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.
FILET OF BEEF BOURGUIGNON
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
- In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
- Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
- With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
- Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
- Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately.
SHORTCUT BOEUF (BEEF) BOURGUIGNON
This is a quick version of a classic French dish. It's no Julia Child recipe, but it will do in a pinch! Serve this dish with a nice red wine. Enjoy!
Provided by Nif_H
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F Either use a large stockpot that can go in the oven or transfer the food from the pot to a casserole dish for step 4.
- Pan-fry bacon in heavy stockpot over medium heat until lightly browned. Remove bacon; set aside. Saute onion and mushrooms in bacon fat until just browned. Remove vegetables and set aside with bacon.
- In same pot, brown beef in two batches, adding some oil if necessary. Sprinkle flour over browned meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.
- Cook, covered, in oven for 2 hours. Add reserved bacon, onion and mushrooms; cook 30 minutes longer.
BOEUF BOURGUIGNON
Boeuf Bourgignon comes from the Bourgignon region of France (in English, this region is known as Burgundy). Bourgignon is famous for its rich cuisine, developed during a time when it was one of the richest corners of Europe. It's cuisine features beef, creamy sauces and of course wine (it is one of the two premier wine regions of France). Perhaps it's most famous dish is Boeuf (which is French for beef) Bourgignon, which combines all three traditions. Wonderful served over noodles or home made spaetzle. Found this on-line at French Property site and posting for French region of ZWT.
Provided by diner524
Categories < 4 Hours
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns.
- Remove the meat from the marinade and dry with paper towel. In a container/plate/bowl/bag add 1/4 flour and season with salt and pepper. Add the beef cubes and coat them with flour.
- Preheat oven to 350 degrees fahrenheit.
- In a large frying pan fry bacon in olive oil until slightly browned. Place bacon in a large ovenproof casserole.
- Brown the pearl onions and cubed carrots in the same pan; add to casserole.
- Brown the meat in the same pan. Depending on the size of the pan, and if it is not possible to fit all the meat into the pan at one time, do the meat in batches. Store the meat already browned temporarily in a large dish.
- When all the meat has been browned, put it all into the pan with the bacon, onion and carrots.
- Sprinkle 1 tablespoon of remaining flour mixture into frying pan with oil and mix well while continuing to brown (approximately 5 minutes).
- Add, bit by bit, the red wine marinade including onions, garlic, bay leaves and fresh peppercorns.
- Let this cook down for about 8 to 10 minutes.
- Add beef broth and last but not least the tomato paste.
- Add to casserole and mix carefully with bacon, pearl onions and meat.
- Cook for 2 hours, or until tender, in oven at 350 degrees fahrenheit.
Nutrition Facts : Calories 2233.4, Fat 197.4, SaturatedFat 77, Cholesterol 263.3, Sodium 971.1, Carbohydrate 49.2, Fiber 7.8, Sugar 18.3, Protein 31.7
BOEUF BOURGUIGNON
If you're looking for a quicker, more economical version of boeuf bourguignon, this is it! This recipe is by Ina Garten. She uses beef chuck which makes this a more affordable meal; and it cooks in only an hour and a half. This tastes even better the next day, so you can make ahead if you prefer. Enjoy!
Provided by LifeIsGood
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a 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, onions, 1 T of the salt and 2 t of the pepper into the fat in the pot and cook over medium heat for 10 to 12 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 the bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid and put it in the oven for about 1 1/4 hours, or until the meat and veggies are very tender when pierced with a fork. Remove from the oven and put on top of the stove.
- Combine 2 T of the butter and all of the flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, saute the mushrooms in the remaining 2 T of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 mintues. Season to taste.
- Rub each slice of bread on one side with the garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
- Note: if the sauce is too thin, you can add more of the butter and flour mixture.
Nutrition Facts : Calories 909.9, Fat 60, SaturatedFat 23.9, Cholesterol 176.5, Sodium 812.8, Carbohydrate 26.9, Fiber 5, Sugar 10.7, Protein 43
BOEUF BOURGUIGNON
Make and share this Boeuf Bourguignon recipe from Food.com.
Provided by Yorky1000
Categories Meat
Time 3h40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Cut the beef into 30 mm cubes.
- Heat a little of the olive oil in a wok. Brown the beef (in batches if necessary) and keep aside.
- Brown the chopped onion in the same oil adding a little more if necessary.
- Return the meat to the wok and add the flour stirring well to mix.
- Transfer the beef, onions and accumulated liquid to a slow cooker.
- Add the cider slowly whilst stirring continuously. Then add the garlic, tomato puree, oregano, bay leaf and seasoning, stir and set the slow cooker for 2 hours.
