BEEF BOURGUIGNON
Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 19
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.
FRENCH BEEF BURGUNDY
I got this from the cookbook that came with my Rival Crockpot, and I just love it. It's SO tasty! I usually put a whole cup of beef broth, though, as I don't like as strong of a wine taste.
Provided by Princess Tomato
Categories Onions
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flour, salt, and black pepper.
- Dredge the beef cubes in the flour mixture and brown in the olive oil in a medium skillet.
- Place the beef and remaining ingredients into the crockpot and mix thoroughly to combine.
- Cover and cook on low for 4 to 6 hours (or on high for 2 to 3 hours).
Nutrition Facts : Calories 435.6, Fat 17.3, SaturatedFat 5.2, Cholesterol 152.7, Sodium 345.8, Carbohydrate 8.7, Fiber 0.8, Sugar 1.1, Protein 51.5
FRENCH BEEF BURGUNDY FOR THE CROCK POT
Make and share this French Beef Burgundy for the Crock Pot recipe from Food.com.
Provided by BeckyF
Categories Stew
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flour, salt and black pepper.
- Dredge the beef cubes in the flour mixture and brown in the olive oil in a medium skillet.
- Place the beef and remaining ingredients into the Crock Pot Slow Cooker and mix thoroughly and combine.
- Cover; cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
Nutrition Facts : Calories 480.7, Fat 20.8, SaturatedFat 7.2, Cholesterol 149.7, Sodium 593, Carbohydrate 13.5, Fiber 1.2, Sugar 1.7, Protein 50.4
CLASSIC FRENCH BEEF BOURGUIGNON
Fork-tender beef in a rich red-wine gravy nestled with veggies makes the Beef Bourguignon one of the most acclaimed French recipes around the world. As its name suggests, this beef stew originates from Burgundy (Bourgogne), a French region prized for producing exceptional cattle meat as well as red wine, which are both the star ingredients of this local dish. Beef Bourguignon is rich, earthy and indulgent. It's simply everything you want in a bowl of Winter comfort food. French slow-cooking at its best Making a Classic French Beef Bourguignon at...
Provided by Audrey
Categories Bourgogne-Franche-Comté
Time 3h
Yield 4
Number Of Ingredients 2
Steps:
- Step 1 - About 2 hours before cooking, pat the beef cubes dry with paper towels and season them well with salt and black pepper. Let rest to near room temperature.
- Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven.
- Pre-heat your oven to 325°F ( 163°C) with a rack in the middle.
- Step 3 - Working in batches, add the beef cubes to the Dutch-oven and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won't brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef. Transfer the browned beef to a separate bowl or plate.
- Step 4 - Melt 2 tablespoons of butter in the Dutch-oven and add the garlic, carrots, pearl onions, thyme and bay leaves. Cook for 6-7 minutes, until the onions are glistening.
- Step 5 - Add the beef and bacon back in the Dutch-oven. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy and beef stock so the meat is barely covered. Bring to a simmer, cover with a lid and cook for 1 hour 30 minutes in the oven.
- While the stew cooks in the oven - Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned.
- Take the Beef Bourguignon out of the oven and stir in the mushrooms. Return the pot to the oven for 30 more minutes. Take the Beef Bourguignon out of the oven, adjust seasoning if needed (salt, pepper). Let the Beef Bourguignon sit for 15 minutes before serving.
Nutrition Facts : Calories 200, Fat 20 grams
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!
CLASSIC FRENCH BEEF BOURGUIGNON
Classic French Beef Bourguignon is one of my favorite meals. Here's the recipe I use. It's the best one I've tried. It's from another site (allrecipes) and was submitted by Teri Smith. It's very easy to do but allow plenty of time for it to bake (3 hours total).
Provided by Realtor by day
Categories Stew
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
- Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
- Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
- Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
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.
BEEF BURGUNDY
The bacon - a classic ingredient in a French-style beef stew - has been dropped from this recipe. But it doesn't trade a juicy beef chuck for tougher rounds, even though chuck is a bit fattier. Instead, a lot more vegetables, like fresh mushrooms, carrots and frozen peas stretch the meat. Recipe is from Good Housekeeping.
Provided by CookingONTheSide
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
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.
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