Beef Bourguignon Beef Burgundy Recipes

BEEF BOURGUIGNON

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.

BEEF BOURGUIGNON I

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.

BEEF BOURGUIGNON

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.

SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON

Steps:

• Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet. Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve. ;

BEEF BURGUNDY (BOEUF BOURGUIGNON) RECIPE - (4.5/5)

Steps:

• Slice the bacon into lardons (thin strips) and cook in a heavy bottomed skillet until crispy, on medium heat, to render the fat. Remove the bacon with a slotted spoon and set on a paper towel. There is no need to thaw the frozen onions; simply empty the bag into a mesh strainer and rinse with lukewarm water for a few minutes. Allow to drain and pat them dry. You can certainly buy fresh pearl onions, but to remove the skins you will need to blanch and shock them in ice water to slip them off. I find that frozen is just as good! On medium heat, add the onion and cook in the bacon fat (this is building flavor), shaking the pan until they are translucent and lightly golden brown (about five minutes). Add the minced garlic and stir until fragrant (about 30 seconds). Remove the onion/garlic mixture into a bowl and set aside. Be sure to wipe any remaining garlic residue from the skillet (garlic burns and becomes bitter) and add a little drizzle of olive oil. On medium heat, cook the chopped carrot for 2 to 3 minutes, just until softened. Remove and set aside. For the meat: Be sure that the meat is completely dry. Otherwise, you won't be able to get a crusty, brown sear, and this is essential to building flavor! I place the cut-up meat in a large bowl, and add about 2 to 3 teaspoons of coarse salt, 1 to 2 teaspoons of freshly ground pepper and about 1 tablespoon of flour. Toss the meat until it is evenly coated with flour and seasoning. Turn the heavy skillet to medium high and add enough olive oil to lightly coat the bottom. Add the meat, being careful not to crowd it, and allow it to sear until golden brown (3 to 4 minutes). Lift one piece of meat, and if it doesn't stick to the pan, it's ready for all the pieces to be turned over. Sear on both sides and set aside. You will, most likely, need to do this in 2 to 3 batches. Add a little more olive oil, as is necessary to coat the pan. Your skillet should be coated with a build-up for brown (maybe almost black) "crud". This is a good thing. Let's build the braising liquid! Leaving the skillet on medium-high heat, add the tomato paste and quickly stir it around to cook-- about 30 seconds. Add the red wine, whisk and stirring and loosening up the crust from the bottom. Add the carrots and the bacon to the skillet. Allow this mixture to reduce about to about 2/3, stirring it often-- about 5 minutes. Add the beef broth, and Worcestershire sauce. Your can now cook this French stew in a pressure cooker, in a Dutch oven or a slow cooker. The technique is all the same, but the cooking time is very different. For the pressure cooker: Add the meat, then pour the braising liquid on top. Tie the fresh herbs with kitchen string and settle into the liquid. Pressure cook on high for 40 minutes. For a Dutch oven, set in the oven at 275°F for 2 1/2 to 3 hours. For a slow cooker, cook on low for 6 to 8 hours. (see why pressure cooking is so easy?) Meanwhile prepare the mushrooms: Clean the same skillet, and on medium heat, melt the butter and oil until bubbling. Add the cleaned and dry mushrooms and saute the mushrooms for about 5 minutes-- shaking the skillet intermittently until the mushrooms are lightly golden (about 7 minutes total). Remove from the skillet and set aside. Once the stew has finished cooking, it's time to add the onion and mushrooms. Release the pressure (if using a pressure cooker, obviously). Remove the herb bundle and bay leaf, then add the onions and mushrooms. Pressure cook for 5 minutes. If using a Dutch oven, allow to cook for about 10 minutes more. For a slow cooker, allow 15 to 20 minutes, depending on how hot the stew is. NOTE: If the sauce seems to thin for your liking (I like mine a bit thick) make a cornstarch slurry. I use about 2 Tablespoons cornstarch and whisk about 1/2 cup water until it is lump-free. Add in small amounts and wait a minute or so, until the sauce has thickened. Don't add the slurry all at once, or you might end up with concrete! If you do, thin with beef broth. Add a generous handful of fresh parsley and serve immediately. Traditionally, this dish is served with steamed potatoes. You can serve it with mashed potatoes or buttered noodles. I chose to make homemade egg noodles. This dish tastes even better the following day.

BEEF BURGUNDY

Steps:

• In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.

BEEF BOURGUIGNON

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.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.
• Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.
• About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.