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.
BOEUF BOURGUIGNON A LA JULIA CHILD
This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.
Provided by Chef Kate
Categories Stew
Time 5h
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- First prepare the bacon: cut off the rind and reserve.
- Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
- Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
- Drain and dry the lardons and rind and reserve.
- Pre-heat the oven to 450°F.
- Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
- Saute the lardons for 2 to 3 minutes to brown lightly.
- Remove to a side dish with a slotted spoon.
- Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
- Once browned, remove to the side plate with the bacon.
- In the same oil/fat, saute the onion and the carrot until softened.
- Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
- Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
- Set the uncovered casserole in the oven for four minutes.
- Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
- Now, lower the heat to 325°F and remove the casserole from the oven.
- Add the wine and enough stock so that the meat is barely covered.
- Add the tomato paste, garlic and herbs and the bacon rind.
- Bring to a simmer on the top of the stove.
- Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
- The meat is done when a fork pierces it easily.
- While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
- For the onion, if using frozen, make sure they are defrosted and drained.
- Heat the butter and oil in a large skillet and add the onions to the skillet.
- Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
- Pour in the stock, season to taste, add the herbs, and cover.
- Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
- Remove the herbs and set the onions aside.
- For the mushrooms, heat the butter and oil over high heat in a large skillet.
- As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
- As soon as they have browned lightly, remove from heat.
- To Finish the Stew:.
- When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
- Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
- Distribute the mushrooms and onions over the meat.
- Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
- You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
- If the sauce is too thick, add a few tablespoons of stock.
- If the sauce is too thin, boil it down to reduce to the right consistency.
- Taste for seasoning.
- Pour the sauce over the meat and vegetables.
- If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
- Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
- If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
- 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.
Nutrition Facts : Calories 911, Fat 54.3, SaturatedFat 20.2, Cholesterol 202.9, Sodium 1168.6, Carbohydrate 27.1, Fiber 4.5, Sugar 11, Protein 56.6
BOEUF BOURGUIGNON
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
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.
BOEUF BOURGUIGNON
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
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
BEEF BOURGUIGNON
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
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
BOEUF BOURGUIGNON
Provided by Food Network
Categories main-dish
Time 3h9m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Combine the meat and the red wine. Cover and refrigerate overnight. The next morning, remove the meat from the red wine and pat dry. Reserve wine. Toss meat in the flour, shaking off any excess. In a large casserole over high heat, add the bacon and render. Add the butter to the bacon fat and melt. Add the beef and brown on all sides. Remove the meat as it browns to a plate. Add the carrots, onions, and garlic and cook until the onions are translucent, about 5 minutes. Add the beef back to the pot with the reserved wine, veal stock, bay leaves, thyme, and parsley. Cover and cook for 2 hours over a low heat, until the meat is very tender. Add the mushrooms and cook for another 15 minutes. Season, to taste, with salt and pepper. Serve with boiled potatoes.
BOEUF BOURGUIGNON
Boeuf Bourgignon comes from the Bourgignon region of France (in English, this region is known as Burgundy). Bourgignon is famous for its rich cuisine, developed during a time when it was one of the richest corners of Europe. It's cuisine features beef, creamy sauces and of course wine (it is one of the two premier wine regions of France). Perhaps it's most famous dish is Boeuf (which is French for beef) Bourgignon, which combines all three traditions. Wonderful served over noodles or home made spaetzle. Found this on-line at French Property site and posting for French region of ZWT.
Provided by diner524
Categories < 4 Hours
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns.
- Remove the meat from the marinade and dry with paper towel. In a container/plate/bowl/bag add 1/4 flour and season with salt and pepper. Add the beef cubes and coat them with flour.
- Preheat oven to 350 degrees fahrenheit.
- In a large frying pan fry bacon in olive oil until slightly browned. Place bacon in a large ovenproof casserole.
- Brown the pearl onions and cubed carrots in the same pan; add to casserole.
- Brown the meat in the same pan. Depending on the size of the pan, and if it is not possible to fit all the meat into the pan at one time, do the meat in batches. Store the meat already browned temporarily in a large dish.
- When all the meat has been browned, put it all into the pan with the bacon, onion and carrots.
- Sprinkle 1 tablespoon of remaining flour mixture into frying pan with oil and mix well while continuing to brown (approximately 5 minutes).
- Add, bit by bit, the red wine marinade including onions, garlic, bay leaves and fresh peppercorns.
- Let this cook down for about 8 to 10 minutes.
- Add beef broth and last but not least the tomato paste.
- Add to casserole and mix carefully with bacon, pearl onions and meat.
- Cook for 2 hours, or until tender, in oven at 350 degrees fahrenheit.
