BEEF BOURGUIGNONNE
This came together from a compilation of other stews and recipes. This is great company stew. Guests are always amazed at the flavor.
Provided by Alex Wilkens
Number Of Ingredients 11
Steps:
- In a heavy pot:Melt butter; add beef and brownPour Sherry over the beef; remove meat from pan with slotted spoon.Add mushrooms; cook/stir for a min.; Blend in flour, catsup, gravy sauce, and water (or beef broth)Cook and whisk till gravy comes together and begins to boilReturn meat to pan; Add 1 cup of Red wine, bay leaf, fines herbes, S&P to tasteSimmer (covered) for 2-2 1/2 hours until meat is tender. Add more Red wine as you cookAdd onions to pot before ready to allow to cook and absorb flavors.You can always add more Red wine
BOEUF A LA BOURGUIGNON
Provided by Food Network
Time 4h
Yield 6 servings
Number Of Ingredients 28
Steps:
- In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley sprigs, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf and stir well. Add the beef and stir. Refrigerate, covered, overnight.
- Drain the beef and reserve the marinade and vegetables separately. Pat the beef dry with paper towels. Set the beef and vegetables aside.
- Preheat the oven to 275 degrees F.
- Remove the outer rind of the slab bacon. Cut the bacon into lardons: 1 inch long strips about 1/4- inch thick. In a small saucepan, cover the lardons and the rind with cold water and bring to a boil. Lower the heat, and simmer for 3 minutes. Drain the lardons and rind, pat them dry, and reserve both.
- Heat 2 tablespoons of butter and olive oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring, until crisp and their fat has rendered. Using a slotted spoon, transfer the lardons to paper towels to drain.
- Season the beef with salt and pepper, dredge in the flour, and shake off any excess.
- Raise the heat to high and, working in batches, brown the beef. Using a slotted spoon, transfer the beef to a plate. Pour off all but 1 tablespoon of fat and return to high heat. Add the reserved vegetable mixture and tomato paste and cook, stirring occasionally, until well browned, about 5 minutes.
- Return all of the browned beef to the pot. Add the reserved marinade liquid, and reserved bacon rind. Bring to a boil and season with salt and pepper. Transfer the stew to the oven and cook, covered, until the beef is very tender, about 3 hours.
- Remove the stew from the oven. Using a slotted spoon, transfer the beef to a plate. Strain the liquid and discard the solids. Return the beef and strained broth to the Dutch oven with the lardons.
- Put the pearl onions in a skillet with 1 tablespoon of butter and the sugar. Cover the onions with water and season with salt and pepper. Simmer the onions over medium-high heat until almost tender. Raise heat to high, and reduce the cooking liquid to about 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed. Transfer the onions to the stew.
- Heat 3 tablespoons of butter in another skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms, tossing often, until golden brown, about 7 minutes. Transfer the mushrooms to the stew.
- In a small bowl, cream together the tablespoon of softened butter with the tablespoon of flour. Roll the mixture into pea-sized pieces.
- Bring the stew to a simmer and, while stirring gently, add enough beurre manie, bit by bit, to lightly thicken the sauce.
- Divide the stew among 6 shallow soup plates and garnish each with a crouton. Serve immediately with pasta or boiled potatoes.
- Preheat the oven to 400 degrees F. Brush both sides of the bread with the butter and arrange them on a baking sheet. Bake the croutons until golden brown. Dip the edges of the bread in the stew to moisten; then in parsley to lightly coat the edges.
- Yield: 6 croutons
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: WHITE HOUSE
Time 55m
Number Of Ingredients 6
Steps:
- Melt 6 tablespoons butter in a deep casserole. Add beef cubes, cover and braise in a hot oven (400°F) for 20 minutes. Meanwhile, sauté mushroom caps and shallots in remaining 2 tablespoons butter. Stir in flour. Add Burgundy and mix well. Pour over beef, cover and return to oven for 30 minutes. Author's note: There is nothing wrong with adding finely chopped garlic and a bit of rosemary.
Nutrition Facts : Nutritional Facts Serves
BEEF BOURGUIGNON I
My sister sent me this recipe and the delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes, noodles or rice.
Provided by COOKPOT
Categories World Cuisine Recipes European French
Time P2DT3h30m
Yield 8
Number Of Ingredients 20
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.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 14.1 g, Cholesterol 72 mg, Fat 28.9 g, Fiber 2.6 g, Protein 19.9 g, SaturatedFat 10.6 g, Sodium 638 mg, Sugar 5.7 g
BEEF BOURGUIGNONNE A LA WHITE HOUSE
Number Of Ingredients 6
Steps:
- Melt 6 tablespoons butter in a deep casserole. Add the beef cubes. Cover and braise in hot oven, (400°F) for 20 minutes. Stir occasionally. Meanwhile, sauté mushroom caps and shallots in remaining 2 tablespoons butter. Stir in flour. Add burgundy and mix well. Pour over beef; cover and return to oven for 30 more minutes. Author's note: I like to add baby red potatoes, baby carrots with 1 tablespoon of minced garlic.
