Steak 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.

BEEF SIRLOIN STEW BOURGUIGNON



Beef Sirloin Stew Bourguignon image

This is a "killer" beef dish! I have made this using a small prime rib roast cut into cubes and added in the ribs bones also. You will need 2 (750-ml) bottles of red wine and brandy for this, how could this be bad LOL! or just reduce the wine and add in more beef broth, but it will not have the same flavor! This complete dish can be made 1 day ahead, and really it should be, as it tastes even better the following day! Serve this with crusty garlic bread.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

8 slices bacon, coarsley chopped
3 -4 lbs sirloin tip roast or 3 -4 lbs steak, cut into about 1-1/2-inch cubes
1/2 cup all-purpose flour
2 teaspoons seasoning salt (can use white salt)
black pepper
2 lbs small onion (can use a small bag of frozen)
6 large carrots, cut into about 1-inch chunks
2 lbs small baby onions (can use a small bag frozen)
2 tablespoons chopped fresh garlic (or to taste)
2 1/2 cups beef broth
1/4 cup brandy
2 (750 ml) bottles dry red wine
2 lbs small white button mushrooms
2 tablespoons dried thyme
1 tablespoon brown sugar (or to taste)
1 -2 tablespoon tomato paste
salt and black pepper

Steps:

  • Set oven to 350 degrees.
  • In a large Dutch oven over medium heat cook the bacon until crisp (about 8 minutes) remove to paper towels.
  • Season the flour with seasoning salt and pepper.
  • Coat the beef in the flour mixture, then brown well in oil on all sides for about 6 minutes; transfer to a large bowl.
  • Add in small onions and carrots to the pot and saute until light brown (about 6 minutes).
  • Add in chopped garlic and saute for 1 minute.
  • Remove the carrots and onions to a bowl.
  • Add in 1 cup broth and brandy to the pot; boil until reduced to a glaze (about 8-10 minutes) scraping up the browned bits with a wooden spoon.
  • Return the beef and carrots, onions and bacon back to the pot.
  • Add in wine, mushrooms, thyme, sugar, tomato paste and 1-1/2 cups beef broth; bring to a boil, stirring occasionally.
  • Cover the pot and place in oven; cook for about 1-1/2 hours or until beef is tender.
  • Remove the pot from oven and ladle the liquid from the pot into a medium saucepan (spoon off any fat).
  • Boil the liquid until reduced to about 2-1/2 cups, or a little more (about 35-40 minutes).
  • Season with salt and pepper.
  • Pour the liquid back over the beef and veggies.
  • Rewarm over low heat before serving.
  • Delicious!

Nutrition Facts : Calories 1110.3, Fat 47.7, SaturatedFat 17.7, Cholesterol 170.6, Sodium 719.6, Carbohydrate 61.7, Fiber 8.8, Sugar 22.9, Protein 57.6

BEEF BOURGUIGNON



Beef Bourguignon image

This stovetop stew is loaded with taste, but is easy to do. While the name sounds fancy, even a beginning cook can master it. It's our traditional holy day meal.-Elodie Rosinovsky, Brighton, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 6 servings.

Number Of Ingredients 15

4 bacon strips, chopped
1-1/2 pounds beef stew meat
1 large onion, sliced
1/2 cup sliced fresh carrot
2 tablespoons all-purpose flour
1-1/4 cups dry red wine
1 cup beef broth
2 bay leaves
1 teaspoon tomato paste
1/2 teaspoon dried thyme
1/8 teaspoon pepper
12 fresh pearl onions, trimmed
1/2 pound small fresh mushrooms, halved
1 ounce bittersweet chocolate
Mashed potatoes

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Brown stew meat in drippings in batches. Remove and keep warm., In the same pan, saute onion and carrot until crisp-tender. Stir in flour until blended. Gradually add wine and broth; stir in bay leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a boil. Reduce heat; cover and simmer for 2 hours., In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Stir into stew; cook 30 minutes longer., Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat and discard bay leaves. Stir in chocolate until melted. Serve with mashed potatoes.

Nutrition Facts : Calories 349 calories, Fat 17g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 334mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

BEEF BOURGUIGNON I



Beef Bourguignon I image

My sister sent me this recipe and the delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes, noodles or rice.

