Epicurious Crock Pot Beef Bourguignon Recipe Recipe For Shrimp

SLOW COOKER BOEUF BOURGUIGNON

Steps:

• Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles.

BOEUF BOURGUIGNON

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.

BEEF BOURGUIGNON

Steps:

• Preheat oven to 325°F. Sauté bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of flour. Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and sauté until light brown, about 6 minutes. Add garlic and sauté 1 minute. Transfer vegetables to bowl with beef.
• Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes. Return meat and vegetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 20 minutes.
• Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead. Cover and chill.) Rewarm over low heat before serving.

CROCK POT BEEF BOURGUIGNON

Steps:

• Cook bacon in large skillet until crisp.
• Remove from pan and drain.
• Add beef cubes to the same pan and brown well.
• Place browned beef cubes in crock pot.
• Add onion slices and carrot slices to skillet.
• Add tomato paste, thyme and minced garlic.
• Season to taste with salt and pepper; stir in flour.
• Add broth and mix well.
• Add this mixture to the crock pot over the beef.
• Add bay leaf and pearl onions.
• Crumble cooked bacon and add to crock pot.
• Cover and cook on LOW for 8-10 hours.
• Saute mushrooms and add to crock pot with wine about 1 hour before serving.

BEEF BOURGUIGNON (CROCK POT)

Steps:

• Cook bacon in large skillet until crisp.
• Remove, drain, and set aside.
• Add beef cubes and brown well.
• Place browned beef cubes in crock pot.
• Brown carrot and yellow onion.
• Season with salt and pepper.
• Stir in flour.
• Add broth, mix well and add all to crock pot.
• Add cooked bacon, wine, tomato paste, garlic, bay leaf, pearl onions, and sliced mushrooms.
• Cover and cook on low 10-12 hours or high for 5-6 hours.

BEEF BOURGUIGNON

Steps:

• In a large bowl, stir together the flour and pepper. Add the beef, turning to coat and shaking off the excess.
• Lightly spray a Dutch oven with cooking spray. Heat the oil over medium-high heat, swirling to coat the bottom. Cook the beef for 1 to 2 minutes, stirring frequently.
• Stir in the onion and garlic. Cook for 3 minutes, or until soft, stirring frequently.
• Stir in the mushrooms. Cook for 1 to 2 minutes, or until they absorb the liquid in the pot.
• Stir in the tomatoes, water, wine, and herb seasoning blend. Reduce the heat and simmer, covered, for 2 hours, stirring occasionally and adding water if needed to keep the bottom of the pot covered.
• Stir in the potatoes and carrots. Simmer, covered, for 30 minutes, or until the beef and vegetables are tender.
• Omit the cooking spray and oil. Put the coated beef cubes in a 3 1/2- or 4-quart slow cooker. Add the remaining ingredients and cook, covered, on high for 4 to 5 hours or on low for 8 to 9 hours, or until the beef and vegetables are tender.
• If you prefer, replace the herb seasoning blend with a combination of 1 tablespoon snipped fresh parsley; 1/4 teaspoon dried thyme, crumbled; 1/4 teaspoon dried basil, crumbled; 1/4 teaspoon dried oregano, crumbled; 1/8 teaspoon dried rosemary, crushed; and 1/8 teaspoon dried marjoram, crumbled.
• (Per serving)
• Calories: 174
• Total fat: 3.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.5g
• Cholesterol: 22mg
• Sodium: 50mg
• Carbohydrates: 23g
• Fiber: 3g
• Sugars: 5g
• Protein: 15g
• Calcium: 42mg
• Potassium: 822mg
• 1 starch
• 2 vegetable
• 1 1/2 lean meat

BEEF BOURGUIGNON

Steps:

• Place a large Dutch oven over medium heat; drizzle with a 1/2-count of oil. Fry the bacon until crisp and then remove it to a paper towel; you'll crumble it at the end and use it for garnish. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides; turn with tongs. Season with salt and pepper. (Don't skimp on this step-it's key.)
• After the meat is browned, put it all back in the pot. Sprinkle the flour over the meat; then stir to make sure the beef is well coated and there are no flour lumps. Pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan. Cook and stir to evaporate the alcohol. Pour in the red wine and beef broth; then add the tomato paste and bouquet garni. Stir everything together and bring the pot up to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.
• Uncover the pot and add the garlic, pearl onions, and mushrooms, along with the pinch of sugar to balance out the acid from the red wine. Season with salt and pepper. Turn the heat up slightly and simmer for 30 to 45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni and then stir in the butter to finish up the sauce. Shower with chopped parsley and the reserved crumbled bacon before serving. Deep and rich flavor!

BEEF BOURGUIGNON

Steps:

• Remove rind and cut bacon into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts water. Drain and dry.
• Preheat oven to 450 degrees.
• Sauté the bacon in oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
• Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
• In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
• Return the beef and bacon to the casserole and toss with salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole, and turn oven down to 325 degrees.
• Stir in wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to a simmer on top of the stove. Then cover casserole and set in lower third of preheated oven. Regulate heat so that liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
• While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
• When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
• Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
• Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
• Recipe may be completed in advance at this point.
• For immediate serving:
• Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
• For later serving:
• When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

INSTANT POT® BEEF BOURGUIGNON

Steps:

• Combine wine, thyme, juniper berries, and bay leaves in a large bowl. Mix well and add meat; stir to coat. Cover and refrigerate at least 2 hours, or up to 1 day.
• Create bouquet garni by placing cheesecloth square on a work surface and adding thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel on top. Tie cheesecloth into a bundle and set aside until ready to use.
• Strain and reserve marinade from meat. Drain meat on a plate lined with paper towels; pat until very dry. Sprinkle meat with salt and pepper.
• Add 2 tablespoons vegetable oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil until shimmering. Add 1/2 of the meat and brown gently on both sides, 5 to 7 minutes. Transfer meat to a plate lined with paper towels and repeat with remaining oil and meat. Turn pot off. Return all meat to the pot.
• Heat olive oil in a large skillet over medium heat. Add celery, carrots, onions, and garlic and cook, stirring gently, until softened and golden, about 10 minutes. Increase heat and add tomato paste. Cook, stirring, until fragrant and sizzling, 1 to 3 minutes more. Add reserved marinade, potato, and bouquet garni bundle to the skillet. Bring to a boil and cook, bubbling fiercely, until thickened and syrupy, 5 to 10 minutes.
• Pour vegetable mixture into the Instant Pot® with the meat. Pour in enough chicken broth to cover ingredients halfway. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Use a fork to mash some of the carrots and potatoes into the liquid in the pot. Taste and adjust salt and pepper as needed. Garnish each serving with a sprinkling of parsley and thyme.