Modern Beef Burgundy Recipe 465

BEEF BURGUNDY

Steps:

• In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.

BEEF BURGUNDY I

Steps:

• In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
• Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
• Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
• Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

MODERN BEEF BURGUNDY RECIPE - (4.6/5)

Steps:

• Toss beef and 1½ teaspoons salt together in bowl and let stand at room temperature for 30 minutes. Adjust oven racks to lower-middle and lowest positions and heat oven to 500 degrees. Place salt pork, beef scraps, and 2 tablespoons butter in large roasting pan. Roast on lower-middle rack until well browned and fat has rendered, 15 to 20 minutes. While salt pork and beef scraps roast, toss cremini mushrooms, pearl onions, remaining 1 tablespoon butter, and sugar together on rimmed baking sheet. Roast on lowest rack, stirring occasionally, until moisture released by mushrooms evaporates and vegetables are lightly glazed, 15 to 20 minutes. Transfer vegetables to large bowl, cover, and refrigerate. Remove roasting pan from oven and reduce temperature to 325 degrees. Sprinkle flour over rendered fat and whisk until no dry flour remains. Whisk in broth, 2 cups wine, gelatin, tomato paste, and anchovy paste until combined. Add onions, carrots, garlic, bay leaves, peppercorns, porcini mushrooms, parsley sprigs, and thyme to pan. Arrange beef in single layer on top of vegetables. Add water as needed to come three-quarters up side of beef (beef should not be submerged). Return roasting pan to oven and cook until meat is tender, 3 to 3 1/2 hours, stirring after 90 minutes and adding water to keep meat at least half-submerged. Using slotted spoon, transfer beef to bowl with cremini mushrooms and pearl onions; cover and set aside. Strain braising liquid through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Stir in remaining wine and let cooking liquid settle, 10 minutes. Using wide shallow spoon, skim fat off surface and discard. Transfer liquid to Dutch oven and bring mixture to boil over medium-high heat. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 15 to 20 minutes. Reduce heat to medium-low, stir in beef and mushroom-onion garnish, cover, and cook until just heated through, 5 to 8 minutes. Season with salt and pepper to taste. Stir in minced parsley and serve. (Stew can be made up to 3 days in advance.) If the pearl onions have a papery outer coating, remove it by rinsing them in warm water and gently squeezing individual onions between your fingertips. Two minced anchovy fillets can be used in place of the anchovy paste. To save time, salt the meat and let it stand while you prep the remaining ingredients. Serve with mashed potatoes or buttered noodles.

BEEF, BURGUNDY STYLE

Steps:

• In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
• Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
• Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
• Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.

TODAY SHOW BEEF BURGUNDY (SLOW COOKER)

Steps:

• Place potatoes in bottom of slow cooker.
• Season beef with salt and pepper, dust with flour and set aside.
• Cook bacon in large skillet over medium-high heat until most of the fat is rendered. Remove with slotted spoon to slow cooker.
• Brown meat in bacon fat, working in batches if necessary. Remove meat to slow cooker.
• Heat olive oil in skillet. Add onions and saute until translucent and fragrant, approximately 5 minutes. Add garlic, sauté for 1 minute. Add carrots and sauté for 5 more minutes. Transfer entire contents of skillet to slow cooker.
• Optional: Deglaze pan with wine and add to slow cooker.
• Add all remaining ingredients to slow cooker except mushrooms, pearl onions and parsley. Turn slow cooker to low cooking setting. Cook for 6-7 hours.
• Add mushrooms and pearl onions. Season. Turn cooking setting to high and allow to cook for 1 hour.
• Season to taste and transfer to serving dishes. Garnish with fresh chopped parsley.

BEEF BURGUNDY

Steps:

• In 5- to 6-quart Dutch oven, heat oil on medium-high heat until hot.
• Pat beef dry with paper towels.
• Add beef, in 2 batches, and cook 5-6 minutes per batch or until well browned on all sides.
• With slotted spoon, transfer beef to medium bowl.
• Preheat oven to 325 degrees F.
• To drippings in Dutch oven, add carrots, garlic, and onion and cook 10 minutes or until vegetables are browned and tender, stirring occasionally.
• Stir in flour, tomato paste, 3/4 t salt and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring.
• Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
• Return meat and any meat juices in bowl to Dutch oven.
• Add thyme and mushrooms, heat to boiling.
• Cover and bake 1 1/2 hours or until meat is fork tender, stirring once.
• Discard thyme sprigs.
• Just before stew is done, cook peas as label directs.
• Stir in peas.

EASY OVEN BEEF BURGUNDY

Steps:

• Preheat oven to 275°F.
• Put meat in oven proof casserole dish.
• In a bowl mix soup mix with wine.
• Pour over top of meat.
• Add mushrooms.
• Cover.
• Bake for 5 hours.
• Serve over noodles, mashed potatoes, or rice.

BURGUNDY BEEF

Steps:

• In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan. , Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles.