Martha Stewarts Beef Bourguignon Recipes

Steps:

• Cut two 12-by-22-inch pieces of cheese-cloth; lay them on a clean work surface, overlapping each other perpendicularly in the center to form a cross. Pile the chopped onion, carrots, garlic cloves, parsley sprigs, thyme, rosemary, bay leaves, and peppercorns in the center.
• Gather the ends together to enclose contents completely, and tie the top with kitchen twine. Place in an 8-quart Dutch oven, and set aside.
• Preheat oven to 300 degrees. Heat oil in a large skillet over medium heat. Add salt pork, and saute until brown and crisp, about 7 minutes. Using a slotted spoon, transfer pork to Dutch oven, leaving rendered fat in skillet.
• Season beef cubes with salt and pepper. Working in two batches, place beef in skillet in a single layer; cook until dark brown on all sides, about 6 minutes total.
• Using tongs, transfer beef to Dutch oven, reserving fat in skillet.
• Whisk the flour into fat in the skillet. Slowly whisk in beef stock, and bring to a simmer over medium heat, stirring frequently until thickened.
• Pour mixture into Dutch oven around cheesecloth bundle. Add wine and tomato paste, and season with salt and pepper; stir to combine. Bring to a boil over high heat. Cover; transfer to oven. Cook until beef is very tender, about 2 1/2 hours.
• Remove pot from oven, and transfer cheesecloth bundle to a large sieve set over a bowl. With a wooden spoon, press on bundle to release as much liquid as possible. Discard bundle, and pour accumulated juices into Dutch oven.
• Remove beef and pork from Dutch oven; reserve. Return liquid to a boil over high heat; reduce to 4 cups, about 10 minutes. Skim surface as needed with a large metal spoon. Reduce heat to low; return beef and pork to Dutch oven.
• While sauce is reducing further, set the skillet over high heat. Add the pearl onions, the water, butter, sugar, and a large pinch of salt. Bring to a boil, and reduce heat to medium; simmer until almost all the liquid evaporates, 5 to 8 minutes. Raise heat to medium-high, and add the mushrooms. Cook, stirring occasionally, until vegetables are browned and glazed, about 5 minutes. Remove from heat. Transfer contents to Dutch oven, and simmer over medium heat until heated through. Adjust seasoning with salt and pepper as desired, and serve at once. Garnish each serving with chopped parsley.

Steps:

• Place beef in a large bowl. In a small bowl, whisk together flour, 2 teaspoons salt, and 1 teaspoon pepper. Sprinkle flour mixture over beef; toss to coat beef evenly.
• Heat a 12-inch heavy-bottom skillet over medium heat. Add about 1 tablespoon canola oil; swirl to coat bottom of skillet. Heat oil to just below smoking point. Test by placing one piece of beef in pan; it should sizzle the moment it touches the pan. If beef spits, sputters, and smokes, pan is too hot; remove it from the heat to cool. If beef does not sizzle, pan is not hot enough; wait a minute or two more. Brown beef in about 8 manageable batches: Arrange 1/8 of the meat in skillet so cubes do not touch. Cook until dark crust has formed and beef easily releases from pan when lifted with tongs, about 3 minutes. Brown all sides of each piece in this manner. Transfer first batch of browned beef to large Dutch oven. Return skillet to heat. Deglaze skillet: Pour in 1/8 of the wine (about 3 ounces); use a wooden spoon to loosen bits that have cooked onto skillet. Pour wine and deglazed juices into Dutch oven. Return skillet to heat. Quickly wipe out with paper towel. Add another tablepoon canola oil; repeat process of browning beef cubes and deglazing skillet.
• When last batch of beef is browned and skillet is deglazed, return skillet to medium-low heat. Add pancetta; cook, stirring occasionally, until golden brown, about 10 minutes. With slotted spoon, transfer pancetta to Dutch oven. Pour half the oil from skillet into a small bowl; set aside. In oil that remains in skillet, cook half the sliced onions, carrots, and parsnips, stirring often, until onions are transparent, and carrots and parsnips have softened, about 10 minutes. With slotted spoon, transfer to Dutch oven. Cook remaining half of vegetables in reserved oil from skillet; transfer to Dutch oven.
• Prepare bouquet garnish: Place bay leaf, thyme, parsley, and peppercorns on square of cheesecloth; tie with kitchen twine; add to Dutch oven. Pour enough water into Dutch oven to barely cover meat, about 2 quarts. Bring to a boil; reduce heat, and gently simmer, partly covered, until beef is tender, about 2 1/2 hours.
• Meanwhile, place potatoes in a medium saucepan; cover with salted water, and bring to a boil over high heat. Reduce heat; simmer, uncovered, until tender. Warm cream in a small pan over medium heat. Drain potatoes; when cool enough to handle, press through ricer into medium bowl. Stir with a wooden spoon until smooth, 1 to 2 minutes. Cut 1 stick butter into chunks; add to potatoes, and whisk to incorporate. Drizzle in hot cream, whisking constantly. Whisk in 2 teaspoons salt, 1/2 teaspoon pepper, and the nutmeg. Set aside.
• In a large skillet over medium-high heat, melt 2 tablespoons butter; add pearl onions, and saute until golden, about 10 minutes. Remove from heat; add to Dutch oven. Return skillet to heat; add remaining 2 tablespoons butter, and melt. Add mushrooms; cook just until mushrooms release liquid, 3 to 4 minutes. Transfer to Dutch oven. Continue to simmer stew until beef is very tender and pearl onions are very soft, about 30 minutes more. Remove bouquet garni; discard.
• Heat oven to 475 degrees. Spoon stew into individual ovenproof ramekins about 5 inches wide and 3 inches tall. Top each with large spoonful (about 1 cup) reserved mashed potatoes. Garnish each with oregano sprig. Place ramekins on baking sheet; bake until crust is golden, about 15 minutes. Serve hot.

