CLASSIC BEEF BURGUNDY STEW
A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.
Provided by cookiedog
Categories Stew
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
- Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
- Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
- To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.
FRENCH BEEF STEW
This is my favourite stew recipe. It's a bit expensive to make and little fussy to prepare but well worth the time and expense. Besides, the smell alone while it's cooking is worth the trouble!
Provided by Carrie Ann
Categories Stew
Time 14h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl combine beef, wine, bay leaf, cloves, onion and garlic.
- Cover and marinate in refrigerator for 4-12 hours.
- Melt 4 tablespoons of butter in large skillet and cook bacon until crispy; remove and set aside to drain.
- Remove beef from marinade and pat dry.
- Discarde marinade, reserving onion and garlic.
- Dredge beef with flour to coat.
- Brown on all sides in remaining bacon drippings in skillet, adding more butter if needed.
- Place browned beef in oven-proof casserole dish.
- Add onion and garlic from marinade, the thyme, beef stock and salt and pepper to taste.
- Cover and bake at 325 degrees for 2 to 2-1/2 hours or until meat is tender.
- In skillet, melt 3 tablespoons of butter and cook mushrooms until golden brown.
- Stir in crispy bacon and season with salt and pepper.
- When stew is done, serve with mushrooms and bacon and sprinkle with parsley.
Nutrition Facts : Calories 727.8, Fat 53.1, SaturatedFat 23.8, Cholesterol 152.3, Sodium 571, Carbohydrate 13.5, Fiber 1, Sugar 1.9, Protein 33.5
BOEUF EN DAUBE - FRENCH BEEF BURGUNDY IN THE CROCK POT
A delicious & heady combination of good red wine, prime beef, smoked bacon, dried orange, shallots, garlic & cepes - dried forest mushrooms! A traditional French recipe with a twist - cook it in the crock pot for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads,crusty bread & baked potatoes during the summer - the addition of orange making it a lighter beef dish than the more usual Beef Daube or Beef Burgundy. An excellent choice for a family reunion or celebration, as it is VERY well behaved! It also freezes well and is a great pie filling idea.
Provided by French Tart
Categories Stew
Time P1DT1h30m
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
- Drain and put the wine to one side.
- In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!
- Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
- Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
- Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
- Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
- (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
- Cook on automatic or High for 4 hours and Low for up to 6 hours.
- (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).
- Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
- Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
- THIS IS BETTER MADE 24 HOURS BEFORE EATING!
- Freezes beautifully - I always make a large batch and then freeze some.
- NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
- If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!
BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)
Rich, savory stew of prime beef in red wine and cognac with traditional French herbs, pearl onions, garlic, mushrooms, bacon and dried orange: a French classic! A rustic country bread for mopping the juices, a tossed green salad, a platter of cheeses, and a nice bottle of red wine are all you need to round out this fabulous meal in true French style. Bon appetit! Adapted from Williams-Sonoma. Notes: Can be made in the crock-pot. I like to make this in advance, as it tastes better the second day. Occasionally I've reduced the marinade time to just an hour or two, and it still turns out fine. Freezes and reheats beautifully, and leftovers make a lovely shepherd's pie see my recipe #355446 #355446.
Provided by BecR2400
Categories Stew
Time P1DT1h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
- Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
- Blot the beef and veggies dry with paper towels.
- Preheat oven to 325F/175°C.
- In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
- Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
- Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
- Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
- Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
- Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.
FRENCH BEEF STEW
My mother-in-law got this recipe from a community school cookbook. It's so simple and all of my frinds make it now. Once you taste it you'll be sharing it with all of your friends.
Provided by Chicago Mama de 2
Categories Stew
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F
- Mix together all ingredients, except potatoes, in a large Dutch oven casserole; cover and cook for 3 hours.
- Add potatoes and cook for additional 1 hour.
Nutrition Facts : Calories 706.4, Fat 39.2, SaturatedFat 15.6, Cholesterol 157.4, Sodium 1422.4, Carbohydrate 39.7, Fiber 4.9, Sugar 8.6, Protein 43.9
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5/5 (4)Total Time 3 hrs 40 minsCuisine FrenchCalories 774 per serving
- Heat the olive oil in a large dutch oven or any stove and oven-safe pan. Cook the bacon for 2-3 minutes, until it is lightly browned. Using a slotted spoon, remove the bacon from the pan and set aside. Leave all the fat, we will need it to cook the beef.
- Dry the beef using paper towels. It won't brown if it is too damp. Reheat the fat and saute the beef cubes for a minute or so on each side, until the pieces are evenly browned on all sides. Once again, remove with a slotted spoon and set aside.
- In the same fat, add the carrot and onion, and brown them for few minutes. Pour out the fat, leaving the vegetables in the pan.
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- Cut the meat into cubes of approximately 2 x 2 inch (5x5cm). Dice onions and carrots, and the stalk of celery into two or three large sections.
- In a container, put the pieces of meat with the carrots, onions and celery. Add the bouquet garni. Pour red wine up to cover meat. Marinate several hours (you can even marinate up to 24 hours in your fridge).
- Peel the pearl onions. Put them in a saucepan with water to half. Add the butter, sugar and a little salt. Let them cook uncovered over low heat while monitoring the color which should turn amber.
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- Place the beef, olive oil, and half the minced garlic in a sealable gallon-size plastic bag. Marinate at room temperature for 30 minutes to an hour (or overnight in the refrigerator).
- In a large, heavy-bottomed pot such as a Dutch oven, cook the bacon over medium heat until crispy.
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Cuisine FrenchCategory Main CourseServings 4-6
- Put the beef into a large fridge-friendly container. Sprinkle with salt, then add all the marinade ingredients.
- Divide the ingredients for the bouquet garnis in half and tie into two separate parcels of muslin. Add one of these to the marinade and set the other one aside.
- For the casserole, drain the meat, reserving the liquid and the rest of the marinade ingredients. Pat the meat dry and brush off any garlic.
- Heat half of the olive oil in a large frying pan and fry the meat in batches until well browned. Deglaze the base of the frying pan with a little of the marinade liquid and set aside.
- In a large casserole, add the remaining olive oil. Add the lardons and fry on a high heat for a few minutes until crisp and brown. Add the onion and reduce the heat to medium.
- Strain the marinade and pour over the liquid along with the deglazing liquid from the frying pan and the second bouquet garni.
- Add enough beef stock so that the beef is just covered. Return to the boil, then turn down the heat to low. Cover, and simmer for around three hours.
- If you are able to, leave overnight – cool and leave in the fridge to chill. Once chilled, it will make skimming off any fat much easier. Otherwise, just skim off some of the fat which will collect at the top.
- Add the olives, then simmer uncovered for a further hour to reduce down the sauce. Serve with red camargue rice.
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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.
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