Entrecote Bourguignon Recipes

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BOEUF BOURGUIGNON A LA JULIA CHILD



Boeuf Bourguignon a La Julia Child image

This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.

Provided by Chef Kate

Categories     Stew

Time 5h

Yield 6 serving(s)

Number Of Ingredients 25

6 ounces bacon, solid chunk
1 tablespoon olive oil
3 lbs lean stewing beef, cut into 2-inch cubes
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 tablespoons flour
3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
2 -3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
1 tablespoon tomato paste
2 garlic cloves, mashed (you may choose to add more)
1 sprig thyme (or 1/2 teaspoon dred thyme)
1 bay leaf, preferably fresh
18 -24 white pearl onions, peeled
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1/2 cup beef stock
salt & fresh ground pepper
1 bay leaf
1 sprig thyme
2 sprigs parsley
1 lb mushroom, quartered
2 tablespoons unsalted butter
1 tablespoon olive oil

Steps:

  • First prepare the bacon: cut off the rind and reserve.
  • Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
  • Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
  • Drain and dry the lardons and rind and reserve.
  • Pre-heat the oven to 450°F.
  • Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
  • Saute the lardons for 2 to 3 minutes to brown lightly.
  • Remove to a side dish with a slotted spoon.
  • Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
  • Once browned, remove to the side plate with the bacon.
  • In the same oil/fat, saute the onion and the carrot until softened.
  • Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
  • Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
  • Set the uncovered casserole in the oven for four minutes.
  • Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
  • Now, lower the heat to 325°F and remove the casserole from the oven.
  • Add the wine and enough stock so that the meat is barely covered.
  • Add the tomato paste, garlic and herbs and the bacon rind.
  • Bring to a simmer on the top of the stove.
  • Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
  • The meat is done when a fork pierces it easily.
  • While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
  • For the onion, if using frozen, make sure they are defrosted and drained.
  • Heat the butter and oil in a large skillet and add the onions to the skillet.
  • Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
  • Pour in the stock, season to taste, add the herbs, and cover.
  • Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
  • Remove the herbs and set the onions aside.
  • For the mushrooms, heat the butter and oil over high heat in a large skillet.
  • As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
  • As soon as they have browned lightly, remove from heat.
  • To Finish the Stew:.
  • When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
  • Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
  • Distribute the mushrooms and onions over the meat.
  • Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
  • You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
  • If the sauce is too thick, add a few tablespoons of stock.
  • If the sauce is too thin, boil it down to reduce to the right consistency.
  • Taste for seasoning.
  • Pour the sauce over the meat and vegetables.
  • If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
  • Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
  • If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
  • 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

Nutrition Facts : Calories 911, Fat 54.3, SaturatedFat 20.2, Cholesterol 202.9, Sodium 1168.6, Carbohydrate 27.1, Fiber 4.5, Sugar 11, Protein 56.6

SLOW COOKER BEEF STEW RECIPE BY TASTY



Slow Cooker Beef Stew Recipe by Tasty image

Here's what you need: chuck roast, all-purpose flour, salt, pepper, olive oil, red onion, celery stalk, carrot, garlic, can of plum tomatoes, red wine, bay leaf, fresh parsley, chopped fresh sage

Provided by Hitomi Aihara

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

3 lb chuck roast
⅓ cup all-purpose flour
1 ½ tablespoons salt, divided
½ tablespoon pepper
1 tablespoon olive oil
1 cup red onion, diced
1 celery stalk, diced
1 carrot, diced
3 cloves garlic, minced
28 oz can of plum tomatoes
2 cups red wine
1 bay leaf
1 tablespoon fresh parsley, chopped, plus more for serving
1 tablespoon chopped fresh sage

Steps:

  • In a small bowl, combine the flour, 1 tablespoon of salt, and the pepper. Rub the flour mixture on the beef, making sure it is covered entirely.
  • Heat oil in large skillet. Sear the meat on all sides until golden brown.
  • Transfer meat to a slow cooker. Add the onion, celery, carrot, garlic, tomatoes, wine, bay leaf, and remaining ½ tablespoon salt. Cook on low for 8 hours.
  • Remove and discard the bay leaf. Stir in the parsley and sage. Serve the stew with your favorite side dish and sprinkle more parsley on top.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 13 grams, Fiber 2 grams, Protein 55 grams, Sugar 4 grams

ENTRECOTE BOURGUIGNON



Entrecote Bourguignon image

This flavourful Bourguignon sauce is positively ambrosial, and adds a touch of elegance to steak, daring you to resist dipping your french bread. I "halved" the recipe for two, served it last evening, and the question posed was "Can we have this again tomorrow?" The telling is in the sauce. Any red meat prepared a'Bourguignon is delicious - especially game; venison, moose, elk, rabbit, etc. Even lamb takes on a whole new flavour. Serve a robust Merlot with "anything" Bourguignon. Accompaniments could include boiled new potatoes and green beans. Your taste buds will thank you, and your family keep and love you forever.

Provided by TOOLBELT DIVA

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 (12 ounce) sirloin steaks, about x
fresh ground pepper
salt
1 small onion, chopped finely
1 clove garlic, chopped finely
4 fresh mushrooms, sliced (your choice)
1 spring onion, chopped
1 ounce vegetable oil
4 ounces dry red wine
1 ounce cornstarch
2 ounces beef stock
1 teaspoon chopped parsley

Steps:

  • Pound the steaks slightly and season with the freshly ground black pepper.
  • Salt to taste.
  • Heat oil in a skillet and fry the steaks.
  • When cooked according to taste, transfer to a serving platter and keep warm.
  • Drain off most of the excess oil from the pan.
  • Mix chopped onion and garlic together and saute for 2- 3 minutes until crisp and golden.
  • Add mushrooms and red wine; bring to a boil and simmer until the liquid has reduced by half.
  • Mix the cornstarch with the cold beef stock and add to the pan, together with the chopped spring onion.
  • Stir for a further minute, or until sauce just begins to bubble.
  • Spoon over the steaks, sprinkle chopped parsley on plates and serve immediately.

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