BEEF BOURGUIGNON
This stovetop stew is loaded with taste, but is easy to do. While the name sounds fancy, even a beginning cook can master it. It's our traditional holy day meal.-Elodie Rosinovsky, Brighton, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Brown stew meat in drippings in batches. Remove and keep warm., In the same pan, saute onion and carrot until crisp-tender. Stir in flour until blended. Gradually add wine and broth; stir in bay leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a boil. Reduce heat; cover and simmer for 2 hours., In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Stir into stew; cook 30 minutes longer., Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat and discard bay leaves. Stir in chocolate until melted. Serve with mashed potatoes.
Nutrition Facts : Calories 349 calories, Fat 17g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 334mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
BEEF BOURGUIGNON
Elegant entree. I like to serve this at holiday time, or for company. You can make it ahead and reheat it, so it is hostess-friendly. This is Julia Chils' recipe, but I've simplified the directions.
Provided by papergoddess
Categories Meat
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in large skillet.
- Add as many pieces of beef to the pan as will fit without crowding.
- Brown on all sides on fairly high heat.
- Add more oil if needed.
- Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
- Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
- Set casserole over heat.
- Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
- Bring to a simmer, taste, and salt if necessary.
- Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
- THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
- drain, and drop in cold water.
- trim ends off, and slip skins off.
- MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
- butter.
- Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
- Stir into stew, until blended and add mushrooms and onions.
- Cover and bake another 20-30 minutes, or until hot and bubbly.
- I serve this over noodles for an elegant holiday entree.
Nutrition Facts : Calories 247.7, Fat 0.7, SaturatedFat 0.2, Sodium 346.5, Carbohydrate 35.1, Fiber 5.8, Sugar 14.4, Protein 6
BEEF BOURGUIGNON
Steps:
- Preheat the oven to 325 degrees F.
- Remove the meat from the refrigerator and bring to room temperature, about 20 minutes.
- Heat the oil in a large casserole. Working in batches, brown the stew meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook, stirring for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours.
- While the meat cooks, prepare the garnish: Heat the oil, in a pan and brown the bacon, and remove. Add the onions and cook until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup water, reduce, and then pour over the garnish. Set aside.
- When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot, and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover, and simmer until the onions are tender and the flavors have blended, 10 minutes. Adjust the seasonings. Serve.
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
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