Nutrition Facts : Nutritional Facts Serves
More about "beef bourguignonne a la white house recipes"
BEEF BOURGUIGNON WITH BACON GARNISH - TROIS FOIS PAR JOUR
From troisfoisparjour.com
BEEF BOURGUIGNON - CHEF JEAN PIERRE
From chefjeanpierre.com
BEEF BOURGUIGNON | BOEUF BOURGUIGNONNE RECIPE - KEEF COOKS
From keefcooks.com
ELIZABETH DAVID'S FRENCH LESSONS: BOEUF à LA BOURGUIGNONNE
From dailymail.co.uk
BEEF BOURGUIGNON RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
BEST EVER BEEF BOURGUIGNON MADE WITH COOKING WINE
From livingsweetmoments.com
9 BEEF BOURGUIGNON RECIPES FOR WHEN YOU'RE FEELING FRENCH
From allrecipes.com
BEEF BOURGUIGNONNE RECIPE | BON APPéTIT
From bonappetit.com
BEEF BOURGUIGNON | RICARDO
From ricardocuisine.com
BEEF BOURGUIGNON (JULIA CHILD RECIPE) - CAFE DELITES
From cafedelites.com
BEEF BOURGUIGNON RECIPE | SUR LA TABLE
From surlatable.com
CLASSIC BEEF BOURGUIGNON - URBAN BLISS LIFE
From urbanblisslife.com
BEAUTIFUL BEEF BOURGUIGNON | RECIPES - WYNDHAM HOUSE
From wyndham-house.com
BEEF BOURGUIGNON, INSPIRED BY JULIA CHILD L PANNING THE GLOBE
From panningtheglobe.com
THE 3-DAY (BUT SO WORTH IT!) BEEF BOURGUIGNON RECIPE
From frenchtoday.com
JULIA CHILD'S BEEF BOURGUIGNON (BOEUF à LA BOURGUIGNONNE)
From plattertalk.com
BOEUF à LA BOURGUIGNONNE RECIPE (BEEF BOURGUIGNONNE
From gourmettraveller.com.au
HOW TO MAKE CLASSIC FRENCH BEEF BOURGUIGNON- FRENCH RECIPE
From beerandcroissants.com
CLASSIC FRENCH BEEF BOURGUIGNON - PARDON YOUR FRENCH
From pardonyourfrench.com
BEEF BOURGUIGNON - DINNER, THEN DESSERT
From dinnerthendessert.com
BEEF BOURGUIGNONNE RECIPE | MYRECIPES
From myrecipes.com
BOEUF à LA BOURGUIGNONNE (BEEF BURGUNDY) - CHEZ CARR …
From chezcarrcuisine.com
BEST BEEF BOURGUIGNON RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SLOW COOKER BEEF BOURGUIGNON | HOLLAND HOUSE
From hollandhouseflavors.com
BEEF BOURGUIGNON (BEEF BURGUNDY) | RECIPETIN EATS
From recipetineats.com
OUR BEST BEEF BOURGUIGNON RECIPE — COOKS WITHOUT BORDERS
From cookswithoutborders.com
BEEF BOURGUIGNON (BURGUNDY) - RENAISSANCE MOM
From renaissance.mom
THE BEST BEEF BOURGUIGNON RECIPE! – HOUSE OF BBQ EXPERTS
From bbq-experts.com
RECIPE - CLASSIC BEEF BOURGUIGNON
From lcbo.com
CHEF KATHERINE FRELON'S SIGNATURE BEEF BOURGUIGNON RECIPE | KF
From katherinefrelon.com
BOEUF BOURGUIGNON POUTINE RECIPE - RESTO GARE - PEGURU
From peguru.ca
LIVING LARGE IN A SMALL HOUSE | HOW TO MAKE THE BEST BEEF …
From livinglargeinasmallhouse.com
THE AUTHENTIC FRENCH BEEF BOURGUIGNON - DELICIOUS BY EMMA
From deliciousbyemma.com
BEEF BOURGUIGNONNE RECIPE | MYRECIPES
From myrecipes.com
BEEF BOURGUIGNON - THE CHUNKY CHEF
From thechunkychef.com
BEEF BOURGUIGNON (2) | RICARDO
From ricardocuisine.com
BEEF BOURGUIGNON {FRENCH BURGUNDY BEEF STEW} – WELLPLATED.COM
From wellplated.com
CLASSIC BEEF BOURGUIGNONNE - WASHINGTON STATE BEEF COMMISSION
From wabeef.org
BEEF BOURGUIGNON RECIPE (BEEF BURGUNDY STEW) - SUNDAY SUPPER …
From sundaysuppermovement.com
BEEF BOURGUIGNON RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
BEEF BOURGUIGNON - FEAST AND MERRIMENT
From feastandmerriment.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