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.
BOEUF BOURGUIGNON A LA JULIA CHILD
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
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
PERFECT BOEUF BOURGUIGNON
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
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
BOEUF A LA BOURGUIGNON
Provided by Food Network
Time 4h
Yield 6 servings
Number Of Ingredients 28
Steps:
- In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley sprigs, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf and stir well. Add the beef and stir. Refrigerate, covered, overnight.
- Drain the beef and reserve the marinade and vegetables separately. Pat the beef dry with paper towels. Set the beef and vegetables aside.
- Preheat the oven to 275 degrees F.
- Remove the outer rind of the slab bacon. Cut the bacon into lardons: 1 inch long strips about 1/4- inch thick. In a small saucepan, cover the lardons and the rind with cold water and bring to a boil. Lower the heat, and simmer for 3 minutes. Drain the lardons and rind, pat them dry, and reserve both.
- Heat 2 tablespoons of butter and olive oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring, until crisp and their fat has rendered. Using a slotted spoon, transfer the lardons to paper towels to drain.
- Season the beef with salt and pepper, dredge in the flour, and shake off any excess.
- Raise the heat to high and, working in batches, brown the beef. Using a slotted spoon, transfer the beef to a plate. Pour off all but 1 tablespoon of fat and return to high heat. Add the reserved vegetable mixture and tomato paste and cook, stirring occasionally, until well browned, about 5 minutes.
- Return all of the browned beef to the pot. Add the reserved marinade liquid, and reserved bacon rind. Bring to a boil and season with salt and pepper. Transfer the stew to the oven and cook, covered, until the beef is very tender, about 3 hours.
- Remove the stew from the oven. Using a slotted spoon, transfer the beef to a plate. Strain the liquid and discard the solids. Return the beef and strained broth to the Dutch oven with the lardons.
- Put the pearl onions in a skillet with 1 tablespoon of butter and the sugar. Cover the onions with water and season with salt and pepper. Simmer the onions over medium-high heat until almost tender. Raise heat to high, and reduce the cooking liquid to about 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed. Transfer the onions to the stew.
- Heat 3 tablespoons of butter in another skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms, tossing often, until golden brown, about 7 minutes. Transfer the mushrooms to the stew.
- In a small bowl, cream together the tablespoon of softened butter with the tablespoon of flour. Roll the mixture into pea-sized pieces.
- Bring the stew to a simmer and, while stirring gently, add enough beurre manie, bit by bit, to lightly thicken the sauce.
- Divide the stew among 6 shallow soup plates and garnish each with a crouton. Serve immediately with pasta or boiled potatoes.
- Preheat the oven to 400 degrees F. Brush both sides of the bread with the butter and arrange them on a baking sheet. Bake the croutons until golden brown. Dip the edges of the bread in the stew to moisten; then in parsley to lightly coat the edges.
- Yield: 6 croutons
BEEF BURGUNDY AKA BOEUF BOURGUIGNON A LA IVO
This is another of my husband's delicious creations. He makes it with top sirloin, which I also recommend for flavor and texture. Serve over potatoes or pasta.
Provided by Sandi From CA
Categories Stew
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, cook the bacon pieces at medium-low heat, stirring occasionally until the pieces are completely crispy and are swimming in bacon fat. Scoop out the bacon and set aside.
- Put the flour into a large zip lock bag with about a tsp of salt and ditto of pepper. Mix well. Coat the meat cubes in this mixture in 4 batches, removing each batch as it's coated.
- Increase the heat under the pot to high, and brown the meat in batches. If the bacon fat mysteriously disappears, replace with olive oil, or vegetable oil if you want. I know you're not supposed to heat olive oil but it didn't do me any harm, and vegetable oil sometimes forms a nasty-tasting slick on the surface of this dish -- Set the browned meat aside in a bowl.
- Once all the meat is browned, add oil if needed and put the onion, carrot and celery in the pan. Stir over medium-high heat until thoroughly softened. Season to taste with salt and pepper if you like, then add the minced garlic and the meat back in along with its juices. Stir, then add the whole bottle of wine to the pan.
- A word about spices. Before you start simmering, I like adding the herbs at this stage. Lots of fine herbs, definitely some fresh, chopped rosemary, but the truth is, I sort of make it up as I go along at this point. Cover and simmer over low heat for at least 4-5 hours.
- During the final half-hour of simmering, sprinkle the mushrooms with garlic powder and fry until crispy. Set aside.
