BOEUF BOURGUIGNON (BEEF BURGUNDY)
Boeuf Bourguignon is a great classic French dish known for its deep rich sauce. Beef is braised and stewed for 5 hours (or longer) in young, full-bodied, dry red wine and beef stock. It is generally flavoured with garlic, onions and herbs tied in a bouquet and seasoned well with salt and pepper. Carefully done and perfectly flavoured, for me, it is certainly one of the most delicious beef dishes created by man.
Provided by French Basket
Categories Stew
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Blanch bacon with 1 cup of water in a nonstick pan, to render and give off enough fat to fry with. Remove bacon into a bowl and set aside.
- In the same pan, throw the beef cubes in, few pieces at a time. Sauté until nicely brown on all sides using rendered fat from bacon and 2 tablespoons of olive oil. Then remove browned beef from the pan into the bowl with bacon and set aside.
- In the same fat and pan, brown cubed carrots and sliced onions. Poured out excess fat before the meat and bacon are put back into the pan. Then toss with salt, pepper and flour to coat lightly the meat. Cook till flour in meat turns brown with a light crust. Turn meat and vegetables once while cooking.
- When done, remove the meat and vegetables into a large casserole. Deglaze the pan with red wine, pouring it into the casserole along with the beef stock, almost to cover the meat and vegetables. Stir in the tomatoes and added the herb bouquet. Bring to a simmer and covered. Regulate heat so that liquid simmer very slowly for 4 hours or until the meat is tender and sauce has reduced. It is worth checking the meat every hour and if the level of liquid drops, gradually add half a cup each of the beef stock and red wine.
- When the stew is done, prepare the shallots and mushrooms. Heat 1 tablespoon of olive oil and stir in 2 tablespoons of butter in a skillet, add shallots and sauté over moderate heat, gently rolling them till brown evenly. Then add 1 cup of the stock left, salt and pepper and the same herb bouquet used in the stew. Cover and simmer slowly until the shallots are tender, and the liquid evaporates. Then remove the herb bouquet and set the shallots aside.
- In the same skillet, heat remaining oil and butter over high heat and add the mushrooms, tossing them till brown slightly. Then remove from heat. Set the mushrooms aside until needed.
- Pour the contents of the casserole into a sieve set over a saucepan. Simmer the sauce for 2 minutes in the saucepan, allowing the sauce to reduce gently, to give a rich finish to this dish. Season carefully with salt and pepper.
- Wash out the casserole and put back to heat and return the meat and vegetables. Pour sauce over the meat and vegetables into the casserole. Add in the shallots and mushrooms. Cover and simmer for another 2 minutes, gently basting the meat and vegetables with the sauce several times.
- Serve hot in a casserole or arrange on a stew platter over mashed potatoes or favorite cooked pasta and garnish with parsley.
Nutrition Facts : Calories 1238.1, Fat 80, SaturatedFat 28.4, Cholesterol 210.4, Sodium 1551.6, Carbohydrate 16.4, Fiber 1.6, Sugar 4.7, Protein 65.5
BEEF SIRLOIN STEW BOURGUIGNON
This is a "killer" beef dish! I have made this using a small prime rib roast cut into cubes and added in the ribs bones also. You will need 2 (750-ml) bottles of red wine and brandy for this, how could this be bad LOL! or just reduce the wine and add in more beef broth, but it will not have the same flavor! This complete dish can be made 1 day ahead, and really it should be, as it tastes even better the following day! Serve this with crusty garlic bread.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees.
- In a large Dutch oven over medium heat cook the bacon until crisp (about 8 minutes) remove to paper towels.
- Season the flour with seasoning salt and pepper.
- Coat the beef in the flour mixture, then brown well in oil on all sides for about 6 minutes; transfer to a large bowl.
- Add in small onions and carrots to the pot and saute until light brown (about 6 minutes).
- Add in chopped garlic and saute for 1 minute.
- Remove the carrots and onions to a bowl.
- Add in 1 cup broth and brandy to the pot; boil until reduced to a glaze (about 8-10 minutes) scraping up the browned bits with a wooden spoon.
- Return the beef and carrots, onions and bacon back to the pot.
- Add in wine, mushrooms, thyme, sugar, tomato paste and 1-1/2 cups beef broth; bring to a boil, stirring occasionally.
- Cover the pot and place in oven; cook for about 1-1/2 hours or until beef is tender.
- Remove the pot from oven and ladle the liquid from the pot into a medium saucepan (spoon off any fat).
- Boil the liquid until reduced to about 2-1/2 cups, or a little more (about 35-40 minutes).
- Season with salt and pepper.
- Pour the liquid back over the beef and veggies.
- Rewarm over low heat before serving.
- Delicious!
Nutrition Facts : Calories 1110.3, Fat 47.7, SaturatedFat 17.7, Cholesterol 170.6, Sodium 719.6, Carbohydrate 61.7, Fiber 8.8, Sugar 22.9, Protein 57.6
BEEF BURGUNDY AKA BOEUF BOURGUIGNON A LA IVO
This is another of my husband's delicious creations. He makes it with top sirloin, which I also recommend for flavor and texture. Serve over potatoes or pasta.