- In a separate wok, stir fry the shallots, sliced carrot and the chopped bacon in a little oil until the shallots are brown then add these with the mushrooms to the slow cooker. Set the cooker for a further hour.
Nutrition Facts : Calories 896.3, Fat 80, SaturatedFat 27.2, Cholesterol 95.4, Sodium 1133.2, Carbohydrate 30.1, Fiber 2.2, Sugar 3.5, Protein 16.3
BOEUF A LA BOURGUIGNON
Recipe courtesy Georgia Downard as featured on Sara's Secrets, Episode: One Pot Wonders Classic taste and freezes well. Serve with Parsley Rimmed croutons.
Provided by AbsurdBookNerd
Categories Stew
Time 4h
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley sprigs, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf and stir well. Add the beef and stir. Refrigerate, covered, overnight.
- Drain the beef and reserve the marinade and vegetables separately. Pat the beef dry with paper towels. Set the beef and vegetables aside.
- Preheat the oven to 275 degrees F.
- Remove the outer rind of the slab bacon. Cut the bacon into lardons: 1 inch long strips about 1/4- inch thick. In a small saucepan, cover the lardons and the rind with cold water and bring to a boil. Lower the heat, and simmer for 3 minutes. Drain the lardons and rind, pat them dry, and reserve both.
- Heat 2 tablespoons of butter and olive oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring, until crisp and their fat has rendered. Using a slotted spoon, transfer the lardons to paper towels to drain.
- Season the beef with salt and pepper, dredge in the flour, and shake off any excess.
- Raise the heat to high and, working in batches, brown the beef. Using a slotted spoon, transfer the beef to a plate. Pour off all but 1 tablespoon of fat and return to high heat. Add the reserved vegetable mixture and tomato paste and cook, stirring occasionally, until well browned, about 5 minutes.
- Return all of the browned beef to the pot. Add the reserved marinade liquid, and reserved bacon rind. Bring to a boil and season with salt and pepper. Transfer the stew to the oven and cook, covered, until the beef is very tender, about 3 hours.
- Remove the stew from the oven. Using a slotted spoon, transfer the beef to a plate. Strain the liquid and discard the solids. Return the beef and strained broth to the Dutch oven with the lardons.
- Put the pearl onions in a skillet with 1 tablespoon of butter and the sugar. Cover the onions with water and season with salt and pepper. Simmer the onions over medium-high heat until almost tender. Raise heat to high, and reduce the cooking liquid to about 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed. Transfer the onions to the stew.
- Heat 3 tablespoons of butter in another skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms, tossing often, until golden brown, about 7 minutes. Transfer the mushrooms to the stew.
- In a small bowl, cream together the tablespoon of softened butter with the tablespoon of flour. Roll the mixture into pea-sized pieces.
- Bring the stew to a simmer and, while stirring gently, add enough beurre manie, bit by bit, to lightly thicken the sauce.
- Divide the stew among 6 shallow soup plates and garnish each with a crouton. Serve immediately with pasta or boiled potatoes.
Nutrition Facts : Calories 1108.2, Fat 77.7, SaturatedFat 32.7, Cholesterol 218, Sodium 763.1, Carbohydrate 22.1, Fiber 2.9, Sugar 7.7, Protein 50.9
More about "shortcut boeuf beef bourguignon recipes"
SATURDAY COOKING: SHORTCUT BOEUF BOURGUIGNON – REAL …
From mrfornalesblog.com
BEEF BOURGUIGNON-STYLE SHORT RIBS RECIPE | FOOD NETWORK …
From foodnetwork.com
Author Ginevra Iverson for Food Network KitchenSteps 10Difficulty Easy
BOEUF BOURGUIGNON INSTANT POT: WITH AND WITHOUT WINE (FRENCH …
From snippetsofparis.com
BOEUF BOURGUIGNON — CLODAGH MCKENNA
From clodaghmckenna.com
SHORTCUT BOEUF BEEF BOURGUIGNON RECIPES
From tfrecipes.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
MY SUMPTIOUS BEEF BOURGUIGNON | JAMIE OLIVER RECIPES
From jamieoliver.com
BAREFOOT CONTESSA | BEEF BOURGUIGNON | RECIPES
From barefootcontessa.com
SHORTCUT BEEF BOURGUIGNON | RECIPE | KITCHEN STORIES
From kitchenstories.com
BOEUF BOURGUIGNON (JUILA CHILD) – EATFOODLICIOUS
From eatfoodlicious.com
CLODAGH’S SLOW COOKED CLASSIC BEEF BOURGUIGNON | THIS MORNING
From itv.com
BOEUF BOURGUIGNON | CANADIAN LIVING
From canadianliving.com
BEEF STROGANOFF VS BEEF BOURGUIGNON: WHAT’S THE DIFFERENCE?
From eurofoodseattle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love