BEEF BOURGUIGNON
Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. A hearty and comforting meal that you will make again and again!
Provided by Alyssa Rivers
Categories Main Course
Time 1h15m
Number Of Ingredients 15
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
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.
BEEF BOURGUIGNON
Provided by Nancy Fuller
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Heat the olive oil in a large Dutch oven over medium- high heat, then add the bacon and cook until crisp, about 10 minutes. Use a slotted spoon to remove the bacon to a large plate.
- Meanwhile, dry the beef cubes with paper towels and season them with salt and pepper. In batches in single layers, sear the beef in the hot bacon drippings, turning to brown on all sides, 3 to 5 minutes per batch. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned.
- Add the thyme, carrots, onion and tomato paste to the pot. Toss in the fat in the pan and cook, stirring occasionally, until the onions are lightly browned, about 10 minutes. Put the beef and bacon back in the pot with their juices. Add the wine plus enough beef stock to almost cover the meat. Bring to a simmer, cover the pot with a tight-fitting lid and bake for 1 1/2 hours.
- Put the butter and flour in a small saucepan over medium heat and whisk together constantly until the raw flavor of the flour cooks out, 2 to 3 minutes. Put the beef Bourguignon over medium heat, stir in the butter mixture and cook until the stew thickens and the meat is very tender when pierced with a fork, about 15 minutes. Remove the thyme stems and serve.
NEXT LEVEL BEEF BOURGUIGNON
Take beef bourguignon to new heights with our ultimate recipe for the classic red wine stew. It's a great make-ahead braise to feed family and friends
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 5h
Number Of Ingredients 16
Steps:
- A day or two ahead, cut the meat into large 5cm chunks. Put in a glass bowl with the garlic, star anise, thyme, bay and plenty of seasoning. Mix everything together well.
- Pour the wine into a large saucepan (keep the lid to hand and turn off any extractor fans). Bring to a boil, then, at arms-length, ignite with a long match. Wait for the flames to burn off (there will be quite a few), then boil for 5 mins more. If you don't feel comfortable setting the flames alight, just boil the wine. Pour the wine over the meat, then cover and cool slightly before chilling overnight or for up to 36 hrs.
- Lift the beef out of the marinade and dry on kitchen paper. Heat half the oil in a large casserole. Working in batches, brown the beef for 10 mins, adding more oil if needed (watch out - this will splutter). Once browned, transfer the beef chunks to a plate.
- Heat oven to 150C/130C fan/gas 3. Add a touch more oil to the dish, then tip in the veg and gently brown for 10 mins. Use a wooden spatula to scrape any sticky bits off the bottom. Scatter over the flour and cook for 2 mins, then stir in the tomato purée. Add the meat and any juices from the plate back in, then pour over the marinade with all the aromatics. Bring everything to a simmer and give it a good stir, then cover and place in the oven for 3½-4 hrs, stirring every hour or so until the meat is very tender. You now have a delicious rustic stew that can be served as is, but keep going to take it to the next level.
- Leave the stew to cool, then carefully tip into a sieve or colander set over a bowl. Lift the meat and carrots back into the casserole, then squish everything else in the sieve so that you extract the juices and some of the garlic gets squished through. Simmer this sauce in a pan for 10 mins or until thickened to your liking, then pour over the meat.
- While the meat is braising, heat the rest of the oil in a frying pan. Fry the bacon and onions for 15 mins until the bacon is crisp and the onions have softened and browned. Turn the heat up, add the mushrooms and fry until cooked. Tip the contents of the frying pan into the casserole, stir and simmer for a few mins. Scatter over the parsley, then bring the dish to the table and serve with the carb of your choice.
Nutrition Facts : Calories 652 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 1.3 milligram of sodium
BEEF BOURGUIGNON I
My sister sent me this recipe and the delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes, noodles or rice.
Provided by COOKPOT
Categories World Cuisine Recipes European French
Time P2DT3h30m
Yield 8
Number Of Ingredients 20
Steps:
- For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
- Preheat oven to 300 degrees F (150 degrees C).
