BURGUNDY BEEF STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
- Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
- Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
- Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.
LAMB AND RED WINE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
- Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.
RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS
Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You'll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you're reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you'd be happy drinking what you're cooking with you're in good shape.
Provided by Dave Lieberman
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 12
Steps:
- Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
- Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
- Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
- Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.
SLOW-SIMMERED BURGUNDY BEEF STEW
My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.
Nutrition Facts : Calories 419 calories, Fat 15g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 949mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.
OVEN BEEF BURGUNDY
This is from the LA Times Cookbook. It's one of those winter comfort foods. I have always made it in the oven, but I don't see why you couldn't use a crockpot instead. Enjoy!
Provided by Barb Witherspoon
Categories Stew
Time P3DT15m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
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.
CLASSIC BEEF BURGUNDY STEW
A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.
Provided by cookiedog
Categories Stew
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
- Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
- Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
- To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.
BEEF STEW WITH CINNAMON, RED WINE AND BAY
This is one of those recipes that can be made for two, as here, or scaled up (each time you double the recipe, add 20 minutes cooking time). For the cooking, choose a silky Burgundy, light enough to let the cinnamon to shine through. Time does not include marinating.
Provided by English_Rose
Categories < 4 Hours
Time 1h55m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Put the meat, wine, garlic, cinnamon and bay in a large bowl, cover and leave in the fridge overnight.
- Preheat the oven to 300°F Drain the meat, reserving the marinade, cinnamon and bay. Dry the meat on paper towels.
- Fry the bacon in a casserole over a medium heat until it starts to brown. Add half the butter, the shallots, carrots, prunes (if using) and reserved bay and cinnamon. Sauté until the carrots and shallots start to brown.
- In a separate pan, melt the remaining butter, brown the meat (in batches, if necessary) and add to the casserole. Add the flour, stir well then add the reserved marinade.
- Bring to the boil. Add the broth. Return to the boil, cover and put in the oven for 1 hour 20 minutes or until the meat is tender and the sauce thickened. Remove from the oven and stand, covered, for 20 minutes, then serve with buttery mashed potato.
- Alternatively, cool, refrigerate for up to 2 days and reheat.
Nutrition Facts : Calories 1038.6, Fat 71.8, SaturatedFat 30.3, Cholesterol 207, Sodium 920.6, Carbohydrate 20.6, Fiber 1.3, Sugar 3.8, Protein 49
OVEN STEW WITH BURGUNDY WINE (DIABETIC)
Comfort food thats good for you. I have included diabetic exchanges for those who are keeping track.
Provided by ElaineAnn
Categories Stew
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Brown beef in large ovenproof pot or roaster. Remove from heat and stir in flour until cubes are coated.
- Stir in carrots, celery, and onions.
- Season with salt, thyme, mustard, and pepper.
- Pour in broth and wine.
- Cover and bake for 4 hours.
- *Note: You can add 2 cups mushrooms if desired without changing the nutritional info.
- 1 serving = 1/2 carbohydrate, 3 protein, 1 fat.
Nutrition Facts : Calories 50.9, Fat 0.3, SaturatedFat 0.1, Sodium 321.1, Carbohydrate 8.9, Fiber 1.7, Sugar 2.8, Protein 1.1
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