FRENCH BEEF STEW (BOEUF BOURGUIGNON)
This is hands-down a favorite dish to serve for friends and family. If you plan ahead, you can have this entire dish made the night before to let flavors meld, which makes your dinner party that much easier.
Provided by Chew Out Loud, adapted from Julia Child's Mastering the Art of French Cooking and Ina Garten
Categories Main
Number Of Ingredients 18
Steps:
- Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
- Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
- If needed, add 2 TB to pot and heat oil. Add carrots, onions, garlic, 1 TB kosher salt, 2 tsp black pepper and saute for 5 minutes until onions are lightly browned. Deglaze bottom of pot, adding 1 TB oil as needed. Add Cognac and cook another 10 minutes on medium.
- Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
- Meanwhile, mix together 2 TB butter with 3 TB flour in small bowl and set aside. Saute mushrooms with 2 TB butter in skillet just until mushrooms start to become soft.
- Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste. Garnish with fresh parsley and serve with crusty bread or egg noodles.
Nutrition Facts : Calories 807 kcal, Sugar 14.7 g, Sodium 525.2 mg, Fat 26.5 g, SaturatedFat 9.6 g, Carbohydrate 97.4 g, Fiber 9.1 g, Protein 49.2 g, Cholesterol 114.8 mg, ServingSize 1 serving
FRENCH BEEF STEW
Steps:
- In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic. Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 - 12 hours.
- In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain. Scoop beef from marinade and pat dry with paper towels. Toss in a bowl with flour to coat. Shake off excess flour. Add the floured beef to the pot and cook until nicely browned. Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 1 1/2 hours or until meat is tender.
- Peel the pearl onions and trim off a little bit of the root end. Melt butter in a small skillet and add pearl onions. Toss to coat and pour in 1/4 cup of water and cover. Simmer until tender. Uncover and allow liquid to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize. Season with salt and pepper.
- In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown. Stir in crispy bacon bits and season with salt and pepper.
- When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer sauce until
- thickened and stir in flour/butter mixture to help thicken. Season sauce to taste. Return beef to pot and bring stew to a boil. Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley.
FRENCH BEEF STEW
Quick and easy, this is a very hearty stew, in truth, a meal in itself. Serve with warm crusty French Bread, if desired.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 8
Number Of Ingredients 10
Steps:
- Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
- In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
- Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
- Blend in mustard and serve.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 20 g, Cholesterol 57 mg, Fat 20.1 g, Fiber 3.2 g, Protein 18.7 g, SaturatedFat 7.2 g, Sodium 490.7 mg, Sugar 4.7 g
FRENCH OVEN STEW
This easy stew begins to thicken during the last hour of cooking. Very rich wonderful stew. I have been making this for a long time and cut it out of a magazine years ago. The last 20 minutes you can add some frozen peas or frozen beans if you would like. If useing fresh small baby onions, add an hour before stew is done. Update: I have made this stew in my crockpot and it has turned out perfect. I did stir it a couple times just to incorporate everything.
Provided by CIndytc
Categories Stew
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven 300 degrees.
- Mix all ingredients in a heavy 3 quart ovenproof saucepot.
- Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened.
- Discard bay leaves before serving or storing.
- Serve over buttered noodles if desired.
- You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done.
- You can also add frozen peas or frozen beans 20 minutes before stew is done -- .
Nutrition Facts : Calories 282.1, Fat 6.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 907.8, Carbohydrate 21.6, Fiber 2.6, Sugar 13.6, Protein 32.9
FRENCH BEEF STEW
When it comes to this thick down-home stew, Iola Egle lets her slow cooker do the work. "Then I simply toss together a green salad and dinner is ready," she pens from Bella Vista, Arkansas.
Provided by Taste of Home
Categories Dinner
Time 9h20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place the potatoes in a greased 5-qt. slow cooker. Top with the beef, carrots, onions and celery. In a large bowl, combine the remaining ingredients. Pour over the vegetables. , Cover and cook on low for 9-10 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 227 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 942mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
More about "round 2 recipe french stew food"
BEEF STEW WITH CARROTS & POTATOES
From onceuponachef.com
Category DinnerCalories 539 per servingTotal Time 3 hrs 30 mins
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
FRENCH BEEF STEW WITH RED WINE - FAMILYSTYLE FOOD
From familystylefood.com
4.8/5 (100)Calories 631 per servingCategory Meat
- Trim the beef of excess fat and slice into 3-inch chunks. Season the beef evenly with 2 teaspoons salt.
- Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.
- Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until it's softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and 15 turns of the pepper mill.
FRENCH BEEF STEW (BOURGUIGNON) | KEVIN IS COOKING
From keviniscooking.com
5/5 (14)Total Time 5 hrsCategory DinnersCalories 843 per serving
- Heat a cast iron skillet or casserole pot and render the pancetta low and slow over medium heat. Remove browned pancetta and set aside.
- Add 2-inch beef cubes to rendered pancetta fat and brown on all sides. Season with kosher salt and fresh cracked black pepper. Set aside.
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