Boeuf A La Bourguignon Food

BOEUF A LA BOURGUIGNON WITH HEARTSHAPED CROUTONS

Steps:

• In a large bowl combine marinade ingredients and beef. Chill, covered, overnight. Drain beef, reserving marinade and vegetables separately; pat beef dry and season with salt and pepper.
• Preheat oven to 275/F. Cover bacon and rind with cold water, bring to a boil and simmer 3 minutes. Drain. In a large casserole set over moderate heat cook bacon lardons in butter and oil, stirring often, until golden. With a slotted spoon transfer lardons to paper towels to drain.
• In casserole over moderately high heat brown beef in bacon fat, in batches. Pour off all but 1 tablespoon of fat from casserole. Add reserved vegetable mixture and cook, stirring, for 5 minutes. Add reserved marinade liquid, tomato paste, reserved bacon rind and salt and pepper, bring liquid to a boil and cook in oven, covered, 3 hours. Skim fat from stew and drain meat and vegetables, reserving cooking liquid. Return liquid and meat to casserole.
• Meanwhile make vegetable garnish: In a skillet cover onions with water, add 1 tablespoon of butter, sugar and salt and pepper to taste. Simmer onions until almost tender. Raise heat to high and reduce cooking liquid to 2 tablespoons. Continue to cook onions, shaking pan over heat, until golden brown and glazed. In a skillet set over moderately high heat, melt remaining butter and add mushrooms and salt and pepper to taste. Cook mushrooms, tossing often, for 7 minutes, or until firm. Add the onions and mushrooms to the casserole. Bring liquid in casserole to a simmer and add enough Beurre Manie, bit by bit, stirring constantly, to lightly thicken sauce.
• Make croutons: Brush both sides of bread with melted butter, arrange on a baking sheet and bake in a 400 F. oven until golden brown. Dip edges of bread in Bourguignon sauce and then in parsley.
• To serve: spoon meat and vegetables into shallow serving dishes and garnish with croutons.

BOEUF A LA BOURGUIGNON

Steps:

• In a large bowl combine marinade ingredients and beef. Chill, covered, overnight. Drain beef, reserving marinade and vegetables separately; pat beef dry and season with salt and pepper. Preheat oven to 275F. Cover bacon and rind with cold water, bring to a boil and simmer 3 minutes. Drain. In a large casserole set over moderate heat cook bacon lardons in butter and oil, stirring often, until golden. With a slotted spoon transfer lardons to paper towels to drain. In casserole over moderately high heat brown beef in bacon fat, in batches. Pour off all but 1 tablespoon of fat from casserole. Add reserved vegetable mixture and cook, stirring, for 5 minutes. Add reserved marinade liquid, tomato paste, reserved bacon rind and salt and pepper, bring liquid to a boil and cook in oven, covered, 3 hours. Skim fat from stew and drain meat and vegetables, reserving cooking liquid. Return liquid and meat to casserole. Meanwhile make vegetable garnish: In a skillet cover onions with water, add 1 tablespoon of butter, sugar and salt and pepper to taste. Simmer onions until almost tender. Raise heat to high and reduce cooking liquid to 2 tablespoons. Continue to cook onions, shaking pan over heat, until golden brown and glazed. In a skillet set over moderately high heat, melt remaining butter and add mushrooms and salt and pepper to taste. Cook mushrooms, tossing often, for 7 minutes, or until firm. Add the onions and mushrooms to the casserole. Bring liquid in casserole to a simmer and add enough Beurre Manie, bit by bit, stirring constantly, to lightly thicken sauce. To serve: spoon meat and vegetables into shallow serving dishes.

BOEUF BOURGUIGNON

Steps:

• Combine the meat and the red wine. Cover and refrigerate overnight. The next morning, remove the meat from the red wine and pat dry. Reserve wine. Toss meat in the flour, shaking off any excess. In a large casserole over high heat, add the bacon and render. Add the butter to the bacon fat and melt. Add the beef and brown on all sides. Remove the meat as it browns to a plate. Add the carrots, onions, and garlic and cook until the onions are translucent, about 5 minutes. Add the beef back to the pot with the reserved wine, veal stock, bay leaves, thyme, and parsley. Cover and cook for 2 hours over a low heat, until the meat is very tender. Add the mushrooms and cook for another 15 minutes. Season, to taste, with salt and pepper. Serve with boiled potatoes.

BOEUF BOURGUIGNON A LA JULIA CHILD

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.

BOEUF BOURGUIGNON

Steps:

• For the beef: Place the beef into a large nonreactive bowl and add the wine. Wrap tightly with plastic wrap and let marinate overnight in the fridge.
• Drain the beef in a colander with a bowl underneath, reserving the marinade. Place the flour, pepper and some salt in a shallow plate and, working in batches, toss the beef in the flour, shaking off any excess.
• In a heavy-bottomed pot over medium heat, cook the bacon until the fat has been rendered and the bacon is slightly crispy. Using a slotted spoon, remove the bacon from the pot, leaving the fat in the pot and reserving the cooked bacon.
• Working in batches, add the coated beef to the pot with the reserved bacon fat and brown on all sides, about 8 minutes per batch. Transfer the beef from the pot to a bowl and repeat with the remaining beef and seasoned flour until all the beef has been browned. Pour off any excess fat in the pot and increase the heat to high. Pour the sherry into the pot and, using a wooden spoon, scrape up the bits on the bottom of the pot. Pour the liquid over the beef.
• For the bouquet garni: Using kitchen string, tie together the celery, parsley stems, thyme, and bay leaves, making a bouquet garni.
• For the stew: Melt 3 tablespoons of the butter over medium heat in the same pot used to brown the beef and add the garlic, carrots and onions. Cook until the onions are slightly golden, about 4 minutes. Add the tomato paste and cook, stirring constantly for 1 minute. Add the reserved marinade, beef with juices, cooked bacon and bouquet garni, and bring to a simmer. Cook over medium-low heat, partially covered, until the beef is tender, 2 1/2 to 3 hours.
• In a large pot, bring salted water to a boil and blanch the pearl onions for 2 minutes. Drain, rinse under cold water, peel and set aside.
• Melt 1 tablespoon butter in a medium saucepan over high heat until the foam subsides. Saute the onions until brown spots appear. Add 1 3/4 cups water, bring to a simmer and partially cover. Season with salt and pepper. Cook until they are tender, about 20 minutes. Uncover and cook until the liquid is reduced and the onions are glazed, about 10 minutes.
• Over high heat, melt the remaining tablespoon butter in a large nonstick skillet and saute the mushrooms until they are golden and all the liquid they have released evaporates, 8 to 10 minutes. Season with salt and pepper.
• Wait until the last 15 minutes of cooking the stew to add the pearl onions and mushrooms, and then cook for the remaining 15 minutes. Remove the bouquet garni and skim the fat from the stew. Season with salt and pepper.
• Serve stew over roasted fingerling potatoes and garnish with chopped parsley.

