QUICK AND EASY BEEF BOURGUIGNON FOR TWO
Julia Child may be the face behind classic beef bourguignon, but we take all the credit for this almost-instant version that's made on the stove with Progresso™ beef flavored broth and red wine. The recipe serves two people, perfect for date-night in or for nights when you feel like cooking yourself a fancy meal. P.S.: We won't tell if you sneak a few sips of red wine while you're cooking.
Provided by Tablespoon Kitchens
Categories Entree
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Season beef cubes with salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef, and cook 2 to 3 minutes, turning frequently, until browned on outsides, but still rare in the middle. Remove from skillet; keep warm.
- Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add mushrooms; cook and stir 3 to 4 minutes or until tender and browned. Remove from skillet; keep warm.
- Reduce heat to medium; add bacon and onion. Cook and stir 3 to 4 minutes or until onions are softened and beginning to brown. Add tomato paste, garlic and thyme. Cook and stir 1 minute. Add flour; cook and stir 1 minute.
- Add cooked mushrooms, broth and wine; heat to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally, until sauce is slightly thickened. Return beef to skillet; cook 2 to 3 minutes, stirring occasionally, until beef is medium-rare to medium (145°F to 160°F). Garnish with parsley.
Nutrition Facts : Calories 410, Carbohydrate 12 g, Cholesterol 100 mg, Fat 1, Fiber 1 g, Protein 40 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g
SLOW COOKER BOEUF BOURGUIGNON
I'd wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 289 calories, Fat 15g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BEEF BOURGUIGNON II
Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole.
Provided by Teri Smith
Categories World Cuisine Recipes European French
Time 3h20m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 21.9 g, Cholesterol 124.8 mg, Fat 31 g, Fiber 4.1 g, Protein 32.2 g, SaturatedFat 14.9 g, Sodium 1332.7 mg, Sugar 6.7 g
BEEF WELLINGTON FOR TWO RECIPE BY TASTY
Here's what you need: mushrooms, garlic, salt, black pepper, fresh thyme, beef tenderloin, oil, english mustard, sliced ham, puff pastry, egg wash
Provided by Jordan Kenna
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds).
- Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan.
- Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste.
- NOTE: The goal here is to cook off the bulk of the water inside the mushrooms. This'll keep the puff pastry from being too mushy at the end.
- At this point, remove the mushroom mixture from the heat and set it aside.
- Preheat oven to 400˚F (200˚C).
- Liberally season the outside of the tenderloin pieces with salt and pepper.
- In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side).
- Once seared, transfer the meat to a plate or cutting board to rest.
- Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
- To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of ham in the center of the pasty.
- Next, layer about 1 tablespoon of the mushroom mixture on the center of the ham using the back of a spoon to flatten the paste to about the size of the tenderloin pieces.
- Place one of the mustard-coated beef fillet on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat.
- Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat.
- Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
- Lightly brush the outside of each Wellington with egg wash.
- Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
- Bake the Wellingtons in a 400˚F (200˚C) oven until the pastry is fully cooked and golden brown (about 20 minutes).
- Allow each Wellington to rest at least 10 minutes before cutting into it.
- Enjoy!
Nutrition Facts : Calories 1167 calories, Carbohydrate 62 grams, Fat 75 grams, Fiber 3 grams, Protein 62 grams, Sugar 3 grams
BEEF BOURGUIGNON 2
Provided by Anne Burrell
Yield Makes: 8 servings
Number Of Ingredients 25
Steps:
- Marinade:
- Stew:
- For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)
- For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.
- Preheat the oven to 350 degrees F.
- Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.
- After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.
- Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.
- Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.
- Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.
BEEF BOURGUIGNONNE FOR A CROWD
Posted in response to request. This is a hearty, low sodium version of a classical stew. The recipe is from a Medical Center in San Francisco.
Provided by TishT
Categories Stew
Time 3h45m
Yield 50 serving(s)
Number Of Ingredients 19
Steps:
- Dry meat cubes well and coat with paprika.
- In a large, heavy pot, heat oil and brown meat.
- Mix together flour, marjoram or basil, thyme, and pepper and sprinkle over meat.
- Continue to brown for 10 minutes more.
- In another pot, cook onions, carrots, and celery in a little of the salt-free broth or water.
- Add vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, remaining water or broth, and soy sauce.
- Simmer for 2 1/2-3 hours or until beef is tender Fifteen minutes before stew is done, add sliced mushrooms (if desired) Cook noodles and drain.
- Serve a No.6 dipper of stew over 1 cup of noodles.
- Garnish with parsley.
MICROWAVE BEEF BOURGUIGNONNE FOR 2
Make and share this Microwave Beef Bourguignonne for 2 recipe from Food.com.
Provided by jrthrmn
Categories Roast Beef
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Place bacon pieces in 3-quart casserole.
- Microwave at High 45 to 60 seconds, or until brown.
- Add meat and flour, tossing to coat.
- Stir in remaining ingredients except mushrooms and almonds, cover.
- Microwave at High 5 minutes.
- Stir.
- Reduce power to 50%.
- Microwave, covered, 35 to 50 minutes, or until meat is tender.
- Stir in mushrooms.
- Microwave uncovered, at 50% 5 minutes, or until thickened.
- Let stand, covered, 10 minutes.
- Add almonds before serving.
- Serve over rice if desired.
Nutrition Facts : Calories 577.9, Fat 35.3, SaturatedFat 10.9, Cholesterol 84.8, Sodium 959.4, Carbohydrate 22.2, Fiber 3.3, Sugar 2.8, Protein 35.8
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