Boeuf Bourguignon With Shiitakes Recipes

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.

Steps:

• Preheat oven to 350°F. Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.
• Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.
• Reduce heat to medium-low. Add chopped onion and chopped carrot to pot; sauté 5 minutes. Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste. Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes. Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally. Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. Discard herb sprigs and bay leaves.
• Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil. Add carrots and cook until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)
• Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 6 minutes. Add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper. Bring stew to simmer, thinning with more broth, if desired. Stir bacon and 2/3 of vegetables into stew. Transfer to large bowl. Top stew with remaining vegetables.

Steps:

• Preheat oven to 350°F Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.
• Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.
• Reduce heat to medium-low. Add chopped onion and chopped carrot to pot; sauté 5 minutes. Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste. Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes. Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally. Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. Discard herb sprigs and bay leaves.
• Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil. Add carrots and cook until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.).
• Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 6 minutes. Add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper. Bring stew to simmer, thinning with more broth, if desired. Stir bacon and 2/3 of vegetables into stew. Transfer to large bowl. Top stew with remaining vegetables.

Steps:

• Cook bacon in boiling salted water 3 minutes, then drain.
• Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
• Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.
• Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
• Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don't fall out).
• Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
• While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.
• Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
• Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saut mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
• Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.

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.

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.

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.

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.