BEEF BURGUNDY
When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. -Edna Lanam, Stockton, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.
Nutrition Facts :
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.
BEEF BURGUNDY CASSEROLE
I got this recipe off one of the TV news, Mr. Food or something like that a few years ago. I have another beef burgundy recipe that takes 4-5 hours and is wonderful, but sometimes too time consuming (Recipe #126084). This is a good recipe and 1/2 the time.
Provided by kzbhansen
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°.
- In a 5 quart casserole dish, combine the water, wine, soup, steak, mushrooms and the seasoning packet from the rice. Mix well.
- Cover and bake for 30 minutes.
- Remove from oven and stir in the rice. Cover and bake for 60-70 minutes or until the rice is tender.
Nutrition Facts : Calories 654.1, Fat 39.5, SaturatedFat 15.7, Cholesterol 156.9, Sodium 760.6, Carbohydrate 10.3, Fiber 0.4, Sugar 2.4, Protein 46.1
STONEWARE BEEF BURGUNDY
Have you used a stoneware casserole or clay pot? It's much like a casserole dish and very durable. The pot retains heat so the food tends to cook a bit more after removal from the oven. This recipe came on a recipe card I received with my new stoneware. My clay pot does not need soaking in cold water but many do for approx. 15-20 min. Check and see for yours.
Provided by TishT
Categories Stew
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Using a heavy skillet, brown crushed garlic in oil.
- Add beef and brown and salt to taste.
- Add onions and fry, stirring frequently until the onions are clear.
- Place this mixture in the Clay Pot along with the carrots, potatoes, and mushrooms.
- Make a bouquet garni with parsley, bay leaves, thyme, and peppercorns. (I actually like to use a teaball, but cheesecloth is more traditional). Place among the meat & veggies.
- Pour the water and wine over all of this, cover and bake at 350˚F for 2 hours.
- *Note: If you like a thicker sauce, add corn starch into a little cold water and add during the last 1/2 hour of cooking.
Nutrition Facts : Calories 805.8, Fat 36.5, SaturatedFat 12.6, Cholesterol 117.4, Sodium 175.7, Carbohydrate 66.6, Fiber 9.9, Sugar 10, Protein 38.4
BEEF BURGUNDY I
Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.
Provided by Faith
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 7
Number Of Ingredients 11
Steps:
- In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
- Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
- Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
- Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 10.4 g, Cholesterol 44.7 mg, Fat 11.6 g, Fiber 1.5 g, Protein 18.1 g, SaturatedFat 3.4 g, Sodium 669.8 mg, Sugar 3.2 g
OVEN BEEF BURGUNDY
Makes a fabulous gravy; meat and veggies all-in-one. Serve with noodles or mashed potatoes. A meal that prepares itself. Also good made the day before; tastes better the next day!!!
Provided by Hugce
Categories Meat
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place cut up beef in a 13 x 9 inch pan; add kitchen bouquet and coat meat on all sides; add cream of rice cereal and coat meat.
- Add all other ingredients and gently mix.
- Cover pan and bake at 325 degrees for 2 1/2 hours.
- Stir once in a while.
Nutrition Facts : Calories 1103.2, Fat 107.6, SaturatedFat 44.6, Cholesterol 149.8, Sodium 860.1, Carbohydrate 12.2, Fiber 2.7, Sugar 5.2, Protein 14.7
BEEF BURGUNDY
The bacon - a classic ingredient in a French-style beef stew - has been dropped from this recipe. But it doesn't trade a juicy beef chuck for tougher rounds, even though chuck is a bit fattier. Instead, a lot more vegetables, like fresh mushrooms, carrots and frozen peas stretch the meat. Recipe is from Good Housekeeping.
Provided by CookingONTheSide
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In 5- to 6-quart Dutch oven, heat oil on medium-high heat until hot.
- Pat beef dry with paper towels.
- Add beef, in 2 batches, and cook 5-6 minutes per batch or until well browned on all sides.
- With slotted spoon, transfer beef to medium bowl.
- Preheat oven to 325 degrees F.
- To drippings in Dutch oven, add carrots, garlic, and onion and cook 10 minutes or until vegetables are browned and tender, stirring occasionally.
- Stir in flour, tomato paste, 3/4 t salt and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring.
- Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
- Return meat and any meat juices in bowl to Dutch oven.
- Add thyme and mushrooms, heat to boiling.
- Cover and bake 1 1/2 hours or until meat is fork tender, stirring once.
