MUSHROOM BOURGUIGNON
We took inspiration from the classic French dish of braised beef and veggies and transformed it into a vegetarian-friendly meal. The combination of mixed mushrooms adds earthiness and umami to the sauce, while the tender parsnips and carrots deliver just the right amount of creaminess and textural appeal. Serve over tender egg noodles, creamy mashed potatoes or a bowl of polenta for a hearty and comforting meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.
- Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes.
- Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes.
- Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.
BOEUF BOURGUIGNON
Steps:
- In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley stems, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf. Stir well to blend. Add the beef, and stir. Refrigerate, covered, overnight.
- The next day drain the beef, reserving the marinade and vegetables separately. Pat the beef dry with towels, and season it well with salt and pepper. Preheat oven to 275 degrees.
- Cut the slab bacon the long way into 1/4-inch-thick slices; then cut these slices into lardons that are 1/2-inch long. Cover the lardons with cold water, bring to a boil, turn down the heat, and simmer for 3 minutes. Remove the lardons and reserving.
- Add 2 tablespoons of butter and 1 tablespoon of olive oil to a large Dutch oven set over medium heat. Dry off the lardons, add them to the Dutch oven, and cook stirring often, until they are golden. With a slotted spoon transfer the lardons to paper towels to drain.
- In the same Dutch oven, over high heat, brown the drained and dried-off beef in the remaining bacon fat, in batches so the meat browns evenly. When you are done, pour off all but 1 tablespoon of fat. Return all of the browned beef to the pot.
- Add the vegetable and herb mixture reserved from the marinade, and cook over medium-high heat, stirring, for 5 minutes.
- Add the reserved marinade liquid and tomato paste. Bring the liquid to a boil, and taste it for seasoning. Cook in the oven, covered for 3 hours.
- After 3 hours, Remove meat and strain sauce. Skim the fat from the stew.
- Make the vegetable garnish: Place the pearl onions in a skillet, cover them with water, add 1 tablespoon of butter, the sugar, and salt and pepper to taste. Simmer the onions over medium-high heat until they are almost tender. and raise heat to high, and reduce the cooking liquid to 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed.
- In another skillet set over medium-high heat, melt 3 tablespoons of butter; add the mushrooms. Add reserved lardons and salt and pepper to taste. Cook mixture, tossing often, for 7 minutes, or until golden brown.
- Meanwhile, prepare the beurre manie: Cream together 1 tablespoon of softened butter with 1 tablespoon of flour. Roll the mixture into pieces the size of peas.
- Add the cooked onions and mushrooms to the stew. Bring the liquid to a simmer, and add enough beurre manie, bit by bit, stirring constantly, to lightly thicken the sauce.
- Divide the boeuf bourguignon among 6 dinner plates. Serve immediately.
BOEUF BOURGUIGNON
Provided by Food Network
Categories main-dish
Time 3h9m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
MUSHROOM COUSCOUS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.
MUSHROOM-BEAN BOURGUIGNON
In our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots and onions; cook and stir 8-10 minutes or until onions are tender. Add garlic; cook 1 minute longer. Remove from pan., In same pan, heat 1 tablespoon oil over medium-high heat. Add half the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining 1 tablespoon oil and mushrooms., Return all mushrooms to pan. Add tomato paste; cook and stir 1 minute. Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil. Reduce heat; simmer, covered, 25 minutes., Add beans and pearl onions; cook 30 minutes longer. In a small bowl, whisk flour and remaining broth until smooth; stir into pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.
Nutrition Facts : Calories 234 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
BOEUF BOURGUIGNON IN SLOW TIME.
French hearty dish; you will bring France to your home.This is a recipe from my sister in law Rachel that I tweaked a bit and converted to the slow cooker. Serve with mashed potatoes. I don't kow what Julia would say about this version' but I know it is good.
Provided by Sageca
Categories European
Time 7h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large saucepan and brown beef a small quantity at a time; spoon into slow cooker.
- Brown pearl onions; set aside.
- Sprinkle flour in hot fat to make a roux; season with pepper. Add garlic,bay leaves, thyme, Herbes de Provence.
- Add 1/2 cup wine to roux;simmer to thicken. Pour in slow cooker.
- Add the remaining wine and just enough bouillon to barely cover the meat.
- Cover and cook in slow cooker on Low for 6 hours.
- Add carrots and pearl onions; continue cooking another hour and 1/2.
