Easy Oven Beef Burgundy Food

BEEF BOURGUIGNON

Steps:

• Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
• Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
• Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
• Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
• Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.
• Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.

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.

OVEN BEEF BURGUNDY

Steps:

• Blend soy sauce and flour in a 2 1/2-3 quart baking dish.
• Add beef to soy sauce mixture and toss to coat meat.
• Add carrots, onion, celery, garlic, pepper, marjoram, thyme, and wine to meat.
• Stir gently to mix.
• Cover tightly and bake at 325 degrees for one hour.
• Add mushrooms, stir gently, and bake 1 1/2-2 hours longer, or until meat and vegetables are tender.
• Serve with rice, noodles, or potatoes.

EASY OVEN BEEF BURGUNDY

Steps:

• Preheat oven to 275°F.
• Put meat in oven proof casserole dish.
• In a bowl mix soup mix with wine.
• Pour over top of meat.
• Add mushrooms.
• Cover.
• Bake for 5 hours.
• Serve over noodles, mashed potatoes, or rice.

EASY BURGUNDY STEW

Steps:

• In an ovenproof Dutch oven, combine the first 11 ingredients. Combine flour and water until smooth. Gradually stir into stew. Cover and bake at 325° for 3 hours or until meat and vegetables are tender, stirring every 30 minutes.

BEEF BURGUNDY III

Steps:

• In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.

EASY BEEF BURGUNDY

Steps:

• Brown beef cubes in oil.
• Add mushrooms, onion, and garlic and saute' 3-5 minutes (being careful not to burn garlic).
• Add broth, tomato paste and wine; simmer, covered, 1 hour or until meat is tender.
• Cook noodles according to package directions; drain.
• Mix cornstarch with a little water in small bowl.
• Stir into beef burgundy.
• Bring to a boil.
• Reduce heat and simmer an additional 5 minutes.
• Serve over noodles.

OVEN BEEF BURGUNDY

Steps:

• Place cut up beef in a 13 x 9 inch pan; add kitchen bouquet and coat meat on all sides; add cream of rice cereal and coat meat.
• Add all other ingredients and gently mix.
• Cover pan and bake at 325 degrees for 2 1/2 hours.
• Stir once in a while.

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.

EASY BEEF BOURGUIGNON

Steps:

• Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
• Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
• Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
• Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

EASY BEEF BOURGUIGNON

Steps:

• cook bacon in fry-pan, remove and drain most of the grease out of the pan. While bacon is cooking, prep your onion and carrots and set aside.
• 2. add beef cubes to same pan used for bacon and brown well. Placed browned beef cubes in crock-pot that has been coated with cooking spray.
• 3. add chopped cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions to crock-pot on top of beef (no need to stir). Brown carrot, and cubed onion in same pan as meat and season with 1 teaspoons salt and pepper and add to crock-pot.
• 4. cook mushrooms and 1 tsp salt in same pan (use cooking spray if needed). Stir in flour (or corn starch). Add broth, mix well until you get a thick mushroom gravy and add as top layer in crock-pot. Cover and cook on low 7 hours.
• 5. add wine about an hour before serving (at 6 hours of cooking in crock-pot) and stir. Continue cooking. Serve alone with crusty bread or with noodles.
• tip for thicker gravy: in a small pot, mix 1 tbsp corn starch with 2 tbsp water (1 tbsp butter optional) add to crock pot, stir well and cover on high for 10 minutes.