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.
BEEF BOURGUIGNON
Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don't sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, roasts, soups and stews, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
- In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
- Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
- Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
- Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
- Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
- To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.
Nutrition Facts : @context http, Calories 666, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1075 milligrams, Sugar 15 grams, TransFat 1 gram
BOEUF BOURGUIGNON
Can be served over rice or noodles.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h34m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 16.2 g, Cholesterol 57.7 mg, Fat 20.7 g, Fiber 2.8 g, Protein 19.7 g, SaturatedFat 6.5 g, Sodium 97.3 mg, Sugar 6.7 g
DAVE'S BOEUF BOURGUIGNON
This is another of my brother, Dave's winning recipes which has become a family favorite. By the time the dish is done, the cook should be as well marinated as the boeuf! If you wish to make this gluten- free, omit the flour and thicken the gravy with cornstarch just before serving.
Provided by cathyfood
Categories < 4 Hours
Time 2h30m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 305 degrees F. Yes, 305, not 350.
- Pour wine into small saucepan. Add bay leaf, bring to boil. Boil until reduced by 2/3 - down to about 1 cup. When wine is reduced, add beef stock and heat to simmer. Proceed with recipe while wine is reducing.
- Heat half the oil in a large, oven proof dutch oven, over medium heat. Brown meat in batches, searing on all sides. Do not overcrowd the pan. Remove meat and set aside; heat additional oil and brown remaining meat, with shallots and garlic. Return first batch of meat to pan, season with salt and pepper.
- Sprinkle flour over meat in pan; cook 4 to 5 minutes over medium heat. Take care flour does not scorch.
- Pour wine and beef stock mixture into pan with meat. Add herbs. Bring to boil. Cover pan and place in preheated oven. Cook for 1 ½ hours.
- Heat butter in large skillet, add pearl onions and cook 5 minutes. Add mushrooms and cook 4 more minutes. Season to taste. Add mushrooms and onions to stew and continue cooking in oven for 30 more minutes.
- Meanwhile cook polenta, or garlic mashed potatoes and carrots, to serve alongside, if desired.
Nutrition Facts : Calories 241.7, Fat 10.8, SaturatedFat 4.4, Cholesterol 15.3, Sodium 358.6, Carbohydrate 11.8, Fiber 1, Sugar 2.3, Protein 4.3
NEXT LEVEL BEEF BOURGUIGNON
Take beef bourguignon to new heights with our ultimate recipe for the classic red wine stew. It's a great make-ahead braise to feed family and friends
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 5h
Number Of Ingredients 16
Steps:
- A day or two ahead, cut the meat into large 5cm chunks. Put in a glass bowl with the garlic, star anise, thyme, bay and plenty of seasoning. Mix everything together well.
- Pour the wine into a large saucepan (keep the lid to hand and turn off any extractor fans). Bring to a boil, then, at arms-length, ignite with a long match. Wait for the flames to burn off (there will be quite a few), then boil for 5 mins more. If you don't feel comfortable setting the flames alight, just boil the wine. Pour the wine over the meat, then cover and cool slightly before chilling overnight or for up to 36 hrs.
- Lift the beef out of the marinade and dry on kitchen paper. Heat half the oil in a large casserole. Working in batches, brown the beef for 10 mins, adding more oil if needed (watch out - this will splutter). Once browned, transfer the beef chunks to a plate.
- Heat oven to 150C/130C fan/gas 3. Add a touch more oil to the dish, then tip in the veg and gently brown for 10 mins. Use a wooden spatula to scrape any sticky bits off the bottom. Scatter over the flour and cook for 2 mins, then stir in the tomato purée. Add the meat and any juices from the plate back in, then pour over the marinade with all the aromatics. Bring everything to a simmer and give it a good stir, then cover and place in the oven for 3½-4 hrs, stirring every hour or so until the meat is very tender. You now have a delicious rustic stew that can be served as is, but keep going to take it to the next level.
- Leave the stew to cool, then carefully tip into a sieve or colander set over a bowl. Lift the meat and carrots back into the casserole, then squish everything else in the sieve so that you extract the juices and some of the garlic gets squished through. Simmer this sauce in a pan for 10 mins or until thickened to your liking, then pour over the meat.