- Discard thyme sprigs.
- Just before stew is done, cook peas as label directs.
- Stir in peas.
CROCK POT BEEF BURGUNDY
I cut up my veggies the night before and put them in a ziploc bag. Then in the morning, I dump everything in the crock pot and have a wonderful dinner waiting for me when I get home.
Provided by bmcnichol
Categories Meat
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In crock pot, combine the first 10 ingredients.
- Cover and cook on low for 5-1/2 to 6-1/2 hours or until meat is tender.
- Serve over noodles.
QUICK BEEF BURGUNDY
This is a quick recipe I make anytime I can't decide what I want for dinner. Sometimes I vary it with more veggies or sour cream depending on my taste that day. I also adjust the liquids to make the amount of gravy/sauce I want - which is a lot so I tend to be more heavy handed than I wrote this for. Adjust to your personal taste. ;) I usually serve it over pasta, but it goes great with mashed potatoes as well! My kids love it and so do my friends and family. **Last time I made this I omitted the broth and increased the red wine - turned out great - just seasoned to taste. I added a tbsp of Tony Cachere's Cajun Brown Gravy mix to the sauce in place of the corn starch and salt. See pics! Yummy!! Great one to experiment with to your tastes!!
Provided by Mommy Diva
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In deep, large skillet brown beef with olive oil, garlic, black and white pepper.
- Add onions and cook for another 2 minutes.
- Pour broth and red wine over beef and onions and bring to a simmer.
- Add bay leaf and simmer for 10 minutes or so to absorb flavors, adding spices to taste.
- Add sliced mushrooms and cook until desired consistency, approximately 5-7 minutes.
- Mix cold water and corn starch in cup and spoon into skillet until desired thickness of gravy is achieved.
- Remove bay leaf and cook and additional 5 minutes to ensure starch is cooked (no starchy flavor left over).
- Be sure to stir fairly frequently.
- If desired, mix in sour cream for a creamy gravy or leave alone for burgundy flavor.
- Serve over your favorite pasta (i.e. Cellentani,farfalle, ziti, etc) or mashed potatoes and a fresh veggie like sautéed green beans or green salad.
- Enjoy! ;).
Nutrition Facts : Calories 1685.3, Fat 168.1, SaturatedFat 67.9, Cholesterol 224.7, Sodium 291.9, Carbohydrate 10.1, Fiber 1.5, Sugar 3.3, Protein 22
SLOW COOKER BEEF BURGUNDY
Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.
Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
GLAZED BEEF BURGUNDY
This classic beef bourguignon is wonderful. We especially enjoy it on a fall or winter day. I typically reduce a significant portion of the cooking time by using the pressure cooker. Each pressure cooker is different, so you would need to refer to your pressure cooker instructions to adjust cooking time.
Provided by PanNan
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
- Transfer bacon with slotted spoon to a medium bowl; set aside.
- Brown meat with garlic, transferring it to a plate.
- Sprinkle evenly with salt and pepper.
- Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
- Transfer mushrooms to bowl with bacon.
- Set aside.
- Return meat with any juices to pan; add onions, broth, wine, and thyme.
- Bring to a boil; reduce heat to low.
- Cover; simmer 1 hour.
- Combine flour and water, mixing until smooth.
- Stir into meat mixture.
- Stir in reserved mushroom mixture.
- Bring to a boil; reduce heat.
- Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
- Remove thyme sprig if fresh thyme was used.
- Serve over noodles, rice or potatoes, if desired.
Nutrition Facts : Calories 222.9, Fat 5.7, SaturatedFat 2.2, Cholesterol 51.1, Sodium 541.5, Carbohydrate 12.6, Fiber 1.7, Sugar 3.5, Protein 20.6
OVEN BEEF BURGUNDY
This is from the LA Times Cookbook. It's one of those winter comfort foods. I have always made it in the oven, but I don't see why you couldn't use a crockpot instead. Enjoy!
Provided by Barb Witherspoon
Categories Stew
Time P3DT15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Blend soy sauce and flour in a 2 1/2-3 quart baking dish.
- Add beef to soy sauce mixture and toss to coat meat.
- Add carrots, onion, celery, garlic, pepper, marjoram, thyme, and wine to meat.
- Stir gently to mix.
- Cover tightly and bake at 325 degrees for one hour.
- Add mushrooms, stir gently, and bake 1 1/2-2 hours longer, or until meat and vegetables are tender.
- Serve with rice, noodles, or potatoes.
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