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.
MELT-IN-YOUR-MOUTH POT ROAST
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
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.
BURGUNDY POT ROAST
Burgundy Pot Roast cooks up fork-tender in about three hours, rendering juices for ample gravy. Perfect for a "set it and forget it" slow oven-cooked meal.
Provided by GREG IN SAN DIEGO
Categories One Dish Meal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- On a piece of wax paper, combine flour, paprika, thyme, salt and pepper to taste and set aside 1/4 cup of mixture for gravy, if desired.
- Roll meat in remaining mixture to coat and pat so it sticks to the meat.
- With a sharp knife, make 1/2 inch slits in meat and insert garlic slices.
- In a large Dutch oven over medium-high heat, warm oil.
- Brown the roast on all sides, about 10 minutes.
- Transfer roast to a plate.
- Add wine, broth and ketchup to the pan and stir to loosen browned bits.
- Add onion and bay leaf and bring to a boil.
- Return the roast to the pan and bake, covered, 2 1/4 hours.
- Add potatoes and carrots and cook, covered, until meat and vegetables are tender, about 45 minutes longer.
- Let roast stand about 10 minutes and then slice.
- On a platter, arrange beef slices in the center and surround with vegetables.
- Garnish with bunches of parsley.
- Serve with gravy, if desired.
- Note: To make gravy, mix the 1/4 cup of reserved flour mixture with 1/2 cup water and whisk into meat juices until thickened. Add more water if too thick.
Nutrition Facts : Calories 284.3, Fat 5.2, SaturatedFat 0.8, Sodium 445.6, Carbohydrate 48.1, Fiber 6.2, Sugar 5.8, Protein 6
BURGUNDY POT ROAST
Make and share this Burgundy Pot Roast recipe from Food.com.
Provided by BeckyF
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the flour and pepper in a medium-size plastic bag.
- Add the roast and shake until well coated, patting off any excess flour.
- Heat the oil in a large, heavy skillet or Dutch oven over medium heat.
- Add the floured roast and brown, turning frequently until well browned on both sides, about 20 minutes.
- Add the wine and simmer until almost dry.
- Add the sherry and again simmer until almost dry.
- Add the stock, thyme, marjoram, basil, and bay leaves and simmer, covered, over low heat, for 1 1/2 hours.
- Add the potatoes, carrots, and onions and simmer until tender, about 30 minutes.
- Add the peas during the last 5 minutes of cooking.
Nutrition Facts : Calories 341.2, Fat 1.2, SaturatedFat 0.2, Sodium 78, Carbohydrate 65.8, Fiber 10.1, Sugar 14, Protein 8.8
HEARTY BEEF POT ROAST A LA JULIA CHILD'S BOEUF BOURGUIGNON RECIPE - (3.8/5)
Provided by dataylor
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees fahrenheit. Pat the roast dry with paper towels. Sprinkle with salt, pepper, and lightly pat with flour on both sides. In a 4- to 6-quart Dutch oven or similar heavy stove-top and oven-proof pot, heat 1 1/2 tablespoons olive oil to hot but not smoking. Add the beef to the pot and brown, turning several times, until well browned on both sides. add a little more oil if necessary to prevent burning. Add the wine, 3 cups beef broth, thyme, and bay leaf to the Dutch oven. Bring to a boil. Cover tightly. Transfer to the center oven rack. Reduce the heat to 375 degrees fahrneheit. Braise for 2 1/2 to 3 hours, or until the beef is tender when pierced in the center with a fork. Meanwhile, in a medium-large roasting pan, stir the beef bones with 1 1/2 tablespoons oil until coated. Roast the bones for 1 hour, or until very well browned. Discard the fat. Transfer the beef bones to the Dutch oven. Add the remaining 1/2 cup beef broth to the roasting pan. Using a wooden spoon, scrape up the browned bits from the bottom, then add the mixture to the Dutch oven. Continue cooking the roast, tightly covered. Meanwhile, stir together the vegetables, 1 1/2 tablespoons oil, and salt and pepper to taste in the roasting pan previously used. Roast, stirring occasionally, 50 to 60 minutes, or until the vegetables are just tender when tested with a fork. Set aside. When the pot roast is tender, arrange it and the vegetables in a large, deep, heat-proof serving dish or platter. Cover and return to the oven to stay warm. If the broth has not reduced to 3 cups or less, return the Dutch oven to the burner over medium-high heat. Cook briskly, uncovered, until the broth reduces to about 3 cups. (If the broth already measures less than 2 cups, add about 1/2 cup more canned beef broth or water to it.) Discard the bones. Place the broth in a 4-cup measure; let stand until the fat rises to the surface. Skim or pour off the fat. Pour the de-fatted broth over the pot roast and vegetables (reheat the broth to hot first, if necessary) and serve. The pot roast is also excellent reheated. It will keep, refrigerated, for up to 4 days.
