BEEF BOURGUIGNON WITH CELERIAC MASH
This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper
Provided by Gordon Ramsay
Categories Dinner, Main course, Supper
Time 3h35m
Number Of Ingredients 14
Steps:
- Heat a large casserole pan and add 1 tbsp goose fat.
- Season 600g large chunks of shin beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
- In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.
- Mix in 1 tbsp tomato purée and cook for a few mins, stirring the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
- Pour over 750ml bottle red wine and about 100ml water so the meat bobs up from the liquid, but isn't completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan - this will give the stew more flavour.
- Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Cook for 3 hrs.
- If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
- To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper.
- Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
- After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.
- Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.
- Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.
Nutrition Facts : Calories 571 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 42 grams protein, Sodium 1.47 milligram of sodium
SLOW COOKER BEEF BOURGUIGNON
Feed a crowd or freeze a batch of our comforting beef bourguignon. This classic recipe uses slow-cooked beef and red wine for a deliciously rich stew
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 8h20m
Number Of Ingredients 16
Steps:
- Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.
- Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.
- About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.
Nutrition Facts : Calories 497 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
SLOW COOKER BEEF BOURGUIGNON
This is my adaptation of Rita's "Recipe#54850" #54850 for making it in the crock pot for A French Love Affair challenge in ZWT 8/France. I have made no changes to the ingredients, only the preparation so that it is suited for the crock pot. I reduced the wine by half to adapt this recipe to the crock pot. It is a delicious recipe!
Provided by CookingONTheSide
Categories One Dish Meal
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the flour, salt and ground black pepper.
- Coat the beef cubes with this mixture.
- Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
- Add the meat and brown well on all sides.
- Add the onion, carrots, mushrooms, red pepper, and garlic to it.
- Saute for 5 to 10 minutes, or until onion is tender.
- Add the wine, bay leaf, parsley, and thyme.
- Transfer the ingredients from the skillet to the crock pot.
- Stir once and then cover with crock pot lid.
- Cook on low for 6-8 hours.
- Garnish with parsley and crumbled bacon.
- Serve with crusty French bread and enjoy!
SLOW COOKER BOEUF BOURGUIGNON
I'd wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles.
Nutrition Facts : Calories 289 calories, Fat 15g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
SLOW COOKER BEEF BOURGUIGNON
The secret to beef bourguignon? Slow cooking! This is a slow cooker beef bourguignon that tastes delicious after a long, slow simmer. It is even better if you make it ahead and let the flavors meld overnight.
Provided by stella
Categories Soups, Stews and Chili Recipes Stews Beef
Time 6h45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
- Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
- Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
- Place the lid on the slow cooker and cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 12.6 g, Cholesterol 95.1 mg, Fat 21.4 g, Fiber 2.4 g, Protein 28.9 g, SaturatedFat 8 g, Sodium 150.7 mg, Sugar 5.2 g
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