Wagyu Shank Boeuf Bourguignon Recipes

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

Ingredients

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

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

Ingredients

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

WAGYU SHANK BOEUF BOURGUIGNON

Wagyu Shank Boeuf Bourguignon image

Categories Beef Soup/Stew Dinner

Number Of Ingredients 19

Ingredients

4 Double 8 Cattle Company Fullblood Wagyu Shanks
8 ounces Thick, Uncured Bacon (cut into 1/2 inch lardons)
1 Yellow Onion (medium diced)
3 Carrots (peeled and large diced)
3 Celery Stalks (medium diced)
4 Garlic Cloves (minced)
4 tablespoons Tomato Paste
12 ounces Medium-Bodied Red Wine (Chef used Chianti)
4 cups Beef Stock
1 1/2 tablespoons Kosher Salt
2 teaspoons Freshly Ground Black Pepper
3 tablespoons Butter (softened)
3 tablespoons Flour
15 Pearl Onions (peeled)
12 Crimini Mushrooms (cut into 1/2 inch pieces)
1 Grapeseed Oil
4 sprigs Fresh Parsley
6 sprigs Fresh Thyme
3 Bay Leaves

Steps:

PREPARING THE BEEF BOURGUIGNON: Preheat the oven to 325°F. Prepare your bouquet garni by tying your parsley, thyme, and bay leaves together with twine. Set it aside for later use. In a large Dutch oven, cook the bacon and 1 tablespoon of grapeseed oil over medium heat for about 5 minutes or until crispy. Set aside. Season the Fullblood Wagyu beef shanks with kosher salt and freshly ground black pepper. Increase the heat to medium high, and add enough grapeseed oil to coat the bottom of the pan. Once the pan is warm, add the Fullblood Wagyu beef shanks, and sear on both sides until caramelized (about 4-5 minutes on each side). Once the beef is browned on both sides, deglaze the pan with the medium-bodied red wine. Add the diced yellow onions, diced carrots, diced celery, and tomato paste. Let the red wine reduce down, scraping up the bits on the bottom, and cooking the vegetables. Once the red wine is reduced by half, add the minced garlic, peeled pearl onions, mushrooms, crispy bacon, beef stock, bouquet garni, 1 1/2 tablespoons of kosher salt, and 2 teaspoons of freshly ground black pepper. Bring to a boil, cover, and place it in the preheated oven for 4 hours.
FINAL STEPS: Remove the pan from the oven. Remove the bones from the Fullblood Wagyu beef shanks, and discard the bones. Set the Fullblood Wagyu beef aside in a dish. Remove the bouquet garni from the pan, and discard. Strain the cooking liquid through a strainer. Add the vegetables in the side dish with the Fullblood Wagyu beef shanks. Place the strained cooking liquid back into the Dutch oven, and bring it to a boil. In the meantime, mix the softened butter and flour to make a paste. Once the cooking liquid has reached a boil, whisk in the butter/flour paste. This is your sauce. Season the sauce with kosher salt and freshly ground black pepper as needed. Return the Fullblood Wagyu beef and vegetables into the sauce, and coat them. Serve the bouef bourguignon with potatoes, rice, or pasta. Enjoy!

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