- Taste the stew. Add salt, pepper and spices where needed. Another flying-by-ear operation! Guilty secret: last time I made this, I added 2 tbsp of Emeril's Essence to the stew and that worked beautifully!
- Serve in a big bowl and sprinkle with the fried mushrooms and parsley. Serve with (or over) potatoes or pasta.
Nutrition Facts : Calories 676.1, Fat 29.5, SaturatedFat 9.1, Cholesterol 146.7, Sodium 331.4, Carbohydrate 24.7, Fiber 1.7, Sugar 3.1, Protein 52.2
BOEUF BOURGUIGNON
Provided by Olivia's Cuisine
Time 3h10m
Number Of Ingredients 23
Steps:
- Bring a pot of water to boil and add the bacon. Cook for 10 minutes, drain and dry with paper towels. (This step removes the excess salt/smoky flavor and renders some of the fat.)
- Pre heat oven to 450 degrees.
- In a large dutch oven (or ovenproof casserole), over medium heat, heat the oil and, once hot, sauté the bacon for 2 to 3 minutes or until golden brown. Remove with a slotted spoon and reserve.
- Increase the heat to medium high and, working in batches, brown the beef on all sides in the hot oil and bacon fat. Remove the browned beef and reserve.
- In the same fat, add the onion and sauté until it begins to brown, about 2 minutes. Add the garlic and carrots and continue sautéing for another couple minutes.
- Return the bacon and the beef to the dutch oven and season everything with salt and pepper. Then, sprinkle the flour and toss to coat the meat. Transfer the dutch oven, uncovered, to the pre heated oven and let it cook for 4 minutes.
- After 4 minutes, toss the meat once more and return the pot to the oven for 4 more minutes. (This process browns the flour and covers the meat with a light crust.)
- Remove the dutch oven from the oven and turn the temperature down to 325 degrees.
- Set the dutch oven on the stove again, over medium heat, and stir in the wine and the beef stock, so that the beef is barely covered. Now it's a good time to scrape any remaining browned bits off the bottom of the dutch oven, using a wooden spoon!
- Add the tomato paste, the thyme and the bay leaf. Once it begins simmering, cover and transfer to the oven. Cook for 2 1/2 to 3 hours or until the meat is tender. The meat is done when a fork pierces it easily.
- While the beef is cooking, prepare the onions and mushrooms.
- Peeling pearl onions can be challenging, so here's a little trick: Bring a pot full of water to a boil. While the water is boiling, trim the root end of the onions. Then add the onions and blanch for about a minute. Transfer them to a bowl of ice water to stop the cooking. Pinch each onion at its stem end, and it should just slip out of its skin. If not, use a paring knife to remove the skin.
- In a large skillet, over medium heat, heat the olive oil and the butter until they are bubbling. Add the onions and sauté for about 10 minutes, stirring occasionally, until they are browned. Be careful not to break their skin!
- Pour the beef broth, season to taste and add the bay leaf. Cover and simmer slowly for 40 to 50 minutes or until the onions are soft (but retain their shape) and the liquid has evaporated. Reserve.
- Wipe out skillet and heat remaining oil and butter over medium high heat. Add the mushrooms and toss and shake pan for four to five minutes. As soon as they begin brown lightly, remove from heat.
- When the beef is done, remove from oven and separate the sauce from the beef, bacon and carrots, using tongs Reserve.
- Strain the sauce through a fine-meshed sieve set over a sauce pan. Skim fat off the sauce and simmer for a minute or two, skimming off additional fat as it rises. Cook until the sauce is thick enough to coat the back of a spoon. If too thick, add a few tablespoons of beef broth.
- Transfer the meat and vegetables back to the dutch oven and pour the sauce over it.
- Cover the dutch oven and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
- Taste for seasoning and fix salt and pepper.
- Garnish with chopped parsley and serve!
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
More about "beef burgundy aka boeuf bourguignon a la ivo food"
BOEUF à LA BOURGUIGNONNE RECIPE (BEEF ... - GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine FrenchAuthor Damien PignoletServings 6Total Time 1 hr 50 mins
- Remove stalks from mushrooms and place in a sealable non-reactive container with marinade ingredients and beef (reserve mushrooms), cover and refrigerate overnight to marinate.
- Remove beef from marinade and pat dry thoroughly with paper towels, then set aside to come to room temperature (chilled meat will not brown easily without shedding its juices).