Nutrition Facts : Calories 2233.4, Fat 197.4, SaturatedFat 77, Cholesterol 263.3, Sodium 971.1, Carbohydrate 49.2, Fiber 7.8, Sugar 18.3, Protein 31.7
More about "boeuf bourguignon recipes"
MARY BERRY'S BEEF BOURGIGNON | MARY BERRY'S FAMILY …
From redonline.co.uk
BEEF BOURGUIGNON - WIKIPEDIA
From en.wikipedia.org
EASY CLASSIC FRENCH BOEUF BOURGUIGNON RECIPE - THE …
From thespruceeats.com
BOEUF BOURGUIGNON RECIPE - LOVEFOOD.COM
From lovefood.com
PERFECT BOEUF BOURGUIGNON RECIPE - BBC FOOD
From bbc.co.uk
FOOD SAFARI'S BEEF BOURGUIGNON | FRENCH RECIPES | SBS …
From sbs.com.au
BOEUF BOURGUIGNON RECIPE (BEEF BOURGUIGNON)
From gourmettraveller.com.au
BEEF BOURGUIGNON RECIPE | FOOD & WINE
From foodandwine.com
BEEF BOURGUIGNON RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST EVER BEEF BOURGUIGNON | THE RECIPE CRITIC
From therecipecritic.com
BEEF BOURGUIGNON RECIPE - EASY BOEUF BOURGUIGNON
From easy-french-food.com
WHAT TO SERVE WITH BEEF BOURGUIGNON (13 SAVORY SIDE …
From insanelygoodrecipes.com
NOT JULIA CHILD'S BEEF BOURGUIGNON - THE FOOD CHARLATAN
From thefoodcharlatan.com
BOEUF BOURGUIGNON RECIPE - CHANTAL LEROUX | FOOD & WINE
From foodandwine.com
5/5 Total Time 11 hrsServings 4
- In a large bowl, cover the beef with the wine. Add the onions, carrots, thyme, bay leaves and herbes de Provence, cover and refrigerate overnight.
- The next day, drain the meat, vegetables and herbs, reserving the marinade. Pat the meat dry with paper towels. In a medium enameled cast-iron casserole, heat the oil. Add the bacon and cook over low heat until the bacon is browned and has rendered some fat, about 5 minutes; transfer to a plate.
- Add the meat to the casserole in 3 batches and brown it well over moderate heat, about 5 minutes per batch. Transfer the meat to a platter.
- Add the onions and carrots to the casserole and cook, stirring occasionally, until browned, about 8 minutes. Stir in the flour, then gradually stir in the reserved marinade. Add the thyme sprigs and bay leaves and a pinch of salt and pepper. Return the bacon and meat to the casserole along with any accumulated juices and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the meat is very tender, about 2 1/2 hours.
BOEUF BOURGUIGNON (BEEF STEW WITH RED WINE, MUSHROOMS, AND …
From seriouseats.com
BEEF BOURGUIGNON RECIPES - BBC FOOD
From bbc.co.uk
BEEF BOURGUIGNON (BEEF BURGUNDY) | RECIPETIN EATS
From recipetineats.com
JULIA CHILD DEMONSTRATES HOW TO COOK BOEUF BOURGUIGNON
From foodchannel.com
WHAT MEAT TO CHOOSE FOR A BEEF BOURGUIGNON? - POMERANTZ COOKING
From terrypomerantzcooking.com
FRENCH BOEUF BOURGUIGNON: HISTORY AND ORIGINS - GAMBERO ROSSO …
From gamberorossointernational.com
BOEUF BOURGUIGNON – WOODEN SPOON FOOD COMPANY
From woodenspoonfood.ca
WHAT TO SERVE WITH BEEF BOURGUIGNON - COOKING CHEW
From cookingchew.com
BœUF BOURGUIGNON (1) - LOVE FRENCH FOOD
From lovefrenchfood.com
BEST BEEF BOURGUIGNON RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
WHAT TO SERVE WITH BEEF BOURGUIGNON? 10 DELICIOUS SIDES
From alices.kitchen
THE 3-DAY (BUT SO WORTH IT!) BEEF BOURGUIGNON RECIPE
From frenchtoday.com
CLASSIC FRENCH BEEF BOURGUIGNON - PARDON YOUR FRENCH
From pardonyourfrench.com
BOEUF BOURGUIGNON | CANADIAN LIVING
From canadianliving.com
BOEUF BOURGUIGNON (BEEF BURGUNDY) • CURIOUS CUISINIERE
From curiouscuisiniere.com
BEEF BOURGUIGNON RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BOEUF BOURGUIGNON - OLIVIA'S CUISINE
From oliviascuisine.com
BEEF BOURGUIGNON - DINNER, THEN DESSERT
From dinnerthendessert.com
NIGEL SLATER'S CLASSIC BOEUF BOURGUIGNON RECIPE | FOOD - THE GUARDIAN
From theguardian.com
TRADITIONAL FRENCH FOOD FROM BURGUNDY - LE BOEUF BOURGUIGNON
From parisbyemy.com
EASY BOEUF BOURGUIGNON: A CLASSIC FRENCH RECIPE - DEVOUR TOURS
From devourtours.com
CLASSIC BEEF BOURGUIGNON RECIPE - FOODIECRUSH .COM
From foodiecrush.com
BEST BEEF FOR BOEUF BOURGUIGNON - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
BEEF BOURGUIGNON - COOKING CIRCLE
From cookingcircle.com
CLASSIC DINNER BOEUF BOURGUIGNON RECIPE - CTV
From more.ctv.ca
COOKING CLASS: BOEUF BOURGUIGNON | CANADIAN LIVING
From canadianliving.com
BEEF BOURGUIGNON (JULIA CHILD RECIPE) - CAFE DELITES
From cafedelites.com
#time-to-make #preparation #4-hours-or-less
You'll also love