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.

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:

• Season ribs with 1/2 teaspoon salt andsome pepper. Coat with cornstarch. Heat oilin a large heavy pot (preferably enameledcast iron) over medium-high heat. Lightlybrown ribs on all sides, about 6 minutes.Transfer to a plate.
• Add mushrooms to pot. Cook untilbrowned, about 4 minutes. Transfer to a bowl;add cubed carrot.
• Add shallots, celery, bacon, and choppedcarrots to pot. Cook until caramelized, about6 minutes. Stir in tomato paste.
• Return ribs with plate juices to pot. Addthyme and bay leaf. Raise heat to high.Add wine. Cook, scraping up brown bits witha wooden spoon, until slightly reduced,about 1 minute. Add stock and water. Bring toa boil. Reduce heat, and simmer, partiallycovered, until beef is tender, 2 to 2 1/2 hours.
• Remove ribs. Separate meat from bones;discard. Cut meat into bite-size pieces; returnto pot. Add reserved mushroom-carrotmixture. Bring to a simmer; cook untilcubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.

Steps:

• Cut 2 pieces of cheesecloth into 12-by-22-inch rectangles; lay them on a clean work surface, overlapping each other perpendicularly in the center to form a cross. Pile onion, carrots, garlic, parsley, thyme, rosemary, bay leaves, and peppercorns in center. Gather ends together to enclose contents completely, and tie the top with kitchen twine. Set aside.
• Preheat oven 300 degrees. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add salt pork, and saute until brown and crisp, about 7 minutes. Using a slotted spoon, transfer pork to baking sheet, leaving rendered fat in Dutch oven.
• Season beef cubes with salt and pepper. Working in 2 batches, place beef in Dutch oven in a single layer; cook until dark brown on all sides, about 8 minutes total. Transfer to baking sheet with salt pork before adding next batch.
• Using tongs, transfer beef and pork to Dutch oven. Sprinkle flour over and toss to coat. Slowly whisk in beef stock and bring to a simmer over medium heat, stirring frequently until thickened, about 8 minutes.
• Add wine and tomato paste and season with salt and pepper; stir to combine. Add cheesecloth bundle and bring to a boil over high heat. Cover; transfer to oven. Cook until beef is very tender, about 2 1/2 hours.
• Remove pot from oven and transfer cheesecloth bundle to a large sieve set over a bowl. With wooden spoon, press on bundle to release as much liquid as possible. Discard bundle and pour accumulated juices into Dutch oven.
• Remove beef and pork from Dutch oven. Boil over high heat until it is reduced to about 4 cups. Skim surface as needed with large metal spoon. Reduce heat to low; return beef and pork to Dutch oven.
• While sauce is reducing further, set a large skillet over high heat; add butter and remaining tablespoon oil. Add pearl onions, water, sugar, and a large pinch of salt. Bring to a boil and reduce heat to medium; simmer until almost all the liquid evaporates, 6 minutes. Raise heat to medium-high and add mushrooms. Cook, stirring occasionally, until vegetables are browned and glazed, 4 to 5 minutes. Remove from heat. Transfer mushrooms and pearl onions to Dutch oven and simmer over medium heat until heated through. Adjust seasoning with salt and pepper as desired, and serve at once. Garnish each serving with chopped parsley.

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:

• In a small bowl, combine the flour, salt and ground black pepper.
• Coat the beef cubes with this mixture.
• Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
• Add the meat and brown well on all sides.
• Add the onion, carrots, mushrooms, red pepper, and garlic to it.
• Saute for 5 to 10 minutes, or until onion is tender.
• Add the wine, bay leaf, parsley, and thyme.
• Bake, covered, at 350 degrees for 2 1/2 hours.
• Remove cover and bake for 30 more minutes.
• If needed add more wine, chicken broth, or water.
• Garnish with parsley and crumbled bacon.

