BEEF BOURGUIGNON FOR TWO
Beef Bourguignon for Two. A French stew made with red wine, beef, and seared onions and mushrooms.
Provided by Christina Lane
Categories Dinner Recipes for two
Time 3h
Number Of Ingredients 28
Steps:
- Preheat the oven to 325 degrees.
- In a 2-quart cast iron braising pot, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it's no longer pink and is starting to crisp up. Remove it form the pan with a slotted spoon, leaving the bacon grease in the pan. Set it aside.
- Generously sprinkle salt and pepper over the beef chunks, and then add them to the pan you just removed the bacon from. Sear the beef on all sided until golden brown (but don't worry about cooking it through).
- Add the sliced carrot and red onion to the pan. Cook for 3-5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and meat, cook for 1 minute while stirring.
- Add the wine, beef broth, thyme sprigs, bay leaf, tomato paste, and garlic clove to the pan. Add back the bacon pieces and a final big pinch of salt and pepper.
- Place the lid on the pot, and move it to the oven. Cook for 2 hours, stirring after one hour.
- About an hour before the time goes off, peel the onions and slice off the root ends.
- Place the whole onions in a skillet with the butter and olive oil. Turn the heat to medium-high, and sear the onions until they start to caramelize in a few places, about 5-6 minutes.
- Add the beef broth, bay leaf, thyme sprig, and a big pinch of salt and pepper to the skillet. Lower the heat to medium-low, and cook until the beef broth reduces to a syrupy liquid, and the onions are meltingly soft.
- Pour the onion mixture into a bowl.
- Without wiping out the pan, add the mushrooms, olive oil and butter. Turn the heat to medium, and cook until the mushrooms are starting to caramelize around the edges, about 7-8 minutes. Remove the mushrooms from the pan, and add them to the onions.
- When the beef is done cooking in the oven, remove the lid to stir in the onions and mushrooms.
- Meanwhile, make the mashed potatoes: peel and chop the potatoes. Place them in a saucepan, cover with cold water, and bring to a gentle boil. Cook until tender, about 10-15 minutes. The potatoes are done when they slide off of a knife when poked.
- Drain the potatoes, and place them back in the saucepan. Add the buttermilk and butter. Place the lid on the pan and let it rest for 5 minutes. Remove the lid, and then mash the potatoes with a potato masher. Add salt and pepper to taste.
- Divide the mashed potatoes between two bowls. Top with a generous serving of the stew. Sprinkle with parley before serving.
Nutrition Facts : Calories 1327 calories, Carbohydrate 89 grams carbohydrates, Cholesterol 251 milligrams cholesterol, Fat 70 grams fat, Fiber 11 grams fiber, Protein 68 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 2123 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 34 grams unsaturated fat
EASY BEEF BOURGUIGNON
This is the speedy, easy version of boeuf Bourguignon, the classic French slow-cooked beef dish. Delicious over cooked egg noodles or mashed potatoes. Leftovers taste great as well - just reheat on the stove.
Provided by Pam Lolley
Categories French Main Dishes
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
- Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
- Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 581.8 calories, Carbohydrate 16.2 g, Cholesterol 121.6 mg, Fat 39.7 g, Fiber 3.6 g, Protein 32.2 g, SaturatedFat 15.3 g, Sodium 1023.9 mg
BOEUF BOURGUIGNON 2, MOM
As you can see, Mom altered her original recipe...this was one of her easy yet incredible party main dish standards. Since you can make it ahead and freeze it, make this full recipe and break it up into multiple meals for your smaller family!
Provided by Megan Stewart @GSMegan
Categories Beef
Number Of Ingredients 12
Steps:
- Brown onions and carrots in 1/2 c butter then remove from pan. Dredge meat in mixture of flour, salt, pepper and thyme. Brown in remaining butter on all sides, don't crowd in skillet. Add butter if necessary. Turn into large roasting pan. Pour beef broth into skillet to loosen brown bits. Add vegetables, wine and tomato paste then pour over meat. Cover tightly and bake at 325 degrees 3 hours. Remove meat from sauce. Put sauce and vegetables in blender. Return meat and sauce to casserole, add tomatoes and mushrooms. Bake another 10 min. Serve over hot buttered noodles.
- Meat and sauce can be prepared ahead of time and refrigerated or frozen. Reheat at 325 degrees 45-60 min adding mushroom and tomatoes in last 10-15 min.
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
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