Provided by COOKPOT

Categories     World Cuisine Recipes     European     French

Time P2DT3h30m

Yield 8

Number Of Ingredients 20

3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
¼ pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced

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.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 14.1 g, Cholesterol 72 mg, Fat 28.9 g, Fiber 2.6 g, Protein 19.9 g, SaturatedFat 10.6 g, Sodium 638 mg, Sugar 5.7 g

BEEF BOURGUIGNON



Beef Bourguignon image

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don't sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, roasts, soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 17

3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
2 1/4 teaspoons kosher salt, more to taste
1/2 teaspoon freshly ground black pepper
5 ounces lardons, pancetta or bacon, diced (about 1 1/4 cups)
1 onion, finely chopped
1 large carrot, sliced
2 garlic cloves, minced
1 teaspoon tomato paste
2 tablespoons all-purpose flour
1 750-milliliter bottle of red wine
1 large bay leaf
1 large sprig of thyme
8 ounces pearl onions, peeled (about 12 to 15 onions)
8 ounces cremini mushrooms, halved if large (about 4 cups)
1 tablespoon extra-virgin olive oil
Pinch sugar
Chopped flat-leaf parsley, for garnish

Steps:

  • Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
  • In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
  • Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
  • Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
  • Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
  • Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
  • To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.

Nutrition Facts : @context http, Calories 666, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1075 milligrams, Sugar 15 grams, TransFat 1 gram

BEEF BOURGUIGNON II



Beef Bourguignon II image

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

¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
½ teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions

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



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

ENTRECOTE BOURGUIGNON



Entrecote Bourguignon image

This flavourful Bourguignon sauce is positively ambrosial, and adds a touch of elegance to steak, daring you to resist dipping your french bread. I "halved" the recipe for two, served it last evening, and the question posed was "Can we have this again tomorrow?" The telling is in the sauce. Any red meat prepared a'Bourguignon is delicious - especially game; venison, moose, elk, rabbit, etc. Even lamb takes on a whole new flavour. Serve a robust Merlot with "anything" Bourguignon. Accompaniments could include boiled new potatoes and green beans. Your taste buds will thank you, and your family keep and love you forever.

Provided by TOOLBELT DIVA

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 (12 ounce) sirloin steaks, about x
fresh ground pepper
salt
1 small onion, chopped finely
1 clove garlic, chopped finely
4 fresh mushrooms, sliced (your choice)
1 spring onion, chopped
1 ounce vegetable oil
4 ounces dry red wine
1 ounce cornstarch
2 ounces beef stock
1 teaspoon chopped parsley

Steps:

  • Pound the steaks slightly and season with the freshly ground black pepper.
  • Salt to taste.
  • Heat oil in a skillet and fry the steaks.
  • When cooked according to taste, transfer to a serving platter and keep warm.
  • Drain off most of the excess oil from the pan.
  • Mix chopped onion and garlic together and saute for 2- 3 minutes until crisp and golden.
  • Add mushrooms and red wine; bring to a boil and simmer until the liquid has reduced by half.
  • Mix the cornstarch with the cold beef stock and add to the pan, together with the chopped spring onion.
  • Stir for a further minute, or until sauce just begins to bubble.
  • Spoon over the steaks, sprinkle chopped parsley on plates and serve immediately.

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From recipetineats.com


BEEF BOURGUIGNON "STEAKS" RECIPE | MYRECIPES
Here Crilly did just that, taking a chuck roast and endowing it with the tenderness and flavor of prime rib, but for half the price of prime.You can also serve the cooked chuck on its own, as a roast: Pat it dry, brown it again in a 450° oven for 15 minutes, then slice. Or as steaks: slice thick, then grill on a hot grill until crusty.
From myrecipes.com


BEEF BOURGUIGNON - DINNER, THEN DESSERT
2019-01-28 Instructions. Preheat the oven to 325 degrees. Toss the beef with the flour, salt and pepper and add to a large dutch oven that is on medium high heat with the butter melted in it and brown the beef on all sides, about 4-5 minutes. Remove the meat from the pot and add in the onions and carrots and cook for 4-5 minutes until they start to brown ...
From dinnerthendessert.com


SLOW COOKER BEEF BOURGUIGNON | THE RECIPE CRITIC
2019-12-10 Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker. Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour.
From therecipecritic.com


