Shortcut Boeuf Beef Bourguignon Recipes

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BEEF BOURGUIGNON



Beef Bourguignon image

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

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.

SHORTCUT BOEUF (BEEF) BOURGUIGNON



Shortcut Boeuf (Beef) Bourguignon image

This is a quick version of a classic French dish. It's no Julia Child recipe, but it will do in a pinch! Serve this dish with a nice red wine. Enjoy!

Provided by Nif_H

Categories     Meat

Time 3h

Yield 6 serving(s)

Number Of Ingredients 12

4 slices bacon, diced
2 medium onions, cut lengthwise into slices
8 ounces mushrooms, halved
2 lbs beef stew meat
2 tablespoons flour
3 garlic cloves, minced
1 1/2 cups red wine
1 1/2 cups beef broth
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 325°F Either use a large stockpot that can go in the oven or transfer the food from the pot to a casserole dish for step 4.
  • Pan-fry bacon in heavy stockpot over medium heat until lightly browned. Remove bacon; set aside. Saute onion and mushrooms in bacon fat until just browned. Remove vegetables and set aside with bacon.
  • In same pot, brown beef in two batches, adding some oil if necessary. Sprinkle flour over browned meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.
  • Cook, covered, in oven for 2 hours. Add reserved bacon, onion and mushrooms; cook 30 minutes longer.

SPECIAL OCCASION BEEF BOURGUIGNON



Special Occasion Beef Bourguignon image

I've found many rich and satisfying variations for boeuf bourguignon, including an intriguing peasant version that used beef cheeks for the meat and a rustic table wine. To make this stew gluten free, use white rice flour instead of all-purpose. -Leo Cotnoir, Johnson City, New York

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 17

4 bacon strips, chopped
1 beef sirloin tip roast (2 pounds), cut into 1-1/2-inch cubes and patted dry
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
2 medium onions, chopped
2 medium carrots, coarsely chopped
1/2 pound medium fresh mushrooms, quartered
4 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine
1 cup beef stock
2 bay leaves
1/2 teaspoon dried thyme
8 ounces uncooked egg noodles
Minced fresh parsley

Steps:

  • Preheat oven to 325°. In a Dutch oven, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon, reserving drippings; drain on paper towels., In batches, brown beef in drippings over medium-high heat; remove from pan. Toss with flour, salt and pepper., In same pan, heat 1 tablespoon oil over medium heat; saute onions, carrots and mushrooms until onions are tender, 4-5 minutes. Add garlic and tomato paste; cook and stir 1 minute. Add wine and stock, stirring to loosen browned bits from pan. Add herbs, bacon and beef; bring to a boil., Transfer to oven; bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove bay leaves., To serve, cook noodles according to package directions; drain. Serve stew with noodles; sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little stock or broth if necessary.

Nutrition Facts : Calories 422 calories, Fat 14g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h15m

Number Of Ingredients 11

4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
Coarse salt and ground pepper
1/3 cup all-purpose flour
1 large onion, chopped
3 large cloves garlic, finely chopped
2 tablespoons tomato paste
6 medium carrots, cut diagonally into 3/4-inch slices
1 bottle dry red wine (3 cups)
1/2 teaspoon dried thyme
Roasted Mushrooms and Pearl Onions

Steps:

  • In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
  • Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
  • Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
  • Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
  • Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
  • Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

SLOW COOKER BEEF BOURGUIGNON



Slow Cooker Beef Bourguignon image

The secret to beef bourguignon? Slow cooking! This is a slow cooker beef bourguignon that tastes delicious after a long, slow simmer. It is even better if you make it ahead and let the flavors meld overnight.

Provided by stella

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h45m

Yield 6

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons vegetable oil
2 medium onions, quartered
2 pounds beef stew meat
1 (750 milliliter) bottle red wine
6 carrots, chopped into large chunks
3 sprigs fresh thyme
2 large bay leaves
salt and freshly ground black pepper to taste

Steps:

  • Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
  • Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
  • Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
  • Place the lid on the slow cooker and cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 12.6 g, Cholesterol 95.1 mg, Fat 21.4 g, Fiber 2.4 g, Protein 28.9 g, SaturatedFat 8 g, Sodium 150.7 mg, Sugar 5.2 g

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Can be served over rice or noodles.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h34m

Yield 8

Number Of Ingredients 10

¼ cup vegetable oil
5 onions, sliced
2 pounds lean beef, cut into 1-inch cubes
1 ½ tablespoons all-purpose flour
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
freshly ground black pepper to taste
1 cup dry red wine
½ cup beef broth
1 (8 ounce) package sliced fresh mushrooms

Steps:

  • Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
  • Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
  • Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 16.2 g, Cholesterol 57.7 mg, Fat 20.7 g, Fiber 2.8 g, Protein 19.7 g, SaturatedFat 6.5 g, Sodium 97.3 mg, Sugar 6.7 g

BOEUF BOURGUIGNON IN SLOW TIME.