- Heat 60ml oil in a frying pan over medium heat and brown meat well all over, watching the heat so caramelisation occurs slowly (5-6 minutes). Remove the meat and wipe out pan with paper towels, then return meat to pan. Away from the heat source, add Cognac, return to very low heat, shake pan and allow to boil for 20-30 seconds (take care – the spirit may catch alight over a gas flame, which is desirable but can set off smoke alarms). Turn the beef over and set aside.
RAISING A GLASS TO BEEF BOURGUIGNON, 'ONE OF THE MOST ...
From vinepair.com
Estimated Reading Time 5 mins
BEEF BOURGUIGNON - WIKIPEDIA
From en.wikipedia.org
Place of origin FranceType StewRegion or state BurgundyAlternative names Beef Burgundy, bœuf à la bourguignonne
BEEF BURGUNDY (BœUF BOURGUIGNON) | RHODE FARE
From rhodefare.com
THE 3-DAY (BUT SO WORTH IT!) BEEF BOURGUIGNON RECIPE
From frenchtoday.com
Estimated Reading Time 8 mins
- The Boeuf Bourguignon Marinade. The key to a great Beef bourguignon (or just ‘bourguignon’ as we most often call it) is to marinate the raw meat before you actually cook with it.
- Cooking The Beef Bourguignon. Take the marinade and meat out of the fridge. Take all the meat pieces out and using paper towels, make sure they are as dry as you can.
- The Finishing Touches to Your Beef Bourguignon. What is the thing that people say EVERY time they eat reheated leftover stew? “it’s so much better the next day”.
BEEF BOURGUIGNON RECIPE - ADD A PINCH
From addapinch.com
4.7/5 (3)Estimated Reading Time 4 minsServings 6Total Time 2 hrs 30 mins
- Drizzle olive oil into Dutch oven over medium heat. Add beef to the Dutch oven and brown. Once browned, remove and place in large bowl. Pour juices from the Dutch oven into a separate small bowl.
- Add flour, salt, and pepper to beef, tossing to coat. Return to Dutch oven over medium heat, turning occasionally until browned well. Pour red wine, reserved meat juices into the Dutch oven until meat is covered, plus about 1-inch. Add mushrooms, garlic, onions, tomato paste, and thyme. Stir until well-combined and allow to reach a simmer.
BEEF BOURGUIGNON (BOEUF BOURGUIGNON) - BAKE IT WITH LOVE
From bakeitwithlove.com
Ratings 1Calories 695 per servingCategory Beef Dishes, Dinner Recipes, Stews
- Begin with placing your cubed chuck steak into a medium to large bowl. Season with salt & pepper, the chopped fresh thyme, and add the three bay leaves, then cover with a bottle of your red wine of choice. *Use less red wine, if desired, and increase the amount of beef broth used. If using more beef broth, cover the meat with the desired amount of red wine then add enough beef broth to cover the meat and allow it to marinate overnight.
- Separate the marinated beef from the red wine that it was in overnight, reserving the red wine for use later.
- Bring a large skillet or frying pan to medium high heat and crisp the bacon pieces (about 8 minutes). Do not drain off the bacon grease. Remove the cooked bacon and set aside in a dutch oven or casserole dish (one with a fitted lid).
- Once the bacon has been browned and removed from the skillet or frying pan, begin searing the marinated pieces of chuck steak in batches until all of the pieces of meat have been browned on all sides (about 3-4 minutes) and placed in the dutch oven or casserole dish. *Hopefully you still have had enough bacon grease to use for searing the meat chunks, and enough remaining for frying the chopped onion as well. If not, you may need to add some olive oil as necessary to continue.
BOEUF BOURGUIGNON (BEEF BURGUNDY) - CURIOUS CUISINIERE
From curiouscuisiniere.com
5/5 (2)Category DinnerCuisine FrenchTotal Time 2 hrs 45 mins
- Heat your Dutch oven over medium high. Season the beef cubes with salt and pepper. Sear the seasoned beef, a few at a time so you don't crowd the pan, 1-2 minutes on all sides, until golden. Remove the beef and continue until all the beef has been seared. Set aside.
- Place the diced bacon into the now empty Dutch oven and saute over medium high for 3-4 minutes, until crisp. Remove the bacon, leaving the fat in the Dutch oven.
- Add the quartered mushrooms to the hot bacon fat. Saute the mushrooms for 2-3 minutes until lightly golden. Remove the mushrooms to a separate bowl.
- Add the onions and carrots to what is left of the bacon fat in the Dutch oven. Saute for 3-4 minutes, until the onion is golden brown. Add the minced garlic and continue to saute 1-2 minutes.