BEEF BOURGUIGNON RECIPE - SPEND WITH PENNIES
2021-12-21 Instructions. Preheat oven to 325°F. Cook bacon until crisp. Remove bacon from the pan leaving the fat in the bottom of the pan. Dab the beef dry with a paper towel and season with salt and pepper. Brown in the bacon fat in small batches. Remove from the pan and set aside.
From spendwithpennies.com


BEEF BOURGUIGNON WITH BACON GARNISH - TROIS FOIS PAR JOUR
2018-08-19 Melt the butter in a non-stick pan and brown the beef cubes on all sides. Add the celery, carrots, garlic, and shallots and cook for 5 minutes. Season. Add the broth, red wine, and tomato paste and mix well. Transfer to an oven-safe dish and bake for 2 hours (covered). In a pan, cook the bacon until very crispy.
From troisfoisparjour.com


BOEUF BOURGUIGNON | RECIPES | DONALD RUSSELL
Method. Preheat the oven to 180ºC / fan 160ºC / gas 4. Slice the beef into cubes, pat dry with kitchen paper and season with salt and pepper. Pan fry the bacon in a large lidded casserole dish. Cook for a couple of minutes until nicely coloured, then set aside. Sear the beef in the hot pan, in batches, until nicely browned on all sides.
From donaldrussell.com


BEEF BOURGUIGNON • STEPHANIE HANSEN | STEPHANIE HANSEN
Instructions. Preheat oven to 350 degrees F. In a large Dutch oven or heavy-based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 5 minutes, until crisp and browned. Transfer with a slotted spoon to a plate lined with a paper towel and set aside.
From stephaniesdish.com


BEEF BOURGUIGNON | BOEUF BOURGUIGNONNE RECIPE - KEEF COOKS
Add the bacon and brown it on all sides. Remove from pan and set aside. Cut the beef into large chunks - 3-4 cm (1½-2 inches) on a side is good. Remove any large bits of fat frpm the beef. Mix 1 tsp of salt, 1 tsp of ground black pepper and 2-3 tbsp flour. Dredge each chunk of beef in the flour and shake off the excess.
From keefcooks.com


BEEF BOURGUIGNON - JO COOKS
2020-06-12 Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil. Preheat the oven to 325 F degrees while you’re bringing the stew to a boil. Cover the pot with a lid, place in the oven and cook for 2 1/2 hours stirring every hour. Serve over cooked noodles or creamy mashed potatoes.
From jocooks.com


BEEF BOURGUIGNON RECIPE - RECIPES, COOKING TIPS AND MORE
Cut the beef into 2.5-3cm cubes and place in a large bowl. Add the herbs and wine. Refrigerate for 2 hours or overnight. Preheat the oven to 180°C.
From australianbeef.com.au


BEEF BOURGUIGNON - THE SPRUCE EATS
2021-07-30 Cut the beef into even 2-inch chunks. Put the beef, bay leaves, halved garlic cloves and thyme onto a large glass bowl. Pour over the red wine, cover and leave to marinate in a cool place or the refrigerator for a minimum of 24 hours (36 is even better). Gather the Bourguignon ingredients and preheat the oven to 300 F.
From thespruceeats.com


WHAT TO SERVE WITH BEEF BOURGUIGNON: 17 LUSCIOUS SIDES THAT GO …
2021-10-29 The wild rice cooks for 45 minutes in a saucepan while sauteing mushrooms in a skillet. Combine them together for a wonderfully satisfying side. 3. Garlic Mashed Potatoes Recipe. Beef bourguignon side dishes should complement the entree in flavor and texture.
From cookingchew.com


STEAK BOURGUIGNON | RECIPE | FOOD NETWORK RECIPES, BEEF RECIPES, …
Sep 14, 2021 - Considered to be the mother of all stews, this steak bourguignon is a twist on a classic. Made with cremini mushrooms, fresh thyme, bacon, and striploin steak, don't be surprised when this time-honoured dish impresses all your friends.
From pinterest.com


STEAK BEEF BOURGUIGNON WITH WHITE BEAN AND PANCETTA - CTV
Swirl in the butter to emulsify and make a nice pan sauce. In a separate pot, render the pancetta over medium low heat. Add the onions and mushrooms and cook in the same pot with the pancetta fat. Cook on medium for three to four minutes, then add the beef stock and white beans. Reduce for four to five minutes until everything is evenly coated.
From more.ctv.ca


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