Boeuf Bourguignon 2 Mom Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h15m

Number Of Ingredients 11

4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
Coarse salt and ground pepper
1/3 cup all-purpose flour
1 large onion, chopped
3 large cloves garlic, finely chopped
2 tablespoons tomato paste
6 medium carrots, cut diagonally into 3/4-inch slices
1 bottle dry red wine (3 cups)
1/2 teaspoon dried thyme
Roasted Mushrooms and Pearl Onions

Steps:

  • In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
  • Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
  • Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
  • Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
  • Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
  • Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

SPECIAL OCCASION BEEF BOURGUIGNON



Special Occasion Beef Bourguignon image

I've found many rich and satisfying variations for boeuf bourguignon, including an intriguing peasant version that used beef cheeks for the meat and a rustic table wine. To make this stew gluten free, use white rice flour instead of all-purpose. -Leo Cotnoir, Johnson City, New York

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 17

4 bacon strips, chopped
1 beef sirloin tip roast (2 pounds), cut into 1-1/2-inch cubes and patted dry
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
2 medium onions, chopped
2 medium carrots, coarsely chopped
1/2 pound medium fresh mushrooms, quartered
4 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine
1 cup beef stock
2 bay leaves
1/2 teaspoon dried thyme
8 ounces uncooked egg noodles
Minced fresh parsley

Steps:

  • Preheat oven to 325°. In a Dutch oven, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon, reserving drippings; drain on paper towels., In batches, brown beef in drippings over medium-high heat; remove from pan. Toss with flour, salt and pepper., In same pan, heat 1 tablespoon oil over medium heat; saute onions, carrots and mushrooms until onions are tender, 4-5 minutes. Add garlic and tomato paste; cook and stir 1 minute. Add wine and stock, stirring to loosen browned bits from pan. Add herbs, bacon and beef; bring to a boil., Transfer to oven; bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove bay leaves., To serve, cook noodles according to package directions; drain. Serve stew with noodles; sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little stock or broth if necessary.

Nutrition Facts : Calories 422 calories, Fat 14g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Provided by Marc Murphy

Categories     main-dish

Time 17h15m

Yield 8 servings

Number Of Ingredients 21

3 pounds boneless beef chuck, cut into 1-inch pieces
1 bottle dry red wine, preferably Burgundy or Cotes du Rhone
1/4 cup coarsely ground black pepper
Salt
1/2 cup all-purpose flour
1/4 pound applewood smoked thick-sliced bacon, cut crosswise into 1/4-inch slices
1/2 cup sherry wine, preferably Manzanilla
One 4-inch piece celery
4 fresh parsley stems
4 fresh thyme sprigs
2 dried bay leaves
5 tablespoons unsalted butter
3 cloves garlic, finely chopped
2 carrots, cut into 1/4-inch slices
2 onions, finely chopped
1 tablespoon tomato paste
1 pound pearl onions
Freshly ground black pepper
1 pound cremini mushrooms, quartered
1/4 cup chopped fresh parsley, for garnish
Accompaniment: 2 pounds roasted fingerling potatoes

Steps:

  • For the beef: Place the beef into a large nonreactive bowl and add the wine. Wrap tightly with plastic wrap and let marinate overnight in the fridge.
  • Drain the beef in a colander with a bowl underneath, reserving the marinade. Place the flour, pepper and some salt in a shallow plate and, working in batches, toss the beef in the flour, shaking off any excess.
  • In a heavy-bottomed pot over medium heat, cook the bacon until the fat has been rendered and the bacon is slightly crispy. Using a slotted spoon, remove the bacon from the pot, leaving the fat in the pot and reserving the cooked bacon.
  • Working in batches, add the coated beef to the pot with the reserved bacon fat and brown on all sides, about 8 minutes per batch. Transfer the beef from the pot to a bowl and repeat with the remaining beef and seasoned flour until all the beef has been browned. Pour off any excess fat in the pot and increase the heat to high. Pour the sherry into the pot and, using a wooden spoon, scrape up the bits on the bottom of the pot. Pour the liquid over the beef.
  • For the bouquet garni: Using kitchen string, tie together the celery, parsley stems, thyme, and bay leaves, making a bouquet garni.
  • For the stew: Melt 3 tablespoons of the butter over medium heat in the same pot used to brown the beef and add the garlic, carrots and onions. Cook until the onions are slightly golden, about 4 minutes. Add the tomato paste and cook, stirring constantly for 1 minute. Add the reserved marinade, beef with juices, cooked bacon and bouquet garni, and bring to a simmer. Cook over medium-low heat, partially covered, until the beef is tender, 2 1/2 to 3 hours.
  • In a large pot, bring salted water to a boil and blanch the pearl onions for 2 minutes. Drain, rinse under cold water, peel and set aside.
  • Melt 1 tablespoon butter in a medium saucepan over high heat until the foam subsides. Saute the onions until brown spots appear. Add 1 3/4 cups water, bring to a simmer and partially cover. Season with salt and pepper. Cook until they are tender, about 20 minutes. Uncover and cook until the liquid is reduced and the onions are glazed, about 10 minutes.
  • Over high heat, melt the remaining tablespoon butter in a large nonstick skillet and saute the mushrooms until they are golden and all the liquid they have released evaporates, 8 to 10 minutes. Season with salt and pepper.
  • Wait until the last 15 minