed red wine broth and baked up in a flaky puff pastry crust to create this hearty and flavorful vegan pot pie. Adapted from Bon Appétit's Beef Bourguignonne Pot Pie.
Provided by Oh My Veggies
Categories Main Course
Time 1h40m
Number Of Ingredients 17
Steps:
- Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the mushrooms, placing them in as even a layer as possible. Cook until the mushrooms begin to brown, about 5 minutes. Flip and cook 5 minutes more, until browned on the other side. Remove the mushrooms from the pot and transfer to a plate.
- Recoat the bottom of the pot with the remaining tablespoon of olive oil. Once the oil is hot, add the onion, carrots and leek. Sauté until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the whiskey and parsley, stir to incorporate and simmer until most of the whiskey has evaporated, 1-2 minutes. Add 1 cup of red wine and bring to a simmer.
- Add the flour, one tablespoon at a time, stirring constantly, until the flour forms a smooth paste with cooking liquid. Return mushrooms to the pot and add the remaining wine, broth, pearl onions, thyme and bay leaf. Stir a few times to incorporate.
- Raise heat and bring to a slow boil, then lower heat and simmer until the liquid is thick and the carrots are fork tender, about 30 minutes. Remove from heat. Discard the bay leaf and season with liquid smoke, salt and pepper to taste.
- Preheat oven to 400°F. Spray an 8x8-inch baking dish with an oil mister or cooking spray.
- Roll one sheet of puff pastry until it's large enough to cover the bottom and sides of dish, with about an inch overhang. Place the puff pastry into the baking dish and allow the center to fall into the dish, pressing very gently until the sheet conforms to the inside. Pour the mushroom stew into the dish, over the puff pastry sheet.
- Roll the other puff pastry sheet until it's large enough to cover the dish. Place this sheet over the top of the dish, covering the stew completely. Pinch the edges of the top and bottom puff pastry sheets together and trim any edges that hang more than an inch or so below the top edges of the dish. Cut a few slits into the top sheet of puff pastry to vent steam.
- Bake until the crust is puffy and lightly browned, about 30 minutes. Remove from the oven and allow to sit for about 5 minutes before serving.
Nutrition Facts : Calories 848 kcal, Sugar 24 g, Sodium 552 mg, Fat 50 g, SaturatedFat 16 g, Carbohydrate 75 g, Fiber 5 g, Protein 22 g, Cholesterol 41 mg, UnsaturatedFat 31 g, ServingSize 1 serving
BEEF BOURGUIGNON POT PIE
Provided by Samantha Ferraro
Time 3h20m
Number Of Ingredients 25
Steps:
- Pre-heat oven to 350 degrees Fahrenheit.
- First saute the mushrooms and onions. In a skillet over medium heat, melt butter and olive oil together and then add mushrooms and pearl onions, stirring so everything is coated with the butter.
- Next, add the herbs (leaving whole is fine), red wine and season with salt and pepper and cook until onions are just about tender, 10-15 minutes. Once done, set aside.
- In a large pot or dutch oven, drizzle with olive oil and add chopped bacon. Cook until fat has rendered, then remove bacon to a plate and set aside.
- Next, dredge the cubed beef lightly in flour, shaking off any excess and add the beef cubes to the same pot, searing on all sides. You may have to do this in several batches to not overcrowd the pot.
- Once all the beef is seared (it will be under-cooked in the middle), remove to a plate and set aside.
- In the same pot, add the sliced carrot, leeks and shallot and saute for about 2-3 minutes until the leeks and shallot begin to soften. You may have to add a bit more oil if it's too dry.
- Then stir in 1 Tb tomato paste, chopped garlic and chopped herbs and saute for another minute.
- De-glaze by pouring in 1 cup of beef stock and using a wooden spoon to scrape all the bits off the bottom of the pot.
- Add back the bacon and cubed beef to the pot. Pour in 3 cups of red wine and 2-3 cups of beef stock until just barely covering everything. Add in 2 bay leaves and gently stir everything together.
- Cover the dutch oven with a tight fitting lid and bake for 2-21/2 hours, or until the meat is tender.
- While stew is cooking, you can prep the puff pastry.
- On a floured surface, roll out the puff pastry to it's a bit thinner, about 1/8th of an inch but not too thin to tear.
- Use your pot pie dishes as a guide to cut circles, leaving about 1 inch overhang.
- Once stew is done, remove from the oven and add the mushrooms and onions and gently stir everything together. Allow to cool slightly.
- Then ladle the stew into preferred baking dishes and cover with puff pastry. Cut a small hole into the crust and brush with egg wash.
- Place pot pies on a baking sheet and bake for about 20-25 minutes or until the crust is golden brown.
- Once done, remove from oven and allow to cool for 5-10 minutes before serving.
BEEF BOURGUIGNONNE
This is the perfect stew to make on a cold winter's day! Your house will smell amazing when this simmers on your stove!
Provided by yooper
Categories Stew
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine thyme, salt and black pepper.
- Add beef and toss to coat.
- In a large pot, heat oil over medium heat.
- Add half of the beef and cook 10 minutes, or until browned, stirring occasionally.
- Transfer beef to bowl.
- Repeat with remaining beef, then return the already browned beef to the pot.
- Stir in broth, wine, and garlic.
- Reduce heat to low, cover tightly and simmer 1 hour, stirring occasionally.
- Add carrots, potatoes, mushrooms and onions.
- Cover and cook 1 hour, stirring occasionally.
- In a small bowl, combine water and flour; gradually stir into the stew.
- Cook, uncovered, 10 minutes, or until stew is slightly thickened, stirring occasionally.
Nutrition Facts : Calories 617.7, Fat 22.5, SaturatedFat 7, Cholesterol 190.8, Sodium 806.9, Carbohydrate 25.9, Fiber 4, Sugar 4.6, Protein 68.3
BEEF BOURGUIGNON
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
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
BEEF BOURGUIGNONNE
Make and share this Beef Bourguignonne recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Stocks
Time 1h20m
Yield 8 Fillets, 8 serving(s)
Number Of Ingredients 17
Steps:
- With a sharp knife, cut the fillet crosswise into 1-inch-thick slices.
- Salt and pepper the fillets 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 fillet 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 over cook. Season, to taste, and serve immediately.
BEEF AND HERBED BISCUIT POT PIE
Growing up, I didn't have the best opinion of pot pie. My family loved those individual frozen pot pies that you find at the supermarket.
Categories main dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 24
Steps:
- For the filling:Preheat oven to 375ºF (190ºC). In a large skillet or soup pot, melt butter over medium heat. Add onion, celery, and carrots and stir. Cover and cook, stirring occasionally, until tender, about 10-15 minutes. Add garlic, flour, and salt and pepper to taste. Stir and cook for 2 minutes. Whisk in beef broth and cream. Bring to a boil. Stir in parsley, peas, and beef. Taste and adjust seasoning if needed. Pour everything into a 13x9-inch pan.For the biscuits:Place flour, baking powder, baking soda, salt, pepper, thyme, rosemary, and parsley in a food processor fitted with the blade attachment. Pulse until well combined. Scatter the butter pieces over the flour mixture. Pulse until butter is in pea-sized pieces. This can also be done by hand.Transfer to a mixing bowl. Pour the buttermilk over the dry ingredients and gently mix with a fork until evenly moistened, adding more buttermilk if necessary. Turn dough out onto a floured work surface. Gently roll into an elongated rectangle and fold the dough into thirds, bringing each shorter end towards the middle. Repeat 2 more times. Finally, roll the dough into a rectangle that's slightly smaller than 13x9 inches.Cut the dough into squares and place on top of the filling in the pan. Bake in preheated oven until filling is bubbly and the biscuits are golden, about 25-30 minutes. Allow to cool in pan for 5-10 minutes and serve with butter.Recipe for pot pie filling adapted from my Chicken and Biscuit Pot Pie recipe. Recipe for biscuits adapted from Jovial Foods.Note: I used einkorn flour to make the biscuits. If you don't have any einkorn flour on hand, simply use your favorite buttermilk biscuit recipe that yields about 12 biscuits and add cracked pepper, rosemary, parsley, and thyme to the dry ingredients. Einkorn flour doesn't substitute 1:1, so make sure to use a recipe that's designed for wheat flour.
BEEF BOURGUIGNON
This delicious easy Beef Bourguignon recipe is simple to make in a pressure cooker, slow cooker, oven or stove top.
Provided by Sarah Barnes
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Heat the oil over a medium heat in your pressure cooker and brown the beef in batches. Removing from the pan as they are coloured.
- After you've browned the beef and the pan is empty (apart from the beef bits stuck to the pan - keep these!) pop in the bacon pieces and fry on a high heat until starting to go brown and crispy.
- Add in the garlic, onions, carrots and mushrooms and fry for a couple of minutes until just starting to colour.
- Put the browned beef back into the pan, along with the red wine, beef stock, dried thyme, tomato puree and plenty of salt and pepper. Give everything a good stir.
- Lock on the lid of the pressure cooker, turn the pressure to II (or whichever regular setting your pressure cooker uses), wait for the pressure indicator to show you that it has reached pressure and then reduce the heat until it reaches a low, regular hiss.
- Cook for 45 minutes and when the time is up, quick release the pressure (making sure it's away from your face/hand).
- Spoon a ladle or two of cooking juice out of the pan into a small bowl and whisk in the cornflour to make a smooth paste with no lumps. Add back into the pressure cooker and stir well.
- Allow this to bubble for 5 minutes to thicken and serve.
- (NOTE: PLEASE CONSULT THE INSTRUCTIONS FOR YOUR OWN PRESSURE COOKER AS THEY MAY DIFFER AND THOSE INSTRUCTIONS SHOULD TAKE PRECEDENCE!)
Nutrition Facts : Calories 571 kcal, Carbohydrate 22 g, Protein 43 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 125 mg, Sodium 515 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
BURGUNDY BEEF STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
- Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
- Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
- Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.
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BEEF BOURGUIGNONNE POT PIE RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (136)Estimated Reading Time 4 minsServings 6
- Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season ½ cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8–10 minutes per batch. Transfer to a plate.
- Cook bacon in same pot, stirring often, until brown and crisp. Add ¼ cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.
- Mix 1 Tbsp. flour and 1 Tbsp. butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1–1½ hours.
- Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8–10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25–30 minutes. Let stew cool.
BEEF BOURGUIGNON POT PIE RECIPE - HOME CHEF
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4.2/5 (78)Total Time 1 hr 50 minsCategory Main CourseCalories 527 per serving
- Add the beef to a large mixing bowl and season it with the salt and pepper then toss with the flour. Set aside.
- In a large cast-iron cocotte dutch oven, cook the bacon over medium-low heat until the edges of the bacon are crispy. Remove the bacon to a large bowl, leaving the rendered fat in the pan.
- Increase the heat to medium high. Add the beef to the fat in the pan and brown it on all sides. Remove the beef rom the pan to the bowl with the bacon.
BEST BEEF BOURGUIGNON RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Main CourseServings 6
- Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes.
- Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade.
- Preheat the oven to 150C/130C Fan/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside.
- Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.
- Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides.
- Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.
- Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes.
- Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time.
BEEF BOURGUIGNON RECIPE - FOOD & WINE
From foodandwine.com
Servings 8Total Time 4 hrsCategory Steak Cuts
- Heat 1/2 cup grapeseed oil in a large enameled cast-iron Dutch oven over medium-high. Add beef in batches, cooking until browned on all sides. Return beef to pan. Reduce heat to medium, and add bouquet garni and garlic cloves. Let simmer a few minutes. Stir in flour.
- Add wine and fond de veau. Season with salt and white pepper. Skim fat from surface. Reduce heat to medium-low to maintain a simmer. Cover and cook 3 hours, stirring and skimming occasionally.
- Melt butter in a medium skillet over medium. Stir in 1/2 cup water and sugar. Add onions, and cook, stirring occasionally, until caramelized, about 10 minutes. Keep warm.
- Heat remaining 3 tablespoons grapeseed oil in a second medium skillet over medium. Add bacon and mushrooms, and cook, stirring often, until bacon fat is rendered and mushrooms are lightly browned, about 10 minutes. Discard fat; add bacon and mushrooms to onions.
BOEUF BOURGUIGNON POT PIE (BEEF BURGUNDY POT PIE ...
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Reviews 4Category DinnerCuisine FrenchTotal Time 1 hr
- In a large, non-stick skillet with high sides, saute the bacon over medium high heat until crisp. Remove the bacon from the pan, but leave the fat.
- Increase the heat to high and add the beef stew cubes to the bacon fat. Sear the beef on all sides and remove it from the pan.
- If necessary, melt a little extra butter in the pan. Add the onions and garlic to the pan. Saute 3-4 minutes over medium heat. Add the mushrooms and carrots, and saute for an additional 5 minutes.
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