Boeuf Bourguignon Soup Food

BOEUF BOURGUIGNON

Steps:

• In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
• Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
• Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
• Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
• Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
• Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

BOEUF BOURGUIGNON

Steps:

• Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
• Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
• Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

BOEUF BOURGUIGNON

Steps:

• Cook bacon in boiling salted water 3 minutes, then drain.
• Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
• Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.
• Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
• Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don't fall out).
• Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
• While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.
• Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
• Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saut mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
• Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.

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.

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. ;

BOEUF BOURGUIGNON SOUP

Steps:

• Season ribs with 1/2 teaspoon salt andsome pepper. Coat with cornstarch. Heat oilin a large heavy pot (preferably enameledcast iron) over medium-high heat. Lightlybrown ribs on all sides, about 6 minutes.Transfer to a plate.
• Add mushrooms to pot. Cook untilbrowned, about 4 minutes. Transfer to a bowl;add cubed carrot.
• Add shallots, celery, bacon, and choppedcarrots to pot. Cook until caramelized, about6 minutes. Stir in tomato paste.
• Return ribs with plate juices to pot. Addthyme and bay leaf. Raise heat to high.Add wine. Cook, scraping up brown bits witha wooden spoon, until slightly reduced,about 1 minute. Add stock and water. Bring toa boil. Reduce heat, and simmer, partiallycovered, until beef is tender, 2 to 2 1/2 hours.
• Remove ribs. Separate meat from bones;discard. Cut meat into bite-size pieces; returnto pot. Add reserved mushroom-carrotmixture. Bring to a simmer; cook untilcubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.

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.
• 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

BOEUF BOURGUIGNON

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 SOUP (MARTHA STEWART)

Steps:

• 1. Season ribs with 1/2 teaspoon salt and some pepper. Coat with cornstarch. Heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. Lightly brown ribs on all sides, about 6 minutes. Transfer to a plate.
• 2. Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot.
• 3. Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.
• 4. Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
• 5. Remove ribs. Separate meat from bones; discard. Cut meat into bite-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.

BEEF BOURGUIGNON

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.

BœUF BOURGUIGNON

Steps:

• 1. Laisser tempérer la viande de 60 à 90 minutes avant de la cuisiner. Bien l'essuyer avec du papier absorbant, puis l'assaisonner. 2. Mélanger la cuillère à soupe de beurre avec la cuillère à soupe de farine (beurre manié). Réserver. 3. À l'aide d'une ficelle, lier le bouquet garni (le céleri, le thym, le persil, le laurier). Réserver. 4. Faire fondre le 1/4 tasse de beurre dans une cocotte et faire dorer les cubes de boeuf sur tous les côtés. Ne pas ajouter trop de cubes à la fois afin d'obtenir une belle coloration. Réserver. 5. Verser un filet d'huile dans la même cocotte et ajouter le lard et l'oignon haché. Faire revenir de 2 à 3 minutes. Ajouter l'ail et cuire 1 minute de plus. 6. Déglacer avec le vin rouge et laisser mijoter pendant 5 minutes. 7. Ajouter le beurre manié et la pâte de tomate, puis fouetter afin de défaire les grumeaux. 8. Remettre la viande dans la cocotte, puis jouter le bouquet garni et les carottes. Assaisonner. 9. Couvrir et enfourner dans un four préchauffé à 325°F (160°C) pendant 2 h 30. Ajouter les champignons et les oignons perlés, puis poursuivre la cuisson encore 30 minutes.

BœUF BOURGUIGNON

Steps:

• Slice the beef into large cubes and place in a large bowl with all the ingredients for the marinade.
• Place in refrigerator until the next day. Easy!
• Prepare to cook the beef bourguignon 3 hours before serving.
• Drain the meat and dry it with paper towel (It will not brown if it is too wet).
• Heat the oil in a heavy-bottomed pan and brown the meat on all sides.
• Add the vegetables from the marinade and 2 tablespoons of the butter.
• Simmer for 15 minutes.
• Sprinkle the flour over the mixture and stir until well blended.
• Cover with the marinade.
• Bring to the boil.
• Add seasoning to your taste.
• Add ½ cup (4 fl oz/125 ml) water.
• Add the tomato puree, garlic, and bouquet garni.
• Cover and simmer for about 2 1/2 hours.
• Cook the potatoes in boiling salted water until soft. Serve boiled or creamed.
• The stew is served in a bowl and the potatoes served separately.
• Garnish with the chopped parsley.
• You could also have polenta (boiled cornmeal, best cooked in chicken stock) instead of the potatoes if you choose, for a change. Absolutely yummy!
• Note: You can also cook this in your crockpot once it has been prepared, and if you have some leftover, it can be reheated in your crockpot.