TOTALLY SIMPLE BEEF BOURGUIGNON RECIPE - (4.4/5)
Provided by Susan52
Number Of Ingredients 8
Steps:
- Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker. Cover and cook on low for 8 to 9 hours or until the beef is fork-tender.
BEEF BOURGUIGNON
A family favorite. It takes a fair amount of time to do, but it is well worth the effort. The topping of lemon, parsley and mushrooms is divine. IF there are any leftovers, they are even better the next day.
Provided by Just Call Me Martha
Categories Meat
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Saute bacon in large skillet until brown.
- Remove with a slotted spoon.
- Season beef cubes with salt, pepper and flour and fry in bacon grease a few at a time until browned.
- Combine beef cubes with bacon in a large casserole.
- In the same skillet in which bacon and beef was sauteed, saute sliced onions, carrots and garlic until golden brown.
- Add Cognac and flame.
- Stir until flames subside.
- Add onions and carrot mixture to the casserole.
- Mix well.
- Stir in Burgundy, beef stock, tomato paste, bay leaf and thyme.
- Bring to boil on top of stove, cover and place in oven and bake at 325 degrees for 2 1/2 to 3 hours, or until meat is very tender.
- Skim grease, and thicken with a cornstarch and water mixture if necessary
- Meanwhile, saute the mushrooms in butter and oil until sizzling and brown.
- Add lemon juice, salt, pepper and onions and cook for 2 minutes.
- Just before serving, add mushrooms and parsley to top of the casserole.
- Serve atop buttered egg noodles or rice.
Nutrition Facts : Calories 652.9, Fat 20.8, SaturatedFat 8.2, Cholesterol 144, Sodium 1711.2, Carbohydrate 42.3, Fiber 5.8, Sugar 15.8, Protein 53.5
EASY BEEF BOURGUIGNON
Beef bourguignon can be cooked a few different ways. I used to cook mine the traditional way - in the oven for several hours but the recipe was somewhat high maintenance. Over the years, I tried modifying my recipe so I could use my crock-pot without losing any of that beef bourguignon flavor. This is what I ended up with and the meat is so tender and so delicious you may never use your oven again!
Provided by Casey.Company
Categories European
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- cook bacon in fry-pan, remove and drain most of the grease out of the pan. While bacon is cooking, prep your onion and carrots and set aside.
- 2. add beef cubes to same pan used for bacon and brown well. Placed browned beef cubes in crock-pot that has been coated with cooking spray.
- 3. add chopped cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions to crock-pot on top of beef (no need to stir). Brown carrot, and cubed onion in same pan as meat and season with 1 teaspoons salt and pepper and add to crock-pot.
- 4. cook mushrooms and 1 tsp salt in same pan (use cooking spray if needed). Stir in flour (or corn starch). Add broth, mix well until you get a thick mushroom gravy and add as top layer in crock-pot. Cover and cook on low 7 hours.
- 5. add wine about an hour before serving (at 6 hours of cooking in crock-pot) and stir. Continue cooking. Serve alone with crusty bread or with noodles.
- tip for thicker gravy: in a small pot, mix 1 tbsp corn starch with 2 tbsp water (1 tbsp butter optional) add to crock pot, stir well and cover on high for 10 minutes.
BEEF BOURGUIGNON
The secret to this super-rich beef casserole is to use all wine and no stock. Our ultimate beef bourguignon recipe is an instant comforting classic, full of satisfying flavours.
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 14
Steps:
- Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
- Heat oven to 200C/180C fan/gas 6.
- Place a colander over another large bowl and strain the marinated meat, keeping the wine.
- Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
- Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
- Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
- Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
- To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
- Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
- Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.
Nutrition Facts : Calories 767 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 2.09 milligram of sodium
EASY BEEF BOURGUIGNON
This is the speedy, easy version of boeuf Bourguignon, the classic French slow-cooked beef dish. Delicious over cooked egg noodles or mashed potatoes. Leftovers taste great as well - just reheat on the stove.
Provided by Pam Lolley
Categories French Main Dishes
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
- Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
- Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 581.8 calories, Carbohydrate 16.2 g, Cholesterol 121.6 mg, Fat 39.7 g, Fiber 3.6 g, Protein 32.2 g, SaturatedFat 15.3 g, Sodium 1023.9 mg
BEEF BOURGUIGNON
Elegant entree. I like to serve this at holiday time, or for company. You can make it ahead and reheat it, so it is hostess-friendly. This is Julia Chils' recipe, but I've simplified the directions.
Provided by papergoddess
Categories Meat
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in large skillet.
- Add as many pieces of beef to the pan as will fit without crowding.
- Brown on all sides on fairly high heat.
- Add more oil if needed.
- Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
- Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
- Set casserole over heat.
- Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
- Bring to a simmer, taste, and salt if necessary.
- Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
- THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
- drain, and drop in cold water.
- trim ends off, and slip skins off.
- MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
- butter.
- Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
- Stir into stew, until blended and add mushrooms and onions.
- Cover and bake another 20-30 minutes, or until hot and bubbly.
- I serve this over noodles for an elegant holiday entree.
Nutrition Facts : Calories 247.7, Fat 0.7, SaturatedFat 0.2, Sodium 346.5, Carbohydrate 35.1, Fiber 5.8, Sugar 14.4, Protein 6
BEEF BOURGUIGNON
Hearty, tender beef in a red wine sauce. Serve with a loaf of crusty bread! In Memory of our Julia Child.
Provided by Rita1652
Categories One Dish Meal
Time 3h20m
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.
- Bake, covered, at 350 degrees for 2 1/2 hours.
- Remove cover and bake for 30 more minutes.
- If needed add more wine, chicken broth, or water.
- Garnish with parsley and crumbled bacon.
Nutrition Facts : Calories 321.6, Fat 11.3, SaturatedFat 5.9, Cholesterol 87.8, Sodium 463, Carbohydrate 17.7, Fiber 3.2, Sugar 6.6, Protein 28.3
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- In a large, oven-safe pot (a Dutch oven if you have it), on medium heat, melt butter and sauté mushrooms, carrots, garlic, shallots, and bacon until soft, about 10 minutes, stirring regularly.
- Add beef, flour, wine and stock. Stir. Cover and bake until beef is soft and sauce is thick, about 2½ to 3 hours. Season to taste with salt and pepper. Serve with crusty bread.
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