BEEF BOURGUIGNON FOR TWO
Beef Bourguignon for Two. A French stew made with red wine, beef, and seared onions and mushrooms.
Provided by Christina Lane
Categories Dinner Recipes for two
Time 3h
Number Of Ingredients 28
Steps:
- Preheat the oven to 325 degrees.
- In a 2-quart cast iron braising pot, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it's no longer pink and is starting to crisp up. Remove it form the pan with a slotted spoon, leaving the bacon grease in the pan. Set it aside.
- Generously sprinkle salt and pepper over the beef chunks, and then add them to the pan you just removed the bacon from. Sear the beef on all sided until golden brown (but don't worry about cooking it through).
- Add the sliced carrot and red onion to the pan. Cook for 3-5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and meat, cook for 1 minute while stirring.
- Add the wine, beef broth, thyme sprigs, bay leaf, tomato paste, and garlic clove to the pan. Add back the bacon pieces and a final big pinch of salt and pepper.
- Place the lid on the pot, and move it to the oven. Cook for 2 hours, stirring after one hour.
- About an hour before the time goes off, peel the onions and slice off the root ends.
- Place the whole onions in a skillet with the butter and olive oil. Turn the heat to medium-high, and sear the onions until they start to caramelize in a few places, about 5-6 minutes.
- Add the beef broth, bay leaf, thyme sprig, and a big pinch of salt and pepper to the skillet. Lower the heat to medium-low, and cook until the beef broth reduces to a syrupy liquid, and the onions are meltingly soft.
- Pour the onion mixture into a bowl.
- Without wiping out the pan, add the mushrooms, olive oil and butter. Turn the heat to medium, and cook until the mushrooms are starting to caramelize around the edges, about 7-8 minutes. Remove the mushrooms from the pan, and add them to the onions.
- When the beef is done cooking in the oven, remove the lid to stir in the onions and mushrooms.
- Meanwhile, make the mashed potatoes: peel and chop the potatoes. Place them in a saucepan, cover with cold water, and bring to a gentle boil. Cook until tender, about 10-15 minutes. The potatoes are done when they slide off of a knife when poked.
- Drain the potatoes, and place them back in the saucepan. Add the buttermilk and butter. Place the lid on the pan and let it rest for 5 minutes. Remove the lid, and then mash the potatoes with a potato masher. Add salt and pepper to taste.
- Divide the mashed potatoes between two bowls. Top with a generous serving of the stew. Sprinkle with parley before serving.
Nutrition Facts : Calories 1327 calories, Carbohydrate 89 grams carbohydrates, Cholesterol 251 milligrams cholesterol, Fat 70 grams fat, Fiber 11 grams fiber, Protein 68 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 2123 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 34 grams unsaturated fat
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
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 BOURGUIGNON
The secret to this super-rich beef casserole is to use all wine and no stock. Our ultimate beef bourguignon recipe is an instant comforting classic, full of satisfying flavours.
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 14
Steps:
- Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
- Heat oven to 200C/180C fan/gas 6.
- Place a colander over another large bowl and strain the marinated meat, keeping the wine.
- Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
- Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
- Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
- Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
- To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
- Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
- Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.
Nutrition Facts : Calories 767 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 2.09 milligram of sodium
EASY BEEF BOURGUIGNON
This is the speedy, easy version of boeuf Bourguignon, the classic French slow-cooked beef dish. Delicious over cooked egg noodles or mashed potatoes. Leftovers taste great as well - just reheat on the stove.
Provided by Pam Lolley
Categories French Main Dishes
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
- Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
- Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 581.8 calories, Carbohydrate 16.2 g, Cholesterol 121.6 mg, Fat 39.7 g, Fiber 3.6 g, Protein 32.2 g, SaturatedFat 15.3 g, Sodium 1023.9 mg
More about "quick and easy beef bourguignon for two recipes"
9 BEEF BOURGUIGNON RECIPES FOR WHEN YOU'RE FEELING FRENCH
From allrecipes.com
BEEF BOURGUIGNON - JO COOKS
From jocooks.com
EASY BEEF BOURGUIGNON RECIPE | HOW TO MAKE CLASSIC BEEF …
From diethood.com
BEST EVER BEEF BOURGUIGNON | THE RECIPE CRITIC
From therecipecritic.com
QUICK AND EASY BEEF BOURGUIGNON • NOW COOK THIS!
From nowcookthis.com
EASY ONE-POT BEEF BOURGUIGNON - CAMPBELL SOUP COMPANY
From campbells.com
QUICK AND EASY BEEF BOURGUIGNON - THE LEMON BOWL®
From thelemonbowl.com
30 MINUTE BEEF BOURGUIGNON - A BEAUTIFUL PLATE
From abeautifulplate.com
4.5/5 (30)Total Time 40 minsCategory Beef And PorkCalories 542 per serving
- Place pearl onions in a small microwave-proof bowl and cover lightly with a paper towel. Microwave for 3-4 minutes, or until cooked all the way through. Set aside.
- Remove the tenderloin from the refrigerator at least 20 minutes before cooking and cut into 2″ chunks–setting aside one small chunk (this step will prevent the meat from getting shocked when it hits the hot pan, as well as help maintain the skillet’s temperature). Finely chop the reserved piece of meat.
- Pat dry the remaining beef chunks with a paper towel. Season with salt and pepper on all sides.
- Heat a large, wide non-reactive skillet over medium high heat. Melt the clarified butter (or oil) and swirl to coat the pan.
EASY SLOW COOKER BEEF BOURGUIGNON | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
QUICK AND EASY BEEF BOURGUIGNON FOR TWO RECIPE RECIPES
From howard.coolfire25.com
TOP 46 QUICK BEEF BOURGUIGNON RECIPE RECIPES
From nyamaneilang.coolfire25.com
BEEF BOURGUIGNON RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
BEEF BOURGUIGNON - EASY RECIPE IN SLOW COOKER, OVEN OR PRESSURE …
From tamingtwins.com
QUICK BEEF BOURGUIGNONNE RECIPE | MYRECIPES
From myrecipes.com
BEST EASY BEEF BOURGUIGNON RECIPE - HOW TO MAKE EASY …
From womansday.com
TOP 49 EASY BEEF BOURGUIGNON RECIPE RECIPES
From essentsoft.keystoneuniformcap.com
BEEF BOURGUIGNON - CULINARY HILL
From culinaryhill.com
BEEF BOURGUIGNON (BEEF BURGUNDY) | RECIPETIN EATS
From recipetineats.com
SOUP RECIPES ( SIMPLE & EASY ) | EASY BEEF BOURGUIGNON IN THE …
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love