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.

BOEUF A LA BOURGUIGNON

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.

BEEF BURGUNDY AKA BOEUF BOURGUIGNON A LA IVO

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.

BOEUF BOURGUIGNON

Steps:

• Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns.
• Remove the meat from the marinade and dry with paper towel. In a container/plate/bowl/bag add 1/4 flour and season with salt and pepper. Add the beef cubes and coat them with flour.
• Preheat oven to 350 degrees fahrenheit.
• In a large frying pan fry bacon in olive oil until slightly browned. Place bacon in a large ovenproof casserole.
• Brown the pearl onions and cubed carrots in the same pan; add to casserole.
• Brown the meat in the same pan. Depending on the size of the pan, and if it is not possible to fit all the meat into the pan at one time, do the meat in batches. Store the meat already browned temporarily in a large dish.
• When all the meat has been browned, put it all into the pan with the bacon, onion and carrots.
• Sprinkle 1 tablespoon of remaining flour mixture into frying pan with oil and mix well while continuing to brown (approximately 5 minutes).
• Add, bit by bit, the red wine marinade including onions, garlic, bay leaves and fresh peppercorns.
• Let this cook down for about 8 to 10 minutes.
• Add beef broth and last but not least the tomato paste.
• Add to casserole and mix carefully with bacon, pearl onions and meat.
• Cook for 2 hours, or until tender, in oven at 350 degrees fahrenheit.

BOEUF A LA BOURGUIGNONNE

Steps:

• In a large bowl, combine the beef, 2 cups of wine, the chopped onions, carrots, celery, garlic and bouquet garni. Marinate at room temperature for at least 2 hours, or up to 12 hours in the refrigerator.
• Strain the meat and vegetables from the wine, reserving the wine. Separate the meat from the vegetables. Pat the meat dry and season with salt and pepper.
• Heat a large heavy pot over medium heat and add the bacon. Cook until crispy and brown, then transfer the bacon to paper towels to drain.
• Slowly add the marinated beef to the hot bacon fat. Don't crowd the pan or the meat won't brown. Depending on the size of the pan, you may want to brown the meat in two or three batches. Let the meat brown on one side before turning it.
• Once all the meat is browned, return it to the pan, add the marinated vegetables, reserved wine marinade, and beef stock. Bring the mixture to a simmer, cover, and turn the heat to low. Check the pot after about 5 minutes to make sure that it isn't simmering too high. You want a little bubble every few seconds, but not a boil. Cook for about 2 hours, or until the meat is very tender when pierced with the point of a knife.
• Meanwhile, heat a saute pan over medium heat. Add 3 tablespoons of the butter, the pearl onions, and a pinch of salt and pepper. Brown the onions, giving them a toss every now and then to keep them from burning.
• After 5 minutes, add the mushrooms and continue to cook until they are soft, about 5 minutes more. Add the remaining 1/4 cup wine and cook until no liquid remains in the pan, about 1 minute. Set aside.
• When the stew is done, strain the meat and vegetables, being sure to reserve the liquid. Cool the meat and vegetables, cover with plastic wrap and set aside. Pick out the bouquet garni and discard. Return the liquid to the pan and heat over medium heat until it boils, then cook down until about 1 1/2 cups of liquid remains, about 10 minutes. Season with salt and pepper.
• Mix the flour and remaining 2 tablespoons of butter together with a fork, then whisk into the simmering sauce. The sauce will thicken and become velvety. Return the meat and vegetables to the pot and add the mushroom-onion mixture along with the bacon. Heat the stew to a simmer to reheat all the ingredients.
• Sprinkle the parsley over the stew and serve hot directly from the pot.
• Note: In this recipe, use a wine that you might be drinking with this dish. Typically the French would use a Burgundy wine (pinot noir) in this recipe but feel free to use a merlot, zinfandel, Syrah, or Shiraz. They all work just fine.

CROCK POT BEEF BOURGUIGNON

Steps:

• Cook bacon in large skillet until crisp.
• Remove from pan and drain.
• Add beef cubes to the same pan and brown well.
• Place browned beef cubes in crock pot.
• Add onion slices and carrot slices to skillet.
• Add tomato paste, thyme and minced garlic.
• Season to taste with salt and pepper; stir in flour.
• Add broth and mix well.
• Add this mixture to the crock pot over the beef.
• Add bay leaf and pearl onions.
• Crumble cooked bacon and add to crock pot.
• Cover and cook on LOW for 8-10 hours.
• Saute mushrooms and add to crock pot with wine about 1 hour before serving.