Beef Burgundy With Bacon Food

SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON

Steps:

• Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet. Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve. ;

BEEF BOURGUIGNON

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

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.

BEEF BURGUNDY I

Steps:

• In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
• Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
• Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
• Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

BEEF BOURGUIGNON

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.

BEEF BURGUNDY

Steps:

• In 5- to 6-quart Dutch oven, heat oil on medium-high heat until hot.
• Pat beef dry with paper towels.
• Add beef, in 2 batches, and cook 5-6 minutes per batch or until well browned on all sides.
• With slotted spoon, transfer beef to medium bowl.
• Preheat oven to 325 degrees F.
• To drippings in Dutch oven, add carrots, garlic, and onion and cook 10 minutes or until vegetables are browned and tender, stirring occasionally.
• Stir in flour, tomato paste, 3/4 t salt and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring.
• Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
• Return meat and any meat juices in bowl to Dutch oven.
• Add thyme and mushrooms, heat to boiling.
• Cover and bake 1 1/2 hours or until meat is fork tender, stirring once.
• Discard thyme sprigs.
• Just before stew is done, cook peas as label directs.
• Stir in peas.

BEEF BURGUNDY WITH BACON

Steps:

• Cook bacon in skillet until browned. Remove bacon.
• Coat beef with flour and brown on all sides in canola oil.
• Combine steak, bacon drippings, seasoning, garlic bouillon, and wine in slow cooker.
• Cover. Cook on LOW 6-8 hours. Add mushrooms.
• Dissolve corn starch in water. Add to slow cooker.
• Cover. Cook on HIGH for 15 minutes.
• Serve over noodles.

BEEF BURGUNDY

Steps:

• In a large deep skillet, heat over medium high heat.
• Add chopped bacon and brown.
• Remove crisp bacon bits and set aside.
• Add 1 1/2 tablespoons butter to pan and melt into bacon drippings.
• Add mushroom slices and turn to coat evenly.
• Season with salt& pepper.
• Saute mushrooms 2 to 3 minutes.
• Add onions and saute another 2 to 3 minutes.
• Remove mushrooms& onions to a plate and set aside.
• Return pan to high heat and add remaining butter to melt.
• Add meat and brown evenly on all sides, keeping meat moving.
• Add flour to the meat and cook flour for 2-3 minutes.
• Add wine to the hot pan and deglaze (scrape bottom of pan to loosen all cooked on bits).
• Bring to a low boil.
• Add broth and bundle of sage and thyme.
• Cover and return to a boil.
• Reduce heat to medium and cook covered for 5 minutes.
• Uncover and add musrooms, onion& bacon.
• Simmer uncovered until sauce thickens a bit.
• Adjust seasoning and remove herb bundle.
• Serve over hot herbed noodles, rice or garlic mashed potatoes.

BEEF BURGUNDY

Steps:

• Preheat oven to 350°F.
• Heat 2 tbsp butter and oil in an oven proof Dutch oven or heavy saucepan.
• Add beef and quickly brown on all sides.
• Sprinkle in flour and cook, stirring, until flour is golden brown.
• Add salt, pepper, garlic, wine and 1 cup of water (or enough to cover meat).
• Bring mixture to a boil.
• Tie the sprigs of celery and parsley together with string for thread.
• Add celery/parsley bundle, bay leaf and thyme to pan.
• Cover tightly and place in oven for 2 hours or until meat is tender.
• Skim off fat and remove the celery, parsley and bay leaf.
• Place bacon in skillet and cook until crisp.
• Add onions and cook until lightly browned, stirring gently.
• Remove onions and bacon from pan using a slotted spoon and add to meat mixture.
• Recover and put back in oven for an additional 15 minutes.
• Heat 2 tsp butter in skillet.
• Add mushrooms and lemon juice.
• Cook gently for about 2 minutes.
• Sprinkle mushrooms and chopped parley over beef mixture.
• Serve immediately.

GLAZED BEEF BURGUNDY

Steps:

• Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
• Transfer bacon with slotted spoon to a medium bowl; set aside.
• Brown meat with garlic, transferring it to a plate.
• Sprinkle evenly with salt and pepper.
• Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
• Transfer mushrooms to bowl with bacon.
• Set aside.
• Return meat with any juices to pan; add onions, broth, wine, and thyme.
• Bring to a boil; reduce heat to low.
• Cover; simmer 1 hour.
• Combine flour and water, mixing until smooth.
• Stir into meat mixture.
• Stir in reserved mushroom mixture.
• Bring to a boil; reduce heat.
• Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
• Remove thyme sprig if fresh thyme was used.
• Serve over noodles, rice or potatoes, if desired.

BOEUF BOURGUIGNON (BEEF BURGUNDY)

Steps:

• Blanch bacon with 1 cup of water in a nonstick pan, to render and give off enough fat to fry with. Remove bacon into a bowl and set aside.
• In the same pan, throw the beef cubes in, few pieces at a time. Sauté until nicely brown on all sides using rendered fat from bacon and 2 tablespoons of olive oil. Then remove browned beef from the pan into the bowl with bacon and set aside.
• In the same fat and pan, brown cubed carrots and sliced onions. Poured out excess fat before the meat and bacon are put back into the pan. Then toss with salt, pepper and flour to coat lightly the meat. Cook till flour in meat turns brown with a light crust. Turn meat and vegetables once while cooking.
• When done, remove the meat and vegetables into a large casserole. Deglaze the pan with red wine, pouring it into the casserole along with the beef stock, almost to cover the meat and vegetables. Stir in the tomatoes and added the herb bouquet. Bring to a simmer and covered. Regulate heat so that liquid simmer very slowly for 4 hours or until the meat is tender and sauce has reduced. It is worth checking the meat every hour and if the level of liquid drops, gradually add half a cup each of the beef stock and red wine.
• When the stew is done, prepare the shallots and mushrooms. Heat 1 tablespoon of olive oil and stir in 2 tablespoons of butter in a skillet, add shallots and sauté over moderate heat, gently rolling them till brown evenly. Then add 1 cup of the stock left, salt and pepper and the same herb bouquet used in the stew. Cover and simmer slowly until the shallots are tender, and the liquid evaporates. Then remove the herb bouquet and set the shallots aside.
• In the same skillet, heat remaining oil and butter over high heat and add the mushrooms, tossing them till brown slightly. Then remove from heat. Set the mushrooms aside until needed.
• Pour the contents of the casserole into a sieve set over a saucepan. Simmer the sauce for 2 minutes in the saucepan, allowing the sauce to reduce gently, to give a rich finish to this dish. Season carefully with salt and pepper.
• Wash out the casserole and put back to heat and return the meat and vegetables. Pour sauce over the meat and vegetables into the casserole. Add in the shallots and mushrooms. Cover and simmer for another 2 minutes, gently basting the meat and vegetables with the sauce several times.
• Serve hot in a casserole or arrange on a stew platter over mashed potatoes or favorite cooked pasta and garnish with parsley.