Boeuf Bourguignon Grande Vitesse Recipes

BOEUF BOURGUIGNON

Steps:

• For the beef: Place the beef into a large nonreactive bowl and add the wine. Wrap tightly with plastic wrap and let marinate overnight in the fridge.
• Drain the beef in a colander with a bowl underneath, reserving the marinade. Place the flour, pepper and some salt in a shallow plate and, working in batches, toss the beef in the flour, shaking off any excess.
• In a heavy-bottomed pot over medium heat, cook the bacon until the fat has been rendered and the bacon is slightly crispy. Using a slotted spoon, remove the bacon from the pot, leaving the fat in the pot and reserving the cooked bacon.
• Working in batches, add the coated beef to the pot with the reserved bacon fat and brown on all sides, about 8 minutes per batch. Transfer the beef from the pot to a bowl and repeat with the remaining beef and seasoned flour until all the beef has been browned. Pour off any excess fat in the pot and increase the heat to high. Pour the sherry into the pot and, using a wooden spoon, scrape up the bits on the bottom of the pot. Pour the liquid over the beef.
• For the bouquet garni: Using kitchen string, tie together the celery, parsley stems, thyme, and bay leaves, making a bouquet garni.
• For the stew: Melt 3 tablespoons of the butter over medium heat in the same pot used to brown the beef and add the garlic, carrots and onions. Cook until the onions are slightly golden, about 4 minutes. Add the tomato paste and cook, stirring constantly for 1 minute. Add the reserved marinade, beef with juices, cooked bacon and bouquet garni, and bring to a simmer. Cook over medium-low heat, partially covered, until the beef is tender, 2 1/2 to 3 hours.
• In a large pot, bring salted water to a boil and blanch the pearl onions for 2 minutes. Drain, rinse under cold water, peel and set aside.
• Melt 1 tablespoon butter in a medium saucepan over high heat until the foam subsides. Saute the onions until brown spots appear. Add 1 3/4 cups water, bring to a simmer and partially cover. Season with salt and pepper. Cook until they are tender, about 20 minutes. Uncover and cook until the liquid is reduced and the onions are glazed, about 10 minutes.
• Over high heat, melt the remaining tablespoon butter in a large nonstick skillet and saute the mushrooms until they are golden and all the liquid they have released evaporates, 8 to 10 minutes. Season with salt and pepper.
• Wait until the last 15 minutes of cooking the stew to add the pearl onions and mushrooms, and then cook for the remaining 15 minutes. Remove the bouquet garni and skim the fat from the stew. Season with salt and pepper.
• Serve stew over roasted fingerling potatoes and garnish with chopped parsley.

BOEUF BOURGUIGNON

Steps:

• In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley stems, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf. Stir well to blend. Add the beef, and stir. Refrigerate, covered, overnight.
• The next day drain the beef, reserving the marinade and vegetables separately. Pat the beef dry with towels, and season it well with salt and pepper. Preheat oven to 275 degrees.
• Cut the slab bacon the long way into 1/4-inch-thick slices; then cut these slices into lardons that are 1/2-inch long. Cover the lardons with cold water, bring to a boil, turn down the heat, and simmer for 3 minutes. Remove the lardons and reserving.
• Add 2 tablespoons of butter and 1 tablespoon of olive oil to a large Dutch oven set over medium heat. Dry off the lardons, add them to the Dutch oven, and cook stirring often, until they are golden. With a slotted spoon transfer the lardons to paper towels to drain.
• In the same Dutch oven, over high heat, brown the drained and dried-off beef in the remaining bacon fat, in batches so the meat browns evenly. When you are done, pour off all but 1 tablespoon of fat. Return all of the browned beef to the pot.
• Add the vegetable and herb mixture reserved from the marinade, and cook over medium-high heat, stirring, for 5 minutes.
• Add the reserved marinade liquid and tomato paste. Bring the liquid to a boil, and taste it for seasoning. Cook in the oven, covered for 3 hours.
• After 3 hours, Remove meat and strain sauce. Skim the fat from the stew.
• Make the vegetable garnish: Place the pearl onions in a skillet, cover them with water, add 1 tablespoon of butter, the sugar, and salt and pepper to taste. Simmer the onions over medium-high heat until they are almost tender. and raise heat to high, and reduce the cooking liquid to 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed.
• In another skillet set over medium-high heat, melt 3 tablespoons of butter; add the mushrooms. Add reserved lardons and salt and pepper to taste. Cook mixture, tossing often, for 7 minutes, or until golden brown.
• Meanwhile, prepare the beurre manie: Cream together 1 tablespoon of softened butter with 1 tablespoon of flour. Roll the mixture into pieces the size of peas.
• Add the cooked onions and mushrooms to the stew. Bring the liquid to a simmer, and add enough beurre manie, bit by bit, stirring constantly, to lightly thicken the sauce.
• Divide the boeuf bourguignon among 6 dinner plates. Serve immediately.

BOEUF BOURGUIGNON

Steps:

• Put the olive oil in a Dutch oven or flameproof casserole with a lid and place over medium heat. Add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. Remove with a slotted spoon, add the meat, and raise the heat to medium-high. Cook, turning the cubes as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
• Reduce the heat to medium and add the chopped onion, thyme, bay leaves, garlic, and parsley, along with some more salt and pepper, and cook, stirring occasionally, until the onion softens, about 5 minutes. Remove with a slotted spoon, then add the mushrooms and pearl onions and cook, stirring occasionally, until lightly browned, 5 to 10 minutes; transfer with a slotted spoon to a separate bowl. Add the wine and let it bubble for a minute, then return the meat to the pan, along with the chopped onion mixture.
• Cover and adjust the heat so the mixture simmers gently for about an hour, then return the mushroom-pearl onion mixture, along with the bacon. Re-cover and continue to cook until the meat is tender, adding a little more liquid if the mixture threatens to dry out. Depending on the meat, the dish could be done in as little as 30 minutes more or in three times as long. Taste and adjust the seasoning, then garnish and serve or cover and refrigerate for up to 2 days before reheating.

SLOW COOKER BOEUF BOURGUIGNON

Steps:

• Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles.

BOEUF BOURGUIGNON

Steps:

• Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
• Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
• Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

BOEUF BOURGUIGNON

Steps:

• In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
• Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
• Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
• Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
• Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
• Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.