- For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
- In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
- Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
- Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
- Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
- About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 14.1 g, Cholesterol 72 mg, Fat 28.9 g, Fiber 2.6 g, Protein 19.9 g, SaturatedFat 10.6 g, Sodium 638 mg, Sugar 5.7 g
EASY BEEF BOURGUIGNON
This is the speedy, easy version of boeuf Bourguignon, the classic French slow-cooked beef dish. Delicious over cooked egg noodles or mashed potatoes. Leftovers taste great as well - just reheat on the stove.
Provided by Pam Lolley
Categories French Main Dishes
Time 1h35m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 581.8 calories, Carbohydrate 16.2 g, Cholesterol 121.6 mg, Fat 39.7 g, Fiber 3.6 g, Protein 32.2 g, SaturatedFat 15.3 g, Sodium 1023.9 mg
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BEEF BOURGUIGNON RECIPE | FOOD & WINE
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2/5 (1)Category Steak CutsServings 8Total Time 4 hrs
- Heat 1/2 cup grapeseed oil in a large enameled cast-iron Dutch oven over medium-high. Add beef in batches, cooking until browned on all sides. Return beef to pan. Reduce heat to medium, and add bouquet garni and garlic cloves. Let simmer a few minutes. Stir in flour.
- Add wine and fond de veau. Season with salt and white pepper. Skim fat from surface. Reduce heat to medium-low to maintain a simmer. Cover and cook 3 hours, stirring and skimming occasionally.
- Melt butter in a medium skillet over medium. Stir in 1/2 cup water and sugar. Add onions, and cook, stirring occasionally, until caramelized, about 10 minutes. Keep warm.
- Heat remaining 3 tablespoons grapeseed oil in a second medium skillet over medium. Add bacon and mushrooms, and cook, stirring often, until bacon fat is rendered and mushrooms are lightly browned, about 10 minutes. Discard fat; add bacon and mushrooms to onions.
HOW TO MAKE NEXT LEVEL BEEF BOURGUIGNON | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 4 mins
- Choose the right cut. Choosing the right cut of beef will make a massive difference. You're after a hard-working muscle that has good marbling. Ox or beef cheek (the same thing, different name) is ideal as it holds its shape when braised and makes the sauce gelatinous.
- Make it chunky. It’s more attractive and authentic to serve one or two larger pieces of beef then lots of scrappy smaller bits. For the beef to hold its integrity, hand-cut it into large 5cm chunks (you want about two pieces per portion) and avoid pre-cut stewing beef that will disintegrate into the sauce.
- The wine. We’ve made our recipe all wine and no stock as the braise makes its own stock while it cooks. Classic Burgundy wines are expensive and too good to cook with, so use a cheaper pinot noir which is made from the same grape used in Burgundy.
- Steeping. By boiling and flaming the wine you burn off the raw alcohol flavour and by steeping the beef in the hot wine, it allows the wine to penetrate the meat.
- Star anise. We’ve borrowed from Chinese braising and added star anise which has properties that helps intensify the meatiness of the dish. It’s there to be infused and is unpleasant bitten into so try and fish it out before serving.
- Sweet garlic. When garlic is slow-cooked it becomes mild and soft. We’ve used it to help thicken and flavour the finished sauce. When you strain the sauce, really push hard on the braised garlic bulb to release and purée the whole cloves through the sieve and into the sauce.
- Kept-in carrots. Often discarded, we think stewed carrots are a thing of beauty so we’ve kept them chunky and invited them to the party. Pick them out when you strain the sauce and set them aside to go into the finished dish.
- Reduce to refine. By boiling down the sauce you get to specify the consistency and flavour, leaving nothing to chance. You can scoop off any froth that forms leaving you with a more refined sauce.
- Finishing touch. The final flourish of bacon chunks, baby onions and mushrooms is what turns a red wine stew into a bourguignon. We’ve stayed true to the classic but without them you still have a delicious braise of beef and carrots.
- Better with time. The whole thing can be made up to three days ahead, chilled and reheated and the flavours will become more full-bodied. It can also be frozen for up to 6 months.
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