BOEUF BOURGUIGNON RECIPE - LOVEFOOD.COM
From lovefood.com
- In a deep dish, mix together the beef, wine, thyme, garlic and Cognac. Cover with cling film and leave to marinate in the fridge for at least 3 hours.
- Heat 4 tablespoons of the oil in a large saucepan or cast iron pot over a medium hear. Add the meat and cook for 20 minutes until brown, season with salt and pepper, then sprinkle with the flour and cook, stirring, for a further 2-3 minutes.
- Add the stock and reserved marinade and bring to the boil. Skim the foam off the surface and add the bouquet garni, then reduce the heat to low and simmer, partially covered, for 1 hour 45 minutes, stirring occasionally, until the meat is tender.
- About 50 minutes before the end of the cooking time, heat another medium saucepan with 1 tablespoon of the oil over a medium-low heat. Add the carrots and onions and cook for 10 minutes or until soft and pale gold in colour, then add to the meat saucepan.
- When the beef is almost ready, heat the remaining oil in a frying pan over a medium heat. Add the mushrooms and pancetta and fry 8-10 minutes, stirring occasionally, until golden brown, then add them to the beef.
BEEF BOURGUIGNON RECIPE (BEEF BURGUNDY ... - A FARMGIRL'S ...
From afarmgirlskitchen.com
5/5 (2)Calories 438 per servingCategory Main Course
WHAT TO EAT IN FRANCE: BOEUF BOURGUIGNON | THE RAMBLING ...
From theramblingepicure.com
Estimated Reading Time 5 mins
BOEUF BOURGUIGNON {BURGUNDY BEEF ... - WHAT A GIRL EATS
From whatagirleats.com
Reviews 4Category EntreeCuisine FrenchEstimated Reading Time 4 mins
TRADITIONAL FRENCH FOOD FROM BURGUNDY - LE BOEUF …
From parisbyemy.com
Estimated Reading Time 2 mins
BURGUNDY BEEF (BOEUF BOURGUIGNON) - AMY'S GREEN APRON
From amysgreenapron.com
Cuisine FrenchCategory Main DishServings 6Total Time 4 hrs 10 mins
8 BEEF BURGUNDY IDEAS | BEEF BOURGUIGNON, BEEF RECIPES ...
From pinterest.com
121 followers
BEEF BURGUNDY (BOEUF BOURGUIGNON) - CLASSIC FRENCH RECIPE ...
From 196flavors.com
4.5/5 (2)Category Main CourseAuthor Mike BenayounTotal Time 3 hrs 20 mins
BOEUF BOURGUIGNON (BURGUNDY-STYLE BEEF STEW)
From pantryfed.com
BOEUF BOURGUIGNON A LA JULIA CHILD RECIPE - FOOD NEWS
From foodnewsnews.com
TFRECIPES - MAKE FOOD WITH LOVE
From tfrecipes.com
BEEF BURGUNDY AKA BOEUF BOURGUIGNON A LA IVO RECIPE - FOOD ...
From pinterest.co.uk
WEST BEND SLOW COOKER INSTRUCTIONS RECIPES
From tfrecipes.com
BEEF BOURGUIGNON : HEVIZ'S : 9781522901594
From bookdepository.com
BEEF BOURGUIGNON - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
BOEUF BOURGUIGNON - THE CALIFORNIA WINE CLUB - RECIPES
From cawineclub.com
THE ENCHANTED JOURNEY OF FOOD!: BœUF BOURGUIGNON AKA BEEF ...
From tejof.blogspot.com
BEEF BOURGUIGNON: 101 DELICIOUS, NUTRITIOUS, LOW BUDGET ...
From readings.com.au
BOEUF BOURGUIGNON - THE FRENCH TRAVELER
From frenchtraveler.com
BOEUF BOURGUIGNON à LA CANADIENNE | FOOD AND A ROOF...
From foodandaroof.wordpress.com
BOEUF BOURGUIGNON (FRENCH BEEF STEW)
From pantryfed.com
BEEF BURGUNDY (BOEUF BOURGUIGNON) RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF BOURGUIGNON | TRADITIONAL STEW FROM BURGUNDY, …
From tasteatlas.com
BEEF BOURGUIGNON | BEEF
From beefupdate.blogspot.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
BEEF BOEUF BOURGUIGNON - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BURGUNDY REGION OF FRANCE - FOOD & GASTRONOMY - BEEF ...
From regions-of-france.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