Boeuf En Daube Classic French Beef Burgundy Stew Bourguignon Recipes

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CLASSIC BEEF BURGUNDY STEW



Classic Beef Burgundy Stew image

A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.

Provided by cookiedog

Categories     Stew

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

4 tablespoons butter or 4 tablespoons margarine
5 -6 garlic cloves
pepper
3 lbs stew meat, fat trimmed and cut into bite-size pieces
3 cups red Burgundy wine
1 tablespoon beef base or 1 tablespoon bouillon
3 cups beef consomme or 3 cups beef broth
1/2 large onion, cubed
2 celery ribs, sliced
1 1/2 tablespoons dried parsley
2 tablespoons dried basil
2 bay leaves
garlic salt, to taste
3 -4 carrots, peeled and sliced diagonally
6 red potatoes, peeled and chopped into bite-size pieces
5 -6 mushrooms, sliced
2 tablespoons cornstarch

Steps:

  • Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
  • Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
  • Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
  • To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.

BOEUF EN DAUBE - FRENCH BEEF BURGUNDY IN THE CROCK POT



Boeuf En Daube - French Beef Burgundy in the Crock Pot image

A delicious & heady combination of good red wine, prime beef, smoked bacon, dried orange, shallots, garlic & cepes - dried forest mushrooms! A traditional French recipe with a twist - cook it in the crock pot for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads,crusty bread & baked potatoes during the summer - the addition of orange making it a lighter beef dish than the more usual Beef Daube or Beef Burgundy. An excellent choice for a family reunion or celebration, as it is VERY well behaved! It also freezes well and is a great pie filling idea.

Provided by French Tart

Categories     Stew

Time P1DT1h30m

Yield 8-12 serving(s)

Number Of Ingredients 17

5 lbs prime beef, cubed & trimmed of fat
1 lb shallot, peeled
4 -6 garlic cloves, peeled & chopped finely
1 bunch fresh thyme
2 -4 bay leaves
750 ml Burgundy wine
1 -2 tablespoon olive oil
1 lb lardons, Smoked Bacon pieces
1/2 ounce dried cepes, soaked for 1 hr
6 -8 pieces dried orange peel, see method
1 tablespoon soft brown sugar
sea salt
fresh ground black pepper
1 -2 tablespoon cornflour, for thickening
2 tablespoons cognac
2 -4 sun-dried tomatoes, drained & chopped finely (optional)
1 (8 ounce) can chopped tomatoes (optional)

Steps:

  • Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
  • Drain and put the wine to one side.
  • In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!
  • Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
  • Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
  • Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
  • Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
  • (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
  • Cook on automatic or High for 4 hours and Low for up to 6 hours.
  • (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).
  • Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
  • Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
  • THIS IS BETTER MADE 24 HOURS BEFORE EATING!
  • Freezes beautifully - I always make a large batch and then freeze some.
  • NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
  • If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)



Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon) image

Rich, savory stew of prime beef in red wine and cognac with traditional French herbs, pearl onions, garlic, mushrooms, bacon and dried orange: a French classic! A rustic country bread for mopping the juices, a tossed green salad, a platter of cheeses, and a nice bottle of red wine are all you need to round out this fabulous meal in true French style. Bon appetit! Adapted from Williams-Sonoma. Notes: Can be made in the crock-pot. I like to make this in advance, as it tastes better the second day. Occasionally I've reduced the marinade time to just an hour or two, and it still turns out fine. Freezes and reheats beautifully, and leftovers make a lovely shepherd's pie see my recipe #355446 #355446.

Provided by BecR2400

Categories     Stew

Time P1DT1h

Yield 6-8 serving(s)

Number Of Ingredients 23

3 1/2 lbs boneless prime lean stewing beef, trimmed and cubed in 2-inch pieces
4 tablespoons cognac
2 whole cloves
4 garlic cloves, peeled and chopped
12 ounces white pearl onions, peeled
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 large bay leaf
1/2 teaspoon crushed dried sage
1 teaspoon crushed dried thyme
3 tablespoons fresh parsley, chopped
1/4 teaspoon fresh coarse ground black pepper
1 teaspoon dried orange peel, finely chopped
1 (750 ml) bottle Burgundy wine
12 ounces fresh baby bella mushrooms, halved (can use button mushrooms or 2 oz. dried porcini cepes)
3 ounces cured unsmoked bacon such as pancetta, diced (regular bacon or lardons is fine)
kosher salt
fresh ground pepper
2 cups beef stock or 2 cups beef consomme
1 pinch sugar
2 tablespoons tomato paste
1 cup diced tomato (optional)
10 whole pimiento-stuffed green olives (optional)

Steps:

  • In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
  • Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
  • Blot the beef and veggies dry with paper towels.
  • Preheat oven to 325F/175°C.
  • In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
  • Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
  • Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
  • Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
  • Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
  • Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

CLASSIC FRENCH BEEF BOURGUIGNON



Classic French Beef Bourguignon image

Fork-tender beef in a rich red-wine gravy nestled with veggies makes the Beef Bourguignon one of the most acclaimed French recipes around the world. As its name suggests, this beef stew originates from Burgundy (Bourgogne), a French region prized for producing exceptional cattle meat as well as red wine, which are both the star ingredients of this local dish. Beef Bourguignon is rich, earthy and indulgent. It's simply everything you want in a bowl of Winter comfort food. French slow-cooking at its best Making a Classic French Beef Bourguignon at...

