BEEF BURGUNDY I
Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.
Provided by Faith
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 7
Number Of Ingredients 11
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.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 10.4 g, Cholesterol 44.7 mg, Fat 11.6 g, Fiber 1.5 g, Protein 18.1 g, SaturatedFat 3.4 g, Sodium 669.8 mg, Sugar 3.2 g
MOM'S BEEF AND BEER
Cubed beef is simmered in beer with lots of onions. What else is better then that? Served with boiled carrots that you can add right in the pot. The gravy this makes tastes awesome on mashed potatoes!
Provided by NORAJ1067
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 4
Number Of Ingredients 11
Steps:
- Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
- Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
- Bring to a boil, then simmer over low heat for 1 1/2 hours.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 21.2 g, Cholesterol 149.7 mg, Fat 40.4 g, Fiber 1.8 g, Protein 46.9 g, SaturatedFat 15.2 g, Sodium 113.1 mg, Sugar 2.4 g
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.
BEEF BURGUNDY
When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. -Edna Lanam, Stockton, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.
Nutrition Facts :
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