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.
CLASSIC BEEF BURGUNDY STEW
A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.
Provided by cookiedog
Categories Stew
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
- Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
- Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
- To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.
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
JENNIFER'S BURGUNDY BEEF STEW
This is a great comfort food for those cold winter days, and it's great tasting. This is my own recipe. I like to serve it in big pre-warmed soup bowls with salad and French bread.
Provided by Jennifer
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
- Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
- Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
- Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.
Nutrition Facts : Calories 472 calories, Carbohydrate 43.3 g, Cholesterol 55.2 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.9 g, SaturatedFat 5.2 g, Sodium 394.6 mg, Sugar 9.1 g
BEEF BOURGUIGNON
This delicious easy Beef Bourguignon recipe is simple to make in a pressure cooker, slow cooker, oven or stove top.
Provided by Sarah Barnes
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Heat the oil over a medium heat in your pressure cooker and brown the beef in batches. Removing from the pan as they are coloured.
- After you've browned the beef and the pan is empty (apart from the beef bits stuck to the pan - keep these!) pop in the bacon pieces and fry on a high heat until starting to go brown and crispy.
- Add in the garlic, onions, carrots and mushrooms and fry for a couple of minutes until just starting to colour.
- Put the browned beef back into the pan, along with the red wine, beef stock, dried thyme, tomato puree and plenty of salt and pepper. Give everything a good stir.
- Lock on the lid of the pressure cooker, turn the pressure to II (or whichever regular setting your pressure cooker uses), wait for the pressure indicator to show you that it has reached pressure and then reduce the heat until it reaches a low, regular hiss.
- Cook for 45 minutes and when the time is up, quick release the pressure (making sure it's away from your face/hand).
- Spoon a ladle or two of cooking juice out of the pan into a small bowl and whisk in the cornflour to make a smooth paste with no lumps. Add back into the pressure cooker and stir well.
- Allow this to bubble for 5 minutes to thicken and serve.
- (NOTE: PLEASE CONSULT THE INSTRUCTIONS FOR YOUR OWN PRESSURE COOKER AS THEY MAY DIFFER AND THOSE INSTRUCTIONS SHOULD TAKE PRECEDENCE!)
Nutrition Facts : Calories 571 kcal, Carbohydrate 22 g, Protein 43 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 125 mg, Sodium 515 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
SLOW-SIMMERED BURGUNDY BEEF STEW
My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 419 calories, Fat 15g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 949mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.
BEEF BOURGUIGNON
This stovetop stew is loaded with taste, but is easy to do. While the name sounds fancy, even a beginning cook can master it. It's our traditional holy day meal.-Elodie Rosinovsky, Brighton, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Brown stew meat in drippings in batches. Remove and keep warm., In the same pan, saute onion and carrot until crisp-tender. Stir in flour until blended. Gradually add wine and broth; stir in bay leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a boil. Reduce heat; cover and simmer for 2 hours., In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Stir into stew; cook 30 minutes longer., Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat and discard bay leaves. Stir in chocolate until melted. Serve with mashed potatoes.
Nutrition Facts : Calories 349 calories, Fat 17g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 334mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
BEEF BURGUNDY
The bacon - a classic ingredient in a French-style beef stew - has been dropped from this recipe. But it doesn't trade a juicy beef chuck for tougher rounds, even though chuck is a bit fattier. Instead, a lot more vegetables, like fresh mushrooms, carrots and frozen peas stretch the meat. Recipe is from Good Housekeeping.
Provided by CookingONTheSide
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In 5- to 6-quart Dutch oven, heat oil on medium-high heat until hot.
- Pat beef dry with paper towels.
- Add beef, in 2 batches, and cook 5-6 minutes per batch or until well browned on all sides.
- With slotted spoon, transfer beef to medium bowl.
- Preheat oven to 325 degrees F.
- To drippings in Dutch oven, add carrots, garlic, and onion and cook 10 minutes or until vegetables are browned and tender, stirring occasionally.
- Stir in flour, tomato paste, 3/4 t salt and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring.
- Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
- Return meat and any meat juices in bowl to Dutch oven.
- Add thyme and mushrooms, heat to boiling.
- Cover and bake 1 1/2 hours or until meat is fork tender, stirring once.
- Discard thyme sprigs.
- Just before stew is done, cook peas as label directs.
- Stir in peas.
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.
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BEEF BOURGUIGNON - JO COOKS
From jocooks.com
4.6/5
- Heat the olive oil in a large Dutch oven or a heavy based pot that's oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
- Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but depends on the size of your pot.
- Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
- Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.
BEEF BURGUNDY RECIPE - BEEF BOURGUIGNON - VIDEO!!
From thecookierookie.com
- Add the bacon to a Dutch oven set over medium heat. Cook until the fat has rendered and use a slotted spoon to transfer the bacon pieces to a paper towel-lined plate.
BURGUNDY BEEF STEW | BETTER HOMES & GARDENS
From bhg.com
- Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat.
- Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, and garlic. Pour broth and Burgundy over meat mixture in cooker.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Sprinkle each serving with crumbled bacon. Makes 6 servings.
INSTANT POT™ BEEF BURGUNDY STEW RECIPE - TABLESPOON.COM
From tablespoon.com
- Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Add oil to insert. Add beef in 2 batches; cook 2 to 4 minutes on first side until browned. Turn, and cook 2 to 4 minutes longer on second side or until browned; transfer to medium bowl. Add onions, mushrooms and bacon to insert; cook 4 to 5 minutes, stirring occasionally, until onions start to soften. Bacon may not be fully cooked. Select CANCEL.
- Add broth, wine, tomato paste and beef to insert. Add carrots and celery on top of beef. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- In small bowl, beat water and cornstarch with whisk. Select SAUTE; adjust to normal. Heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL.
SLOW COOKER BEEF BOURGUIGNON | THE RECIPE CRITIC
From therecipecritic.com
- In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
- Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
- Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parsley and serve with mashed potatoes if desired.
BURGUNDY BEEF STEW | MRFOOD.COM
From mrfood.com
Estimated Reading Time 1 min
BEEF BOURGUIGNON - CAROLINE'S COOKING
From carolinescooking.com
Estimated Reading Time 7 mins
- Peel and slice the onion and carrot into medium-thick slices and slice the bacon. Pat dry the chunks of beef with kitchen towel (this helps it brown better).
- During the final hour of cooking, prepare the pearl onions and mushrooms. Peel the onions and cut the mushrooms into quarters, trimming the stems as needed.
- Once the beef is fork tender, remove the pan from the oven. If there looks to be a lot of liquid, carefully strain it from the pot and simmer for a few minutes to reduce it.
BEEF BURGUNDY STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 3 hrs 45 minsServings 4-6
- Place meat and wine in a medium bowl; chill 1 hour. Remove meat using a slotted spoon; reserve wine in a small saucepan. Pat meat dry with paper towels.
- Cook reserved wine over medium-high heat, stirring occasionally, 15 minutes or until reduced to 1 cup.
- Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or until vegetables and meat are cooked. Sprinkle flour over meat mixture, and cook, stirring constantly, 1 minute. Stir in reduced wine, salt, pepper, and 1/4 cup beef broth. Cover and reduce heat to low; simmer, stirring occasionally, 2 hours, adding up to 1/2 cup beef broth if needed.
BEEF STEW (DUTCH OVEN) - BEEF BOURGUIGNON - THE BEST STEW ...
From recipesformen.com
Estimated Reading Time 5 mins
- Trim the meat of any excess fat. Cut into large 1,5-2" sized chunks. Then season the meat with salt and pepper.
- Brown the meat in vegetable oil in a pan. (You can do this in the Dutch oven if you wish but I prefer to do this in my wok, so I can use the Dutch oven to fry the onions at the same time. )
- Do this in batches so the meat does not get crowded and boil. The outside needs to be nicely seared. When browned on all sides, remove the meat to a plate.
- At the same time fry the chopped onions for about 5 minutes on a low heat in the Dutch oven. Then add the flour to the onions and cook for a further 3-4 minutes.
BEEF BURGUNDY STEW RECIPE | WHAT'S COOKING AMERICA
From whatscookingamerica.net
Estimated Reading Time 4 mins
- The day before: In a large bowl, add the beef cubes and peppercorns; pour in the bottle of wine to cover. Cover the bowl with plastic wrap and refrigerate for 24 hours.
- After 24 hours, remove the beef from the refrigerator and pour off the wine marinade; reserving the marinade. Pat the beef dry with paper towels. Make sure that you dry the meat thoroughly on paper towels before browning, as damp meat will not brown.
- In a large soup pot or cast iron Dutch oven over medium-high heat, cook bacon until browned; remove bacon to a dish and set aside. Add olive or vegetable oil to bacon fat and heat until hot; add marinated beef cubes and saute until brown; remove beef pieces to a plate.
- Do not try to rush when you are browning meat for a stew. It is a very important step that will take at least 10 to 15 minutes.
BEEF BOURGUIGNON (BEEF BURGUNDY) | RECIPETIN EATS
From recipetineats.com
- Marinate beef: Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).
RICH BURGUNDY BEEF MUSHROOM STEW RECIPE | COOK WITH ...
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