Provided by Audrey

Categories     Bourgogne-Franche-Comté

Time 3h

Yield 4

Number Of Ingredients 2

2.5 to 3 lbs (1.1-1.4 kg) stewing beef, cubed2 tsp salt2 tsp fresh ground black pepper 4 tbsp (57g) unsalted butter, divided8 ounces cured pork or 5-6 slices bacon, cut in fine strips4 sprigs thyme3 bay leaves3 garlic cloves, peeled and finely chopped10 pearl onions, peeled 4-5 medium carrots, peeled and roughly chopped2 cups (500ml) red wine2 tbsp (30ml) brandy2 cups (500ml) beef broth2 tbsp (50g) tomato paste¼ cup (32g) flourOptional: 6-7 sprigs parsley, for garnish
For the mushrooms: 2 tbsp (28.5g) unsalted butter 1lb (0.45kg) cremini mushrooms, quartered¼ tsp salt½ tsp freshly ground black pepper

Steps:

  • Step 1 - About 2 hours before cooking, pat the beef cubes dry with paper towels and season them well with salt and black pepper. Let rest to near room temperature.
  • Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven.
  • Pre-heat your oven to 325°F ( 163°C) with a rack in the middle.
  • Step 3 - Working in batches, add the beef cubes to the Dutch-oven and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won't brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef. Transfer the browned beef to a separate bowl or plate.
  • Step 4 - Melt 2 tablespoons of butter in the Dutch-oven and add the garlic, carrots, pearl onions, thyme and bay leaves. Cook for 6-7 minutes, until the onions are glistening.
  • Step 5 - Add the beef and bacon back in the Dutch-oven. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy and beef stock so the meat is barely covered. Bring to a simmer, cover with a lid and cook for 1 hour 30 minutes in the oven.
  • While the stew cooks in the oven - Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned.
  • Take the Beef Bourguignon out of the oven and stir in the mushrooms. Return the pot to the oven for 30 more minutes. Take the Beef Bourguignon out of the oven, adjust seasoning if needed (salt, pepper). Let the Beef Bourguignon sit for 15 minutes before serving.

Nutrition Facts : Calories 200, Fat 20 grams

BOEUF BOURGUIGNON (BEEF BURGUNDY)



Boeuf Bourguignon (Beef Burgundy) image

Boeuf Bourguignon is a great classic French dish known for its deep rich sauce. Beef is braised and stewed for 5 hours (or longer) in young, full-bodied, dry red wine and beef stock. It is generally flavoured with garlic, onions and herbs tied in a bouquet and seasoned well with salt and pepper. Carefully done and perfectly flavoured, for me, it is certainly one of the most delicious beef dishes created by man.

Provided by French Basket

Categories     Stew

Time 5h30m

Yield 4 serving(s)

Number Of Ingredients 14

250 g bacon, sliced
4 tablespoons olive oil
1 kg lean stewing beef, cut into 1 1/2 2 inch cubes
2 pieces carrots, cubed
1 medium onion, diced
salt and pepper, to taste
2 tablespoons flour
1 liter dry red wine, young and full bodied
4 cups beef stock
1 tablespoon tomato paste
10 -15 pieces shallots (20 pearl onions if available)
3 tablespoons butter, unsalted
bouquet garni (4 parsley sprigs, 1/2 bay leaf, 1/4 teaspoon thyme, 2 garlic cloves)
500 g fresh mushrooms, quartered

Steps:

  • Blanch bacon with 1 cup of water in a nonstick pan, to render and give off enough fat to fry with. Remove bacon into a bowl and set aside.
  • In the same pan, throw the beef cubes in, few pieces at a time. Sauté until nicely brown on all sides using rendered fat from bacon and 2 tablespoons of olive oil. Then remove browned beef from the pan into the bowl with bacon and set aside.
  • In the same fat and pan, brown cubed carrots and sliced onions. Poured out excess fat before the meat and bacon are put back into the pan. Then toss with salt, pepper and flour to coat lightly the meat. Cook till flour in meat turns brown with a light crust. Turn meat and vegetables once while cooking.
  • When done, remove the meat and vegetables into a large casserole. Deglaze the pan with red wine, pouring it into the casserole along with the beef stock, almost to cover the meat and vegetables. Stir in the tomatoes and added the herb bouquet. Bring to a simmer and covered. Regulate heat so that liquid simmer very slowly for 4 hours or until the meat is tender and sauce has reduced. It is worth checking the meat every hour and if the level of liquid drops, gradually add half a cup each of the beef stock and red wine.
  • When the stew is done, prepare the shallots and mushrooms. Heat 1 tablespoon of olive oil and stir in 2 tablespoons of butter in a skillet, add shallots and sauté over moderate heat, gently rolling them till brown evenly. Then add 1 cup of the stock left, salt and pepper and the same herb bouquet used in the stew. Cover and simmer slowly until the shallots are tender, and the liquid evaporates. Then remove the herb bouquet and set the shallots aside.
  • In the same skillet, heat remaining oil and butter over high heat and add the mushrooms, tossing them till brown slightly. Then remove from heat. Set the mushrooms aside until needed.
  • Pour the contents of the casserole into a sieve set over a saucepan. Simmer the sauce for 2 minutes in the saucepan, allowing the sauce to reduce gently, to give a rich finish to this dish. Season carefully with salt and pepper.
  • Wash out the casserole and put back to heat and return the meat and vegetables. Pour sauce over the meat and vegetables into the casserole. Add in the shallots and mushrooms. Cover and simmer for another 2 minutes, gently basting the meat and vegetables with the sauce several times.
  • Serve hot in a casserole or arrange on a stew platter over mashed potatoes or favorite cooked pasta and garnish with parsley.

Nutrition Facts : Calories 1238.1, Fat 80, SaturatedFat 28.4, Cholesterol 210.4, Sodium 1551.6, Carbohydrate 16.4, Fiber 1.6, Sugar 4.7, Protein 65.5

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