Boeuf Bourguignon With Shiitakes Recipes

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BOEUF BOURGUIGNON



Boeuf Bourguignon image

Yield Makes 6 servings

Number Of Ingredients 16

1 whole head garlic
2 tablespoons plus 2 cups dry red wine
4 thick bacon slices, cut into 1-inch-wide strips
3 1/2 pounds boneless beef cross-rib roast, trimmed, cut into 1 1/2-inch pieces
1 medium onion, chopped
1 large carrot, chopped
2 tablespoons all purpose flour
3 tablespoons tomato paste
3 large fresh thyme sprigs
3 large fresh sage sprigs
3 large fresh rosemary sprigs
2 bay leaves
3 cups (or more) canned beef broth
12 ounces pearl onions
3 bunches baby carrots, trimmed, peeled
12 ounces shiitake mushrooms, stemmed, quartered

Steps:

  • Preheat oven to 350°F. Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.
  • Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.
  • Reduce heat to medium-low. Add chopped onion and chopped carrot to pot; sauté 5 minutes. Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste. Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes. Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally. Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. Discard herb sprigs and bay leaves.
  • Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil. Add carrots and cook until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 6 minutes. Add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper. Bring stew to simmer, thinning with more broth, if desired. Stir bacon and 2/3 of vegetables into stew. Transfer to large bowl. Top stew with remaining vegetables.

TOP SIRLOIN IN SHIITAKE BEEF BROTH



Top Sirloin in Shiitake Beef Broth image

For this quick dish inspired by hot pots, the boiling broth is poured over super thin beef slices so they cook right in the serving bowls. Rice adds heft, while kimchi lends crunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
4 ounces sliced shiitake mushroom caps
5 cloves garlic, thinly sliced
One 1-inch piece fresh ginger, peeled and finely chopped
4 cups beef broth
3 tablespoons soy sauce
Kosher salt and finely ground black pepper
12 ounces top sirloin steak, very thinly sliced by a butcher
2 cups cooked short grain rice
1 Persian cucumber, thinly sliced
1 bunch scallions, thinly sliced
1 small hot red chile, thinly sliced
Kimchi, as needed
Lime wedges, for serving

Steps:

  • Heat the oil in a medium, heavy saucepan over medium-high heat until hot. Stir in the mushrooms and cook until golden, about 6 minutes. Stir in the garlic and ginger and cook, stirring until golden, about 5 minutes. Stir in the beef broth, 2 cups water, the soy sauce and 1/2 teaspoon each salt and pepper and bring to a boil.
  • Cut the steak into thin strips and divide among 4 serving bowls. Place 1/2 cup rice on top. Season the broth with salt and pepper, and then ladle into the bowls. Divide the cucumbers, scallions, chile and kimchi among the bowls. Serve with lime wedges.

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