The Duchess Of Devonshires Beef Bourguignon Recipes

BEEF BOURGUIGNON

Steps:

• Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
• Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
• Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
• Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
• Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.
• Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.

BEEF BOURGUIGNON

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Brown stew meat in drippings in batches. Remove and keep warm., In the same pan, saute onion and carrot until crisp-tender. Stir in flour until blended. Gradually add wine and broth; stir in bay leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a boil. Reduce heat; cover and simmer for 2 hours., In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Stir into stew; cook 30 minutes longer., Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat and discard bay leaves. Stir in chocolate until melted. Serve with mashed potatoes.

THE DUCHESS OF DEVONSHIRE'S BEEF BOURGUIGNON

Steps:

• Preheat oven to 350 degrees. Pat stewing beef dry. Heat 1 tablespoon oil in Dutch oven over medium-high heat and brown meat on all sides in batches, adding a little more oil if necessary. Remove meat with a slotted spoon as it cooks.
• Add carrot and onion to drippings in the pan and sauté until golden. Add the garlic, salt and pepper and sauté for 1 minute. Sprinkle flour over vegetables and stir to coat. Cook for 1 minute. Add meat and mix well. Stir in wine gradually until flour is blended. Add bouquet garni and heat to boiling. Cover and bake 1 1/2 to 2 hours, until meat is tender, lowering heat to 300 degrees after 1 hour and adding a little water if the liquid is below the level of the meat.
• While beef cooks, heat a small saucepan of water to boiling, add pearl onions and boil for 1 minute. Drain and rinse with cold water. Snip tops of onions with kitchen scissors, pull back skins and trim them off at roots. Place peeled onions in the same saucepan and add 2 cups water, along with the sugar and butter. Heat to boiling and simmer, stirring frequently, until onions are transparent and tender, the liquid has evaporated and the onions are coated with a caramelized glaze, for about 45 minutes. Set aside.
• While onions cook, cut bacon crosswise into 1/4-inch wide pieces. Fry in a skillet over medium heat until browned and crisp. Remove bacon to a bowl and brown mushrooms on both sides in drippings. Add mushrooms to bacon and set aside.
• When beef is tender, remove bouquet garni and place meat in one bowl and its cooking liquid in another and clean out the pan. If cooking liquid is thin, boil it until it thickens to a coating consistency. Return the stew to the pan and adjust seasoning. Add onions, bacon and mushrooms and pour on liquid. Heat through. Serve with the potatoes or noodles.

BEEF BOURGUIGNON

Steps:

• Put a large Dutch oven over medium heat and drizzle in a 1/2-count of oil. Add the bacon and cook until crisp. Remove it to a paper towel; crumble when cool and set aside to use for the garnish. Season the beef with a generous amount of salt and pepper. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides, about 8 to 10 minutes. Remove from the pot to a plate.
• Add the tomato paste and flour to the pot and stir to combine. Turn off the heat, pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan. Turn the heat back on and light the Cognac, with a long kitchen match. Be careful and stand back as the alcohol flame dies down. Whisk in the red wine and beef broth; add the beef back into the pot along with the bouquet garni. Stir everything together and bring the mixture to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.
• In a small skillet, over medium-low, heat a little olive oil. Add the garlic and mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes. Add the pearl onions and cook until onions are heated through.
• Uncover the pot and add the mushroom mixture along with the pinch of sugar to balance out the acid from the red wine. Season with salt and pepper, to taste. Turn the heat up slightly and simmer for 45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni. Transfer to a serving bowl and shower with chopped parsley and the reserved crumbled bacon before serving.

NEXT LEVEL BEEF BOURGUIGNON

Steps:

• A day or two ahead, cut the meat into large 5cm chunks. Put in a glass bowl with the garlic, star anise, thyme, bay and plenty of seasoning. Mix everything together well.
• Pour the wine into a large saucepan (keep the lid to hand and turn off any extractor fans). Bring to a boil, then, at arms-length, ignite with a long match. Wait for the flames to burn off (there will be quite a few), then boil for 5 mins more. If you don't feel comfortable setting the flames alight, just boil the wine. Pour the wine over the meat, then cover and cool slightly before chilling overnight or for up to 36 hrs.
• Lift the beef out of the marinade and dry on kitchen paper. Heat half the oil in a large casserole. Working in batches, brown the beef for 10 mins, adding more oil if needed (watch out - this will splutter). Once browned, transfer the beef chunks to a plate.
• Heat oven to 150C/130C fan/gas 3. Add a touch more oil to the dish, then tip in the veg and gently brown for 10 mins. Use a wooden spatula to scrape any sticky bits off the bottom. Scatter over the flour and cook for 2 mins, then stir in the tomato purée. Add the meat and any juices from the plate back in, then pour over the marinade with all the aromatics. Bring everything to a simmer and give it a good stir, then cover and place in the oven for 3½-4 hrs, stirring every hour or so until the meat is very tender. You now have a delicious rustic stew that can be served as is, but keep going to take it to the next level.
• Leave the stew to cool, then carefully tip into a sieve or colander set over a bowl. Lift the meat and carrots back into the casserole, then squish everything else in the sieve so that you extract the juices and some of the garlic gets squished through. Simmer this sauce in a pan for 10 mins or until thickened to your liking, then pour over the meat.
• While the meat is braising, heat the rest of the oil in a frying pan. Fry the bacon and onions for 15 mins until the bacon is crisp and the onions have softened and browned. Turn the heat up, add the mushrooms and fry until cooked. Tip the contents of the frying pan into the casserole, stir and simmer for a few mins. Scatter over the parsley, then bring the dish to the table and serve with the carb of your choice.