- Melt butter in saucepan and sauté mushroom caps. Set aside.
- Just before serving, remove bay leaves. Add sautéed mushroom caps and sprinkle with chopped parsley.
Nutrition Facts : Calories 462.1, Fat 25.5, SaturatedFat 8.8, Cholesterol 125.5, Sodium 294.8, Carbohydrate 11.7, Fiber 2.4, Sugar 4.8, Protein 37
MUSHROOM BOURGUIGNON
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a good brand. If you're a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
- Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
- Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
BOEUF BOURGUIGNON
Boeuf Bourgignon comes from the Bourgignon region of France (in English, this region is known as Burgundy). Bourgignon is famous for its rich cuisine, developed during a time when it was one of the richest corners of Europe. It's cuisine features beef, creamy sauces and of course wine (it is one of the two premier wine regions of France). Perhaps it's most famous dish is Boeuf (which is French for beef) Bourgignon, which combines all three traditions. Wonderful served over noodles or home made spaetzle. Found this on-line at French Property site and posting for French region of ZWT.
Provided by diner524
Categories < 4 Hours
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 2233.4, Fat 197.4, SaturatedFat 77, Cholesterol 263.3, Sodium 971.1, Carbohydrate 49.2, Fiber 7.8, Sugar 18.3, Protein 31.7
MARTHA STEWART'S BEEF BOURGUIGNON
All my family can say is Yummy! I left out the mushrooms as my family doesn't like them but Martha included roasted mushrooms in her recipe. It takes some time but is well worth it!
Provided by Kerena
Categories Meat
Time P4DT1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a 6-8 quart saucepan with tightly fitted lid, cook bacon uncovered over medium-low heat, until browned, 10-15 minutes. With slotted spoon transfer bacon to paper towel to drain. Set aside. Reserve bacon fat.
- Season beef generously with salt and pepper. In large bowl, dredge beef in flour, shaking off the excess. Raise heat to medium. Working in 2 batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
- Pour water into pan and bring to boil. Cook, stirring to loosen browned bits, until liquid has reduced to a few tablespons, about 2-3 minutes.
- Add onions and garlic; cook, stirring, until sightly softened, 3 minutes. Add tomato paste and cook one minute.
- Add carrots, meat with juices, wine, thyme and reserved bacon. Bring to a boil. Reduce heat, cover and simmer over low heat, stirring occasionally, until meat is tender but not falling apart, about 3 to 3 1/2 hours.
- Skim fat off surface of stew and discard. Serve or refrigerate covered, overnight.
Nutrition Facts : Calories 697.1, Fat 45.4, SaturatedFat 17.9, Cholesterol 146.6, Sodium 303.3, Carbohydrate 13.9, Fiber 1.9, Sugar 3.9, Protein 39.6
SLOW COOKER BOEUF BOURGUIGNON
I'd wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles.
Nutrition Facts : Calories 289 calories, Fat 15g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BOEUF BOURGUIGNON
If you're looking for a quicker, more economical version of boeuf bourguignon, this is it! This recipe is by Ina Garten. She uses beef chuck which makes this a more affordable meal; and it cooks in only an hour and a half. This tastes even better the next day, so you can make ahead if you prefer. Enjoy!
Provided by LifeIsGood
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a 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, onions, 1 T of the salt and 2 t of the pepper into the fat in the pot and cook over medium heat for 10 to 12 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 the bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid and put it in the oven for about 1 1/4 hours, or until the meat and veggies are very tender when pierced with a fork. Remove from the oven and put on top of the stove.
- Combine 2 T of the butter and all of the flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, saute the mushrooms in the remaining 2 T of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 mintues. Season to taste.
- Rub each slice of bread on one side with the garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
- Note: if the sauce is too thin, you can add more of the butter and flour mixture.
Nutrition Facts : Calories 909.9, Fat 60, SaturatedFat 23.9, Cholesterol 176.5, Sodium 812.8, Carbohydrate 26.9, Fiber 5, Sugar 10.7, Protein 43
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
BOEUF BOURGUIGNON
Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h15m
Number Of Ingredients 11
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
Can be served over rice or noodles.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h34m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 16.2 g, Cholesterol 57.7 mg, Fat 20.7 g, Fiber 2.8 g, Protein 19.7 g, SaturatedFat 6.5 g, Sodium 97.3 mg, Sugar 6.7 g
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