K Jons Beef Bourguignon Recipes

BEEF BOURGUIGNON

Steps:

• Preheat oven to 350°F (175°C).
• Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
• Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
• In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
• Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
• Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
• In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
• Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
• Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
• Remove any fat off the sauce( if any) and simmer 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 the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
• Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
• If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
• To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

BEEF BOURGUIGNON

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

Steps:

• Season the beef with salt and pepper. Sprinkle with 2 tablespoons of the flour and toss to evenly coat.
• Heat the olive oil in a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until browned, 6 to 8 minutes. Remove with a slotted spoon and set aside. Drain all but 1 tablespoon of the bacon fat from the pot. Add the beef and brown in small batches, 2 to 3 minutes per side. Remove the beef from the pot and set aside.
• Add the carrots, onions and celery and season with 2 teaspoons each salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 10 minutes. Stir in the garlic and cook an additional 1 minute. Add the bay leaves. Stir in the tomato paste and cook for 2 minutes. Add the pearl onions, thyme and reserved bacon and beef. Add the wine plus 1 to 2 cups of water (enough to cover the beef) and bring to a simmer. Simmer, covered, until the beef is very tender, about 1 1/2 hours.
• Add the mushrooms to the stew. In a small bowl, use a fork to combine the softened butter with the remaining 2 tablespoons flour. Push the flour mixture through a strainer into the stew. Bring to a boil, then reduce to a low simmer. Cook until the broth is slightly thickened, about 20 minutes.
• Ladle into individual bowls over mashed potatoes and serve.

BEEF BOURGUIGNON I

Steps:

• For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
• Preheat oven to 300 degrees F (150 degrees C).
• For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
• In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
• Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
• Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
• Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
• About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

K JON'S BEEF STROGANOFF

Steps:

• 1. Melt 4-6 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
• 2. Remove this mixture from the pan, including all juices, and set aside.
• 3. Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
• 4. Add the stock,Worcestershire, paprika, salt and pepper, and bring to a boil.
• 5. Once this boils, cover the pan again, lower heat and simmer 30 minutes.
• 6. Add mustard, nutmeg, and tarragon to mushroom mixture.
• 7. Remove lid and add onion-mushroom mixture -- simmer 10 minutes more.
• 7. Take 1 cup sour cream, add flour and mix well ( this is used to thicken sauce -- slowly add to mixture.
• 8. Bring to a boil, then reduce heat and stir in remaining sour cream.
• 9. Heat until everything is warmed through, but do not boil.
• 10. Garnish with parsley. & serve with wide egg noodles!

BEEF BOURGUIGNON II

Steps:

• In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
• Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
• Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
• Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

K-JON'S BEEF BOURGUIGNON

Steps:

• Marinade beef with first ingredients 24 hours, discard marinade.
• Cook bacon until crispy and set aside. Brown Meat on all sides, remove with bacon.
• Add Butter if you need more Oil.
• Cook carrots, celery, onion 10 min in bacon fat.
• Add Garlic and cook 3 minute more. Salt & Pepper!
• Add Cognac & light to burn off liquor.
• Add tomato paste and thyme, parsley, bay leave & wine.
• Add meat (chuck & bacon) Cover meat with Beef stock and Worcestershire.
• Cook 10 minute & skim off brown foam (blood, yuck).
• Simmer 2 hours or more to liking. Salt & pepper.
• Add butter flour mixture (3 tbs butter room temp & 3 tbs. flour mixed well).
• Whisk into stew until blended well.
• Saute mushrooms in 2 Tbs. butter 10 minute add onions 2 minute more. Then add to stew.
• Cook 15 minute more and Eat with crusty bread!