BEEF BURGUNDY I
Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.
Provided by Faith
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 7
Number Of Ingredients 11
Steps:
- In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
- Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
- Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
- Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 10.4 g, Cholesterol 44.7 mg, Fat 11.6 g, Fiber 1.5 g, Protein 18.1 g, SaturatedFat 3.4 g, Sodium 669.8 mg, Sugar 3.2 g
BURGUNDY BEEF STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
- Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
- Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
- Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.
BURGUNDY BEEF
On chilly days, it's a pleasure coming home to this savory pot roast bubbling in the slow cooker. The tender beef, vegetables and tasty gravy are mouthwatering over a bed of noodles. -Lora Snyder, Columbus, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan. , Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles.
Nutrition Facts : Calories 308 calories, Fat 15g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 690mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
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
BEEF BOURGUIGNON II
Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole.
Provided by Teri Smith
Categories World Cuisine Recipes European French
Time 3h20m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 21.9 g, Cholesterol 124.8 mg, Fat 31 g, Fiber 4.1 g, Protein 32.2 g, SaturatedFat 14.9 g, Sodium 1332.7 mg, Sugar 6.7 g
BEEF BURGUNDY CASSEROLE
I got this recipe off one of the TV news, Mr. Food or something like that a few years ago. I have another beef burgundy recipe that takes 4-5 hours and is wonderful, but sometimes too time consuming (Recipe #126084). This is a good recipe and 1/2 the time.
Provided by kzbhansen
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°.
- In a 5 quart casserole dish, combine the water, wine, soup, steak, mushrooms and the seasoning packet from the rice. Mix well.
- Cover and bake for 30 minutes.
- Remove from oven and stir in the rice. Cover and bake for 60-70 minutes or until the rice is tender.
Nutrition Facts : Calories 654.1, Fat 39.5, SaturatedFat 15.7, Cholesterol 156.9, Sodium 760.6, Carbohydrate 10.3, Fiber 0.4, Sugar 2.4, Protein 46.1
BEEF BURGUNDY CASSEROLE
Make and share this Beef Burgundy Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large (5-quart) casserole dish, add the water, Burgundy, soup, steak, and the seasoning packet for the rice mix; stir to combine.
- Cover and cook at 375 degrees for 30 minutes.
- Take out of the oven and add the rice mix; stir to combine.
- Cover and cook for 60-70 minutes, or until the rice is tender.
Nutrition Facts : Calories 432.8, Fat 26.3, SaturatedFat 10.5, Cholesterol 104.7, Sodium 516.6, Carbohydrate 6.3, Fiber 0.1, Sugar 1.3, Protein 30.2
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