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.
POTATO AND GROUND BEEF GRATIN
Comfort food at its finest! Don't pass on this casserole of beef and potatoes in a creamy Cheddar sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme.
- Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted.
- Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
- Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.
Nutrition Facts : Calories 640, Carbohydrate 45 g, Cholesterol 130 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 1 1/2 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
BEEF STEW GRATIN RECIPE BY TASTY
Here's what you need: diced beef, plain flour, olive oil, onion, carrots, celery, tomato puree, garlic, fresh rosemary, chopped tomato, red wine, beef stock, large potatoes, butter, salt, pepper, fresh thyme, gruyère cheese
Provided by Matthew Cullum
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 180°C (350˚F).
- Add salt and pepper to the flour and use it to coat the diced beef. Brown off beef in a deep ovenproof pan with olive oil. Remove from pan.
- Add more oil and fry the onions until translucent. Add the carrots and celery and fry for another 3-5 minutes. Add the garlic and fry for 2 minutes together with the beef.
- Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
- Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
- Cover the pot with a lid and cook for 2 hours.
- Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
- Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
- Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 2 grams, Protein 30 grams, Sugar 6 grams
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- Cut the meat into 4cm (1.5 inches) cubes. Take off any excess fat. In a bowl, add the meat, red wine, garlic and the bouquet garni. In this recipe, I used parsley, thyme and French tarragon.
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- Combine the flour, 1 tsp salt and pepper in a large Ziploc bag and then add the beef and shake well so all the beef has been covered by the flour.
- Heat 1 tbsp oil and butter in a large cast iron (or heavy bottomed) pan over medium high heat. Once the butter has melted and is sizzling, add the beef and cook for about 4 minutes per side, until just browned.
- In a large pot, heat the other tablespoon of oil over medium heat. Once hot, add the onions, carrots and celery. Sprinkle vegetables with a pinch of salt and sauté for ten minutes (adding the minced garlic after five minutes) until onion is translucent and carrots have started to become tender.
- Then, add the beef to the vegetables along with the wine and bay leaf. Bring to a boil, then reduce to a slow simmer (put heat setting on low) and partially cover pot, leaving about a half inch open.
- Slowly simmer beef for three hours. After three hours, the wine should have reduced to a thick, velvety sauce and the beef should be very, very tender.
- Near the end of the simmering process, heat the remaining tablespoon of oil in a sauté pan. Add the mushrooms and a pinch of salt, and sauté for ten minutes until tender.
- To make the roasted potatoes, preheat oven to 375 degrees. Wash potatoes and chop into fourths. Lay potatoes on a foil lined sheet tray and drizzle with olive oil, then sprinkle with sea salt and pepper.
- To serve, remove bay leaf from beef and serve beef alongside roasted potatoes with an additional sprig of thyme and a hefty glass of red wine.
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