Provided by Sandi From CA
Categories Stew
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, cook the bacon pieces at medium-low heat, stirring occasionally until the pieces are completely crispy and are swimming in bacon fat. Scoop out the bacon and set aside.
- Put the flour into a large zip lock bag with about a tsp of salt and ditto of pepper. Mix well. Coat the meat cubes in this mixture in 4 batches, removing each batch as it's coated.
- Increase the heat under the pot to high, and brown the meat in batches. If the bacon fat mysteriously disappears, replace with olive oil, or vegetable oil if you want. I know you're not supposed to heat olive oil but it didn't do me any harm, and vegetable oil sometimes forms a nasty-tasting slick on the surface of this dish -- Set the browned meat aside in a bowl.
- Once all the meat is browned, add oil if needed and put the onion, carrot and celery in the pan. Stir over medium-high heat until thoroughly softened. Season to taste with salt and pepper if you like, then add the minced garlic and the meat back in along with its juices. Stir, then add the whole bottle of wine to the pan.
- A word about spices. Before you start simmering, I like adding the herbs at this stage. Lots of fine herbs, definitely some fresh, chopped rosemary, but the truth is, I sort of make it up as I go along at this point. Cover and simmer over low heat for at least 4-5 hours.
- During the final half-hour of simmering, sprinkle the mushrooms with garlic powder and fry until crispy. Set aside.
- Taste the stew. Add salt, pepper and spices where needed. Another flying-by-ear operation! Guilty secret: last time I made this, I added 2 tbsp of Emeril's Essence to the stew and that worked beautifully!
- Serve in a big bowl and sprinkle with the fried mushrooms and parsley. Serve with (or over) potatoes or pasta.
Nutrition Facts : Calories 676.1, Fat 29.5, SaturatedFat 9.1, Cholesterol 146.7, Sodium 331.4, Carbohydrate 24.7, Fiber 1.7, Sugar 3.1, Protein 52.2
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 Anne Burrell
Time 16h
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)
- For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.
- Preheat the oven to 350 degrees F.
- Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.
- After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.
- Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.
- Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.
- Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.
BOEUF BOURGUIGNON
Boeuf Bourgignon comes from the Bourgignon region of France (in English, this region is known as Burgundy). Bourgignon is famous for its rich cuisine, developed during a time when it was one of the richest corners of Europe. It's cuisine features beef, creamy sauces and of course wine (it is one of the two premier wine regions of France). Perhaps it's most famous dish is Boeuf (which is French for beef) Bourgignon, which combines all three traditions. Wonderful served over noodles or home made spaetzle. Found this on-line at French Property site and posting for French region of ZWT.
Provided by diner524
Categories < 4 Hours
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns.
- Remove the meat from the marinade and dry with paper towel. In a container/plate/bowl/bag add 1/4 flour and season with salt and pepper. Add the beef cubes and coat them with flour.
- Preheat oven to 350 degrees fahrenheit.
- In a large frying pan fry bacon in olive oil until slightly browned. Place bacon in a large ovenproof casserole.
- Brown the pearl onions and cubed carrots in the same pan; add to casserole.
- Brown the meat in the same pan. Depending on the size of the pan, and if it is not possible to fit all the meat into the pan at one time, do the meat in batches. Store the meat already browned temporarily in a large dish.
- When all the meat has been browned, put it all into the pan with the bacon, onion and carrots.
- Sprinkle 1 tablespoon of remaining flour mixture into frying pan with oil and mix well while continuing to brown (approximately 5 minutes).
- Add, bit by bit, the red wine marinade including onions, garlic, bay leaves and fresh peppercorns.
- Let this cook down for about 8 to 10 minutes.
- Add beef broth and last but not least the tomato paste.
- Add to casserole and mix carefully with bacon, pearl onions and meat.
- Cook for 2 hours, or until tender, in oven at 350 degrees fahrenheit.
Nutrition Facts : Calories 2233.4, Fat 197.4, SaturatedFat 77, Cholesterol 263.3, Sodium 971.1, Carbohydrate 49.2, Fiber 7.8, Sugar 18.3, Protein 31.7
SPECIAL OCCASION BEEF BOURGUIGNON
I've found many rich and satisfying variations for boeuf bourguignon, including an intriguing peasant version that used beef cheeks for the meat and a rustic table wine. To make this stew gluten free, use white rice flour instead of all-purpose. -Leo Cotnoir, Johnson City, New York
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a Dutch oven, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon, reserving drippings; drain on paper towels., In batches, brown beef in drippings over medium-high heat; remove from pan. Toss with flour, salt and pepper., In same pan, heat 1 tablespoon oil over medium heat; saute onions, carrots and mushrooms until onions are tender, 4-5 minutes. Add garlic and tomato paste; cook and stir 1 minute. Add wine and stock, stirring to loosen browned bits from pan. Add herbs, bacon and beef; bring to a boil., Transfer to oven; bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove bay leaves., To serve, cook noodles according to package directions; drain. Serve stew with noodles; sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little stock or broth if necessary.