Steps:

• cook bacon in fry-pan, remove and drain most of the grease out of the pan. While bacon is cooking, prep your onion and carrots and set aside.
• 2. add beef cubes to same pan used for bacon and brown well. Placed browned beef cubes in crock-pot that has been coated with cooking spray.
• 3. add chopped cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions to crock-pot on top of beef (no need to stir). Brown carrot, and cubed onion in same pan as meat and season with 1 teaspoons salt and pepper and add to crock-pot.
• 4. cook mushrooms and 1 tsp salt in same pan (use cooking spray if needed). Stir in flour (or corn starch). Add broth, mix well until you get a thick mushroom gravy and add as top layer in crock-pot. Cover and cook on low 7 hours.
• 5. add wine about an hour before serving (at 6 hours of cooking in crock-pot) and stir. Continue cooking. Serve alone with crusty bread or with noodles.
• tip for thicker gravy: in a small pot, mix 1 tbsp corn starch with 2 tbsp water (1 tbsp butter optional) add to crock pot, stir well and cover on high for 10 minutes.

Steps:

• 1. Season ribs with 1/2 teaspoon salt and some pepper. Coat with cornstarch. Heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. Lightly brown ribs on all sides, about 6 minutes. Transfer to a plate.
• 2. Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot.
• 3. Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.
• 4. Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
• 5. Remove ribs. Separate meat from bones; discard. Cut meat into bite-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.

Steps:

• Preheat oven to 450 degrees, with oven racks set in the middle and lower-third. In a small saucepan, bring 1 1/2 quarts water to a simmer; add bacon and rind, simmering for 10 minutes. Drain; dry bacon and pot. Reserve rind.
• Heat olive oil in a Dutch-oven over medium heat. Add bacon; cook until lightly browned, 2 to 3 minutes. Using a slotted spoon, remove bacon; set aside.
• Increase heat to medium-high; oil should be just below smoking point. Test by placing one piece of beef in pan; it should sizzle immediately. Add beef in small batches and cook until well-browned on all sides. Remove meat, and set aside with bacon.
• Add carrots and sliced onions; cook until browned. Drain excess; discard.
• Return beef and bacon to pot; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sprinkle in flour, tossing to coat. Transfer pot, uncovered, to middle of oven; bake for 4 minutes. Toss meat and vegetables; bake for 4 minutes more. Transfer pot to stove. Reduce heat to 325 degrees.
• Over medium-low heat, stir in wine and enough stock to barely cover meat. Add tomato paste, garlic, 1/2 teaspoon thyme, 1 crumbled bay leaf, and bacon rind; bring to a simmer. Cover pot, and transfer to lower-third of oven. Bake, regulating heat so stew simmers, until meat is fork tender, 2 1/2 to 3 hours.
• Meanwhile, make an herb sachet. In an 8-by-8-inch piece of cheesecloth, combine 4 sprigs parsley, 1/2 bay leaf, 1/4 teaspoon thyme, and tie using kitchen twine. Set aside.
• In a medium skillet, combine 1 1/2 tablespoons butter and 1 1/2 tablespoons oil over medium-high heat. When butter is bubbling, add whole onions; saute until browned, about 10 minutes.
• Add 1/2 cup stock to pan; season with salt and pepper, and add herb sachet. Simmer, covered, until onions are tender and liquid has evaporated, 40 to 50 minutes. Remove herb sachet, and discard. Set aside.
• Wipe out skillet; place over high heat. Add 2 tablespoons butter and 1 tablespoon oil; butter will begin to foam. As foaming subsides, add mushrooms; saute, stirring often, until lightly browned. Remove from heat; set aside.
• Pour stew into a sieve set over a large saucepan. Rinse out Dutch-oven. Return beef and bacon to pot; add cooked mushrooms and onions.
• Skim fat from sauce. Over medium-low heat, bring sauce to a simmer, skimming off additional fat, 1 to 2 minutes. Sauce should be thick enough to lightly coat the back of a spoon. If too thin, bring to a boil and reduce to correct consistency. If too thick, add a few tablespoons of stock. Season with salt and pepper. Pour sauce over meat and vegetables.
• Bring pot to a simmer, covered, over medium heat, basting meat and vegetables with sauce, 2 to 3 minutes. Garnish with parsley; serve immediately.

Steps:

• In a 6-8 quart saucepan with tightly fitted lid, cook bacon uncovered over medium-low heat, until browned, 10-15 minutes. With slotted spoon transfer bacon to paper towel to drain. Set aside. Reserve bacon fat.
• Season beef generously with salt and pepper. In large bowl, dredge beef in flour, shaking off the excess. Raise heat to medium. Working in 2 batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
• Pour water into pan and bring to boil. Cook, stirring to loosen browned bits, until liquid has reduced to a few tablespons, about 2-3 minutes.
• Add onions and garlic; cook, stirring, until sightly softened, 3 minutes. Add tomato paste and cook one minute.
• Add carrots, meat with juices, wine, thyme and reserved bacon. Bring to a boil. Reduce heat, cover and simmer over low heat, stirring occasionally, until meat is tender but not falling apart, about 3 to 3 1/2 hours.
• Skim fat off surface of stew and discard. Serve or refrigerate covered, overnight.

Steps:

• Toss beef with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with half the salt and pepper; transfer to skillet (don't crowd the pan). Sear beef, without turning, 2 minutes. Flip and cook until medium-rare, about 2 minutes more. Transfer to a bowl. Repeat with remaining beef, salt, and pepper. Serve with roasted vegetables and sauces.