Boeuf Bourguignon in Slow Time. image

French hearty dish; you will bring France to your home.This is a recipe from my sister in law Rachel that I tweaked a bit and converted to the slow cooker. Serve with mashed potatoes. I don't kow what Julia would say about this version' but I know it is good.

Provided by Sageca

Categories     European

Time 7h45m

Yield 8 serving(s)

Number Of Ingredients 15

3 lbs round steaks, cut in cubes
3 tablespoons vegetable oil
2 cups white pearl onions
2 tablespoons flour
1/4 teaspoon pepper
4 garlic cloves, crushed
2 bay leaves
1/4 teaspoon thyme
1/2 teaspoon herbes de provence
1 1/2 cups red wine
2 cups beef bouillon
3 cups baby carrots
2 cups mushroom caps
1 teaspoon butter, for mushroom
2 tablespoons chopped parsley

Steps:

  • Heat oil in large saucepan and brown beef a small quantity at a time; spoon into slow cooker.
  • Brown pearl onions; set aside.
  • Sprinkle flour in hot fat to make a roux; season with pepper. Add garlic,bay leaves, thyme, Herbes de Provence.
  • Add 1/2 cup wine to roux;simmer to thicken. Pour in slow cooker.
  • Add the remaining wine and just enough bouillon to barely cover the meat.
  • Cover and cook in slow cooker on Low for 6 hours.
  • Add carrots and pearl onions; continue cooking another hour and 1/2.
  • Melt butter in saucepan and sauté mushroom caps. Set aside.
  • Just before serving, remove bay leaves. Add sautéed mushroom caps and sprinkle with chopped parsley.

Nutrition Facts : Calories 462.1, Fat 25.5, SaturatedFat 8.8, Cholesterol 125.5, Sodium 294.8, Carbohydrate 11.7, Fiber 2.4, Sugar 4.8, Protein 37

BEEF BOURGUIGNON



Beef bourguignon image

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

1.6kg braising steak, cut into large chunks
3 bay leaves
small bunch thyme
2 bottles cheap red wine
2 tbsp oil
3 large or 6 normal carrots, cut into large chunks
2 onions, roughly chopped
3 tbsp plain flour
1 tbsp tomato purée
small knob butter
300g bacon lardons
500g pearl onions or small shallots, peeled
400g mushrooms, halved
chopped parsley

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

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From therecipecritic.com
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CLASSIC BEEF BOURGUIGNON (BOEUF BOURGUIGNON) - SUPERGOLDEN BAKES
2019-11-20 STEP 5. Add the flour, stirring well and cook for a couple of minutes. STEP 6. Return the beef and bacon to the pan and add the wine, stock and tomato paste. Add the bouquet garni (1 stick celery, 1 bay leaf, sprig thyme and a couple parsley stalks tied together with string) and bring to a simmer. STEP 7.
From supergoldenbakes.com
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BOEUF BOURGUIGNON BY JULIA CHILD - COPYKAT RECIPES
2010-09-29 Instructions. 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 of water. Drain and dry. ( I have used a good quality sliced bacon in the store with …
From copykat.com
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BEEF BOURGUIGNON: A SLOW-COOKED BURGUNDY MEAL - MON PETIT …
2021-09-15 Temporarily remove the beef from the pot. Now add the chopped onion and sauté until translucent, about 5 minutes. Then, add in the minced garlic and sauté for about 30 seconds. Add the beef back into the pot. Sprinkle 3 tbsp of flour over the meat and give the beef a stir until the flour has been absorbed; cook for 1 minute.
From monpetitfour.com
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EASY CLASSIC FRENCH BOEUF BOURGUIGNON RECIPE - THE SPRUCE EATS
2021-06-21 Ingredients. 3 cups dry red wine. 2 cups strong beef stock. 1/4 cup cognac, or good brandy. 1 large yellow onion, chopped into large pieces. 2 carrots, peeled and cut into 2-inch-long pieces. 3 cloves garlic, crushed and chopped. 1/4 cup chopped fresh parsley. 1 …
From thespruceeats.com
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SHORTCUT BOEUF (BEEF) BOURGUIGNON RECIPE - TEXTCOOK
2 (14 ounce) cans low sodium beef broth; 1 tablespoon olive oil, divided; cooking spray; 1 cup dry red wine; 2 cups white potatoes, peeled, cubed in 1-inch pieces
From textcook.com
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Top Asked Questions

How do you cook Bourguignon?
Classic beef Bourguignon is surprisingly easy to make with our Angus boneless short ribs, plenty of aromatics, exotic mushrooms, and French pancetta. Serve with warm crusty bread and a bottle of your favorite red wine. Heat about 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper.
How do you cook bacon and beef Tenderloins?
Directions. 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,...
What do you serve with Bourguignon?
Classic beef Bourguignon is surprisingly easy to make with our Angus boneless short ribs, plenty of aromatics, exotic mushrooms, and French pancetta. Serve with warm crusty bread and a bottle of your favorite red wine.

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