Nutrition Facts : Calories 422 calories, Fat 14g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
BOEUF BOURGUIGNONNE/BEEF BURGUNDY (CROCK POT OR NOT)
This is from the Rival Crock pot recipe book. Boeuf Bourguignonne, also known as Beef Burgandy, is a french peasant stew. It was my absolute favorite recipe that my mom made while I was growing up. *To make gravy thicker. Turn crock pot to high. Combine 3 T flour with 3 T melted butter & put into stew **To make gravy thicker for oven cooking method, make a roue of the flour & butter & add to oven dish.
Provided by sofie-a-toast
Categories Stew
Time 10h30m
Yield 1 large pot
Number Of Ingredients 16
Steps:
- Fry 6 strips bacon until crisp and cut into 1/2 inch pieces.
- In the bacon grease brown well beef stew meat. Put beef into crock pot.
- Brown 1 med carrot sliced & 1 sliced small onion. Add salt & pepper to taste. Stir in 3 T flour & 1 10-3/4 oz can condensed beef broth. Mix well & put in crock pot.
- Add the bacon, tomato paste, minced garlic, thyme leaves, bay leaf, and pearl onion to the pot.
- Cover and cook on low for 8-10 hours. (or in 300 degree oven in a covered pan for 2 hours.).
- Saute mushrooms in butter and add with red wine to crock pot or oven dish & cook for one more hour.
- I recommend serving this over mashed potatoes.
More about "sirloin beef burgundy boeuf bourguignon food"
BEEF BOURGUIGNON (BEEF BURGUNDY) - RECIPETIN EATS
From recipetineats.com
5/5 (78)Category Main, StewCuisine FrenchCalories 745 per serving
SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON - LUNCH RECIPES
From fooddiez.com
BEEF BURGUNDY RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST EVER BEEF BOURGUIGNON | THE RECIPE CRITIC
From therecipecritic.com
BOEUF BOURGUIGNON RECIPE - CHANTAL LEROUX | FOOD & WINE
From foodandwine.com
BEEF BOURGUIGNON RECIPE (BEEF BURGUNDY) | A FARMGIRL'S …
From afarmgirlskitchen.com
WHAT TO SERVE WITH BEEF BOURGUIGNON: 17 LUSCIOUS SIDES THAT GO …
From cookingchew.com
SIRLOIN BEEF BURGUNDY | BOEUF BOURGUIGNON | BOURGUIGNON FACILE, …
From pinterest.com
BEEF BOURGUIGNON RECIPE - ADD A PINCH
From addapinch.com
BOEUF BOURGUIGNON / BEEF BURGUNDY
From chintiafoodjourney.blogspot.com
DELICIOUS CLASSIC BOEUF BOURGUIGNON RECIPE - CHEF BILLY PARISI
From billyparisi.com
ANTHONY BOURDAIN'S BEEF BOURGUIGNON - THE MIDNIGHT BAKER
From bakeatmidnite.com
WHAT MEAT TO CHOOSE FOR A BEEF BOURGUIGNON? - POMERANTZ COOKING
From terrypomerantzcooking.com
SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON – RECIPES NETWORK
From recipenet.org
SIRLOIN BEEF TIPS BOURGUIGNON - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BEEF BOURGUIGNON (JULIA CHILD RECIPE) - CAFE DELITES
From cafedelites.com
BEEF BOURGUIGNON - THE SPRUCE EATS
From thespruceeats.com
BEEF BOURGUIGNON RECIPE: 5 TIPS FOR MAKING BEEF BOURGUIGNON
From masterclass.com
CLASSIC DINNER BOEUF BOURGUIGNON RECIPE - ETALK
From more.ctv.ca
BEEF SIRLOIN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST TENDER BEEF BURGUNDY (BEEF BOURGUIGNON) RECIPE - VEENA …
From veenaazmanov.com
EASY FRENCH BEEF BURGUNDY RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC BEEF BOURGUIGNON RECIPE - FOODIECRUSH .COM
From foodiecrush.com
SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON | KITCHME | BEEF …
From pinterest.ca
SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON RECIPE | RACHAEL RAY
From teatrointimodelflamenco.com
BEEF BURGUNDY {BEEF BOURGUIGNON} - THE SEASONED MOM
From theseasonedmom.com
PIONEER WOMAN BEEF BURGUNDY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SIRLOIN BEEF BURGUNDY BOEUF BOURGUIGNON - THERESCIPES.INFO
From therecipes.info
SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON - LUNCH RECIPES
From fooddiez.com
BEEF SIRLOIN STEW BOURGUIGNON RECIPE - FOOD NEWS
From foodnewsnews.com
THE 3-DAY (BUT SO WORTH IT!) BEEF BOURGUIGNON RECIPE
From frenchtoday.com
WHAT IS THE BEST CUT OF BEEF FOR BEEF BOURGUIGNON?
From verymeaty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love