- While the meat is braising, heat the rest of the oil in a frying pan. Fry the bacon and onions for 15 mins until the bacon is crisp and the onions have softened and browned. Turn the heat up, add the mushrooms and fry until cooked. Tip the contents of the frying pan into the casserole, stir and simmer for a few mins. Scatter over the parsley, then bring the dish to the table and serve with the carb of your choice.
Nutrition Facts : Calories 652 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 1.3 milligram of sodium
BOEUF BOURGUIGNON
Provided by Christine Muhlke
Categories dinner, for one, main course
Time 3h
Yield Serves 1 or 2
Number Of Ingredients 15
Steps:
- Brown the bacon in a heavy 3 1/2-to-4-quart saucepan. When it has lightly browned, use a slotted spoon to transfer it to a medium bowl, leaving the fat in the pan.
- Pat the pieces of beef very dry with a paper towel, then season all over with salt and pepper. Add the olive oil to the pan, and when it's hot, brown half the pieces of beef over medium-high heat on all sides, about 5 minutes total. Transfer the meat to the bowl of bacon. Brown the remaining beef and add to the same bowl.
- Keep the pan over the heat and sauté the onion and carrot until lightly browned, 3 to 4 minutes. Return the meats to the pot, sprinkle with the flour, season with a pinch of salt and pour in the wine and stock. Tuck the herb packet into the pot and bring to a boil, then reduce the heat, cover and cook at a bare simmer until tender, 2 hours or more.
- Add the baby onions, baby carrots and potatoes, bring to a boil and simmer, covered, until tender when pierced with a fork, 20 to 25 minutes. Serve yourself 4 to 5 chunks of meat with all the vegetables and a good French bread to mop up the sauce. The dish benefits from sitting overnight in the refrigerator.
Nutrition Facts : @context http, Calories 797, UnsaturatedFat 21 grams, Carbohydrate 37 grams, Fat 32 grams, Fiber 6 grams, Protein 71 grams, SaturatedFat 10 grams, Sodium 1801 milligrams, Sugar 7 grams, TransFat 1 gram
DAUBE DE BOEUF BOURGUIGNONNE
Provided by Bryan Miller And Pierre Franey
Categories dinner, casseroles, main course
Time 2h45m
Yield Ten servings
Number Of Ingredients 17
Steps:
- Cut the meat into one-and-one-half-inch cubes.
- Place the meat in a deep bowl and add the carrots, onions, turnips, garlic, rosemary, thyme, bay leaves, parsley, nutmeg, wine, salt and pepper. Cover and let stand overnight in the refrigerator, stirring occasionally.
- Preheat the oven to 375 degrees.
- Drain the meat, vegetables and herbs, but reserve the marinating liquid. Separate the meat and vegetables. Tie the herbs in cheesecloth.
- Drop the salt pork slices into cold water and bring to a boil. Blanch for three minutes and drain.
- In a heavy, wide and deep casserole or Dutch oven, heat the vegetable oil and add the meat, pork slices, onions and garlic. Stir and cook over high heat for about 15 minutes.
- Sprinkle the meat with flour and stir thoroughly so that the flour coats the meat and other ingredients. Add the marinating liquid and stir. Add the herbs in cheesecloth, then the carrots. Cover and bring to a boil on top of the stove. Place the casserole in the preheated oven.
- Heat the butter in a saucepan and add the sliced mushrooms. Cook until lightly browned. Add them to the stew. Cook about 45 minutes and add the turnips. Continue baking about one hour longer. The total baking time once the kettle is placed in the oven is two hours.
- Remove the casserole and uncover. Carefully spoon off and discard all the fat from the top of the stew. Serve hot with the potato puree (see recipe).
Nutrition Facts : @context http, Calories 747, UnsaturatedFat 24 grams, Carbohydrate 25 grams, Fat 39 grams, Fiber 5 grams, Protein 64 grams, SaturatedFat 13 grams, Sodium 1396 milligrams, Sugar 8 grams, TransFat 1 gram
BOEUF BOURGUIGNON
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.
Categories Soup/Stew Beef Mushroom Onion Stew Dinner Bacon Brandy Red Wine Winter Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 21
Steps:
- Cook bacon in boiling salted water 3 minutes, then drain.
- Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
- Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.
- Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
- Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don't fall out).
- Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
- While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.
- Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
- Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saut mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
- Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.
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- Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.
- Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary.
- Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat.
- Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more.
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