Beef Bourguignon With Carrots Recipes

BEEF BOURGUIGNON

Steps:

• Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
• Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
• Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
• Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
• Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.
• Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.

BEEF BOURGUIGNON

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 I

Steps:

• For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
• Preheat oven to 300 degrees F (150 degrees C).
• For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
• In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
• Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
• Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
• Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
• About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

BEEF BOURGUIGNON II

Steps:

• In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
• Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
• Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
• Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

BEEF BOURGUIGNON WITH CARROTS

Steps:

• Combine the beef, celery, carrots, onion, garlic, mushrooms and red wine in a large bowl. Make a sachet by placing the thyme, parsley, bay leaf and peppercorns in the center of a piece of cheesecloth, gather the.
• corners and tie closed with kitchen twine. Add the sachet to the beef and vegetables and marinate in the refrigerator overnight.
• Strain the marinated beef and vegetables making sure to reserve the wine. Spread the beef and vegetables on a baking tray separating the beef from the vegetables. Generously season the beef with salt and pepper.
• Pour the wine into a saucepan and bring to a boil, skimming the foam off the top as it comes up to a boil. Remove from heat.
• Heat canola oil in a heavy bottomed stock pot. Working in batches so as to not crowd the pot, sear the beef and cook over medium-high heat until nicely browned on all sides.
• Remove the beef from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp and add the celery, carrot, onion, garlic and mushroom; cook until lightly caramelized, about 5-7 minutes.
• Deglaze the pan with the rum or brandy and add the browned beef, red wine and chicken stock. Bring to a boil, reduce the heat to low and simmer for about 1 ½ hours, until the beef becomes tender. Stir the flour into.
• ¼ cup of water and slowly whisk into the stew. Continue cooking the stew for another ½ hour until thick and the beef is very tender.
• Just before serving the beef stew, prepare the carrots by peeling and slicing them thinly. Place the sliced carrots in a sauté pan and add water to barely cover the carrots, add the butter and lightly season with salt and.
• pepper. Simmer the carrots until tender, about 6 to 8 minutes, garnish with chopped parsley and serve with or as a bed for the beef.

CLASSIC BEEF BOURGUIGNON

Steps:

• Tie the rosemary and thyme together using the chives to make a bouquet garni. Set aside.
• Trim the fat from the beef roast and cut into 1 1/2 to 2 inch cubes. Season generously with salt and pepper.
• Heat the oil in a large dutch oven over high heat until hot, taking care not to burn the oil. Carefully add the meat and brown on all sides.
• Once the meat is nicely browned and the liquid is gone from the pan, add the flour and toss to coat the meat.
• Slowly add the cognac, stirring constantly and scraping up the yummy bits from the bottom of the pan.
• Gradually add the wine, stirring constantly and continuing to scrape the pan to loosen the browned bits. Add the beef stock, tomato paste, and bouquet garni. Bring to a boil, reduce the heat to a simmer, and cook uncovered for 15 minutes, stirring occasionally, or until most of the alcohol is cooked off and the sauce is thickened. Cover and simmer over low heat for one hour.
• Cut the onion into large pieces (about 1 to 1 1/2 inches square). Add the pinch of sugar, onion, mushrooms, garlic, and carrots to the pot. Stir, cover, and simmer over medium-low heat for 30 minutes or until the vegetables and meat are tender.
• Remove the bouquet garni. Season with the salt and pepper to taste.
• Enjoy!