More about "burgundy pot roast recipes"
BURGUNDY POT ROAST | COOK'S COUNTRY
From cookscountry.com
Servings 6-8Category Main Courses
JULIA CHILD'S BOEUF BOURGUIGNON RECIPE - THE SPRUCE EATS
From thespruceeats.com
INSTANT POT BEEF BURGUNDY RECIPE - EATING ON A DIME
From eatingonadime.com
EASY CROCK POT BEEF BURGUNDY RECIPE - ONLY 4 …
From eatingonadime.com
BURGUNDY POT ROAST RECIPE | MYRECIPES
From myrecipes.com
Servings 16Calories 239 per servingTotal Time 5 hrs 29 mins
- Heat oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with salt and pepper. Add roast to pan; cook 8 minutes or until browned on all sides. Remove roast from pan.
- Add onion and garlic to pan, and sauté 6 minutes or until tender. Return roast to pan. Add broth, wine, and thyme to pan; bring to a simmer. Cover and bake at 325° for 1 hour.
- Add carrot and next 3 ingredients to pan. Cover and bake an additional 3 1/2 hours or until vegetables and roast are tender. Remove roast and vegetables to a serving dish, reserving juices in pan; discard thyme sprigs.
BURGUNDY POT ROAST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BURGUNDY POT ROAST RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
BEEF BOURGUIGNON - CULINARY HILL
From culinaryhill.com
RECIPE: BURGUNDY POT ROAST (SERVES 2) (REYNOLDS, 1980)
From recipelink.com
CROCK POT BEEF BOURGUIGNON (BEEF BURGUNDY) - KITCHEN DREAMING
From kitchendreaming.com
BURGUNDY POT ROAST - RECIPES TO TRY | RECIPE | POT ROAST, ROAST …
From pinterest.ca
EASY CROCKPOT BEEF BURGUNDY - FAMILY FRESH MEALS
From familyfreshmeals.com
BURGUNDY POT ROAST - BIGOVEN.COM
From bigoven.com
HOMEMADE BURGUNDY POT ROAST – RANDI'S COUNTRY KITCHEN
From randiscountrykitchen.com
BOURGUIGNON STYLE POT ROAST - TASTETORONTO
From tastetoronto.com
CROCK POT BEEF BURGUNDY - THIS GAL COOKS
From thisgalcooks.com
BEEF BURGUNDY POT ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
BURGUNDY POT ROAST | CARBFREECOOKING
From carbfree.cooking
BURGUNDY POT ROAST - RECIPE | COOKS.COM
From cooks.com
BURGUNDY POT ROAST - DAIRY FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
POT ROAST BURGUNDY RECIPE - COOKEATSHARE
From cookeatshare.com
BEEF BURGUNDY {BEEF BOURGUIGNON} - THE SEASONED MOM
From theseasonedmom.com
BURGUNDY POT ROAST | ENTREES: BEEF | TOURING & TASTING
From touringandtasting.com
BURGUNDY POT ROAST - THERESCIPES.INFO
From therecipes.info
BURGUNDY POT ROAST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CROCK POT BEEF BURGUNDY RECIPES - FOOD HOUSE
From foodhousehome.com
BURGUNDY POT ROAST - READER'S DIGEST CANADA
From readersdigest.ca
BURGUNDY POT ROAST - MASTERCOOK
From mastercook.com
BURGUNDY SPOON ROAST MARINADE - THERESCIPES.INFO
From therecipes.info
BEEF BURGUNDY - AMANDA'S COOKIN' - SLOW COOKER
From amandascookin.com
BEEF POT ROAST: KEY TIPS FOR MAKING THE BEST BEEF POT ROAST
From savoringtoday.com
INSTANT POT BEEF BURGUNDY - JO COOKS
From jocooks.com
BURGUNDY POT ROAST | POT ROAST, RECIPES, ROAST
From pinterest.ca
POT ROAST BURGUNDY - RECIPES | COOKS.COM
From cooks.com
BEEF BURGUNDY POT ROAST RECIPE - COOKEATSHARE
From cookeatshare.com
BURGUNDY THYME POT ROAST | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love