Slow Simmering Beef Bourguignon Food

SLOW-SIMMERING BEEF BOURGUIGNON

Steps:

• Sprinkle beef with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in batches. Remove with a slotted spoon to a 4- or 5-qt slow cooker. Add flour; toss to coat. Add broth and 1 cup wine., In the same skillet, add the mushrooms, onion, carrots and bacon; cook and stir over medium heat until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker., Cover and cook on low for 8-10 hours or until beef is tender. Serve with noodles.

SLOW-SIMMERED BURGUNDY BEEF STEW

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.

GORDON RAMSAY'S SLOW-COOKED BEEF BOURGUIGNON

Steps:

• Heat a deep, cast iron Dutch oven and add the goose fat. Add a pinch of salt and pepper to the beef and sauté until golden brown. It is best to do this step in a few batches to ensure proper browning of the meat. Transfer the sautéed beef to the plate and set aside.
• Fry the bacon, in the same Dutch pot, for a few minutes on medium heat until golden; add the shallots or pearl onions, garlic, mushrooms, and bouquet garni. Sauté until lightly golden. Add the tomato purée and cook for an additional few minutes. Add the beef back to the pot along with any meat juices.
• Pour the wine into the pot together with about 100 ml (1/2 cup) of water. Bring to the boil and scrape the bottom of the pot to release any caramelized bits that might stick to the pan.
• Preheat the oven to 150°C/300°F. Cover the pot with a piece of aluminum foil and cook in the oven for 3 hours until the meat is soft and the sauce is reduced and thickened. If the sauce is still watery, remove the beef and the vegetables, and cook uncovered for a few minutes to thicken the sauce, then put the beef and the vegetables back in the pot.
• Peel and cube the celery root. In a large frying pan, sauté the celery in olive oil for about 5 minutes, until golden. Add salt and pepper, rosemary, thyme, bay, and cardamom pods. Pour in 200 ml (3/4 cup) of water, then simmer for 25-30 minutes over low heat.
• Drain the water, and remove the rosemary, thyme, bay leaves, and cardamom pods. Smash with a potato masher, and mix with some olive oil and seasonings to taste.
• Divide the beef bourguignon between plates, top with a spoonful of celery root mash, and garnish with bay leaves.

SLOW SIMMER BEEF PROVENCAL

Steps:

• In a large saucepan, heat 1 tablespoons of the oil over medium-high heat and brown the meat on all sides.
• Remove and set aside.
• Heat the remaining oil in the pan.
• Add the garlic, onion, carrot and celery and cook, stirring occasionally, until softened.
• Add the beef broth, lemon peel, thyme and bay leaf and bring to a boil.
• Add the browned meat and reduce the heat.
• Cover and simmer over medium-low heat for 1-1/2 hours or until tender.
• Add a bit of water to the pan if it begins to cook dry.
• Season with salt and pepper.
• Cut the steak into thin slices for serving.

SLOW COOKER BEEF BOURGUIGNON

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.