Quick Beef Bourguignonne Recipes

QUICK BEEF BOURGUIGNONNE

Steps:

• Sprinkle tenderloin with salt and pepper. In 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add beef; cook 5 minutes. Remove beef from skillet; cover to keep warm.
• In skillet, melt remaining 2 tablespoons butter. Add onions, mushrooms and carrots; cook 7 minutes, stirring occasionally, until mushrooms are browned. Add wine and thyme; heat to boiling. Reduce heat; simmer uncovered 7 minutes or until wine is reduced by half, stirring to loosen browned bits from bottom of skillet.
• In small bowl, stir together beef consommé and flour with whisk. Add flour mixture and beef to skillet. Cook 3 minutes or until sauce thickens. Garnish with rosemary. Serve immediately.

QUICK AND EASY BEEF BOURGUIGNON FOR TWO

Steps:

• Season beef cubes with salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef, and cook 2 to 3 minutes, turning frequently, until browned on outsides, but still rare in the middle. Remove from skillet; keep warm.
• Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add mushrooms; cook and stir 3 to 4 minutes or until tender and browned. Remove from skillet; keep warm.
• Reduce heat to medium; add bacon and onion. Cook and stir 3 to 4 minutes or until onions are softened and beginning to brown. Add tomato paste, garlic and thyme. Cook and stir 1 minute. Add flour; cook and stir 1 minute.
• Add cooked mushrooms, broth and wine; heat to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally, until sauce is slightly thickened. Return beef to skillet; cook 2 to 3 minutes, stirring occasionally, until beef is medium-rare to medium (145°F to 160°F). Garnish with parsley.

EASY BEEF BOURGUIGNON

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.

QUICK BEEF BOURGUIGNONNE

Steps:

• Combine flour, thyme and pepper in a resealable plastic food storage bag. Add steak; shake to coat evenly with flour mixture.
• In large skillet over medium-high heat, heat 1 tablespoon oil. Add steak; cook 3 minutes or until lightly browned on all sides. Remove from skillet; set aside.
• In same skillet over medium heat, heat remaining 1 tablespoon oil. Add mushrooms and shallots; cook 3 minutes, stirring occasionally.
• Add 1/4 cup water, broth and wine; bring to a boil. Add pasta, Special Seasonings, steak and carrots. Reduce heat to medium. Simmer 5 minutes or until pasta is tender. Let stand 5 minutes before serving.

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.