BEEF BOURGUIGNON I
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
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
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
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 BOURGUIGNON
Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. A hearty and comforting meal that you will make again and again!
Provided by Alyssa Rivers
Categories Main Course
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
- Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
- Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
- Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
- Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.
- Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.
THE BEST BEEF BOURGUIGNON
Recipe courtesy of Barefoot Contessa This looked so good! For serving: Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional
Provided by seahorse73
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 250°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.
- Sauté 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.
Nutrition Facts : Calories 991.2, Fat 63.5, SaturatedFat 25.4, Cholesterol 192.6, Sodium 1267.9, Carbohydrate 27.3, Fiber 4.9, Sugar 10.2, Protein 54.2
NEXT LEVEL BEEF BOURGUIGNON
Take beef bourguignon to new heights with our ultimate recipe for the classic red wine stew. It's a great make-ahead braise to feed family and friends
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 5h
Number Of Ingredients 16
Steps:
- A day or two ahead, cut the meat into large 5cm chunks. Put in a glass bowl with the garlic, star anise, thyme, bay and plenty of seasoning. Mix everything together well.
- Pour the wine into a large saucepan (keep the lid to hand and turn off any extractor fans). Bring to a boil, then, at arms-length, ignite with a long match. Wait for the flames to burn off (there will be quite a few), then boil for 5 mins more. If you don't feel comfortable setting the flames alight, just boil the wine. Pour the wine over the meat, then cover and cool slightly before chilling overnight or for up to 36 hrs.
- Lift the beef out of the marinade and dry on kitchen paper. Heat half the oil in a large casserole. Working in batches, brown the beef for 10 mins, adding more oil if needed (watch out - this will splutter). Once browned, transfer the beef chunks to a plate.
- Heat oven to 150C/130C fan/gas 3. Add a touch more oil to the dish, then tip in the veg and gently brown for 10 mins. Use a wooden spatula to scrape any sticky bits off the bottom. Scatter over the flour and cook for 2 mins, then stir in the tomato purée. Add the meat and any juices from the plate back in, then pour over the marinade with all the aromatics. Bring everything to a simmer and give it a good stir, then cover and place in the oven for 3½-4 hrs, stirring every hour or so until the meat is very tender. You now have a delicious rustic stew that can be served as is, but keep going to take it to the next level.
- Leave the stew to cool, then carefully tip into a sieve or colander set over a bowl. Lift the meat and carrots back into the casserole, then squish everything else in the sieve so that you extract the juices and some of the garlic gets squished through. Simmer this sauce in a pan for 10 mins or until thickened to your liking, then pour over the meat.
- While the meat is braising, heat the rest of the oil in a frying pan. Fry the bacon and onions for 15 mins until the bacon is crisp and the onions have softened and browned. Turn the heat up, add the mushrooms and fry until cooked. Tip the contents of the frying pan into the casserole, stir and simmer for a few mins. Scatter over the parsley, then bring the dish to the table and serve with the carb of your choice.
Nutrition Facts : Calories 652 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 1.3 milligram of sodium
BEEF BOURGUIGNON
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
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
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
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
More about "the best beef bourguignon recipes"
BEST BEEF BOURGUIGNON RECIPE - THERESCIPES.INFO
From therecipes.info
SLOW COOKER BEEF BOURGUIGNON RECIPE - ADD A PINCH
From easyrecipes.mine.nu
THE BEST BEEF BOURGUIGNON - BEST RECIPES UK
From bestrecipesuk.com
CLASSIC BEEF BOURGUIGNON RECIPE - FOODIECRUSH .COM
From foodiecrush.com
BEEF BOURGUIGNON RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST BEEF FOR BOURGUIGNON - THERESCIPES.INFO
From therecipes.info
BEEF BOURGUIGNON (JULIA CHILD RECIPE) - CAFE DELITES
From cafedelites.com
BEEF BOURGUIGNON {FRENCH BURGUNDY BEEF STEW} – WELLPLATED.COM
From wellplated.com
BEST LYNN CRAWFORD'S BEEF BOURGUIGNON RECIPES | FOOD NETWORK …
From foodnetwork.ca
9 BEEF BOURGUIGNON RECIPES FOR WHEN YOU'RE FEELING FRENCH
From allrecipes.com
BEEF BOURGUIGNON (BEEF BURGUNDY) | RECIPETIN EATS
From recipetineats.com
ULTIMATE BEEF BOURGUIGNON - THE DARING GOURMET
From daringgourmet.com
BEEF BOURGUIGNON | RICARDO
From ricardocuisine.com
BEST BEEF BOURGUIGNON RECIPES | COMFORT FOOD | FOOD …
From foodnetwork.ca
BEEF BOURGUIGNON - DOZUS COOK
From dozuscook.com
BEEF BOURGUIGNON (2) | RICARDO
From ricardocuisine.com
HOW TO COOK THE PERFECT BOEUF BOURGUIGNON | MEAT | THE GUARDIAN
From theguardian.com
THE 3-DAY (BUT SO WORTH IT!) BEEF BOURGUIGNON RECIPE
From frenchtoday.com
BEEF BOURGUIGNON RECIPES : FOOD NETWORK | FOOD NETWORK
BEST EVER BEEF BOURGUIGNON - THE RECIPE CRITIC | KITCHN
From thekitchn.com
10 BEST BEEF BOURGUIGNON NO BACON RECIPES | YUMMLY
From yummly.com
BEEF BOURGUIGNON - DINNER, THEN DESSERT
From dinnerthendessert.com
THE BEST BEEF BOURGUIGNON - COOKING GORGEOUS
From cookingorgeous.com
BAREFOOT CONTESSA | BEEF BOURGUIGNON | RECIPES
From barefootcontessa.com
THE BEST BEEF BOURGUIGNON RECIPE: JULIA CHILD’S VS EVERYONE ELSE’S
From worldnewsera.com
BEST CROCKPOT BEEF BOURGUIGNON - THE CHUNKY CHEF
From thechunkychef.com
BEEF BOURGUIGNON RECIPE - RECIPES, COOKING TIPS AND MORE
From australianbeef.com.au
BEEF BOURGUIGNON RECIPE (BEEF BURGUNDY STEW) - BEST BEEF RECIPES
From bestbeefrecipes.com
MARTHA STEWART BEEF BOURGUIGNON : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HOW TO MAKE THE BEST BEEF BOURGUIGNON - LIVING LARGE IN A SMALL …
From livinglargeinasmallhouse.com
BEEF BOURGUIGNON | FEAST AND MERRIMENT
From feastandmerriment.com
BEEF BOURGUIGNON - THE CHUNKY CHEF
From thechunkychef.com
DUTCH OVEN BEEF BOURGUIGNON RECIPE - THE HERBEEVORE
From theherbeevore.com
THE BEST BEEF BOURGUIGNON RECIPE! – HOUSE OF BBQ EXPERTS
From bbq-experts.com
15 DELICIOUS BEEF BURGUNDY RECIPES - THE RUSTY SPOON
From therustyspoon.com
SLOW COOKER BEEF BOURGUIGNON | THE RECIPE CRITIC
From therecipecritic.com
BEEF BOURGUIGNON RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
BEEF BOURGUIGNON RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST BEEF BOURGUIGNON RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.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