BEEF BOURGUIGNON
Provided by Anne Burrell
Time 16h
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)
- For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.
- Preheat the oven to 350 degrees F.
- Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.
- After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.
- Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.
- Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.
- Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
BURGUNDY STEAK
With just a few ingredients and about 30 minutes, this hearty classic comes to the table quickly. Serve it with your favorite green salad or vegetable for a well-rounded meal. Jennifer Hess - Cupertino, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine flour and paprika. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown beef in oil. Add soup and wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until meat is no longer pink and sauce is thickened. Serve with noodles.
Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
BURGUNDY-MARINATED STEAKS ( NEIL SIMMONS) RECIPE - (4.1/5)
Provided by LADONMANK
Number Of Ingredients 9
Steps:
- STEAK: 0) 2 pound beef steaks Add steaks to marinade ingredients; turn to coat. Cover dish or seal bag. Tender steaks should be marinated no more than 2 hours. Marinate less tender steaks at least 3 hours or overnight in the refrigerator turning occasionally. Heat grill. When ready to barbecue, drain steaks, reserving marinade. Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coal. Cook to desired doneness, turning once and basting frequently with reserved marinade. Discard any remaining marinade. 6 servings.
MARINATED STEAKS
Mmm! Made these for dinner tonight and served with Recipezaar's Greek salad and a small baked potato. Excellent dinner!
Provided by Derf2440
Categories Vegetable
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from meat.
- Cut meat into 4 pieces and place in a plastic bag.
- Set bag in a deep bowl.
- Add sliced onion, garlic, pepper and sherry to bag.
- Close bag tightly and turn to coat meat.
- Marinate in the fridge for 8 to 24 hours, turning bag once or twice.
- Drain steaks well, reserving marinade.
- Place on an unheated rack in a broiler pan.
- Broil 3 inches from heat for 5 minutes.
- Using tongs, turn steaks, broil 5 to 6 minutes more or till desired doneness.
- Meanwhile, for sauce, add enough water to reserved marinade to measure 1 cup.
- In a small saucepan combine marinade, mushrooms, parsley, cornstarch, and bouillon granules.
- Cook and stir till thickened and bubbly, cook and stir 2 minutes more.
- Place steaks on a hot platter.
- Spoon sauce over steaks.
Nutrition Facts : Calories 354, Fat 11.5, SaturatedFat 4.4, Cholesterol 69.2, Sodium 69.7, Carbohydrate 8.4, Fiber 1, Sugar 2.5, Protein 26.9
LOVER'S BEEF BURGUNDY FILET
One must be very careful who this is prepared for. Like a magic love potion, it brings out the lover in ANYone. Through trial and error, I learned very quickly not to prepare this for a mere 'casual date' UNLESS you want that 'casual date' to become 'more'....
Provided by ttinkerbel
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 6h40m
Yield 8
Number Of Ingredients 12
Steps:
- In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
- Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
- In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
- Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
- Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.
Nutrition Facts : Calories 882.9 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 73.8 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 18.3 g, Sodium 3289.7 mg, Sugar 2.6 g
BEEF BURGUNDY
When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. -Edna Lanam, Stockton, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.
Nutrition Facts :
GRILLED MARINATED STEAKS
Make and share this Grilled Marinated Steaks recipe from Food.com.
Provided by ellie_
Categories Steak
Time 2h24m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a blender place marinade ingredients (vinaigrette and figs) and process until blended.
- Place steaks in a marinating dish or plastic bag and pour marinade over steaks. Marinate refrigerated for at least 2 hours.
- Prepare grill.
- Remove steaks from marinade and discard marinade.
- Place steaks on grill over medium, ash covered coals, and grill covered (10-15 minutes for medium rare) (8-10 for rare and 14-16 for well done) to degree of doneness desired, turning occasionally.
- Season steaks with salt and pepper.
- ***Optional*** While steaks are cooking, heat cheese in a small saucepan over medium low heat for 2-4 minutes or until melted, stirring frequently. ***If your cheese spread doesn't have chives, just snip some chives into the saucepan while cheese is melting or add your favorite garden herbs.***.
- Serve steaks with optional cheese sauce if desired. (The sauce is also good over potatoes served with the steaks).
Nutrition Facts : Calories 163.5, Fat 15.7, SaturatedFat 2.9, Sodium 1.2, Carbohydrate 6.7, Fiber 0.9, Sugar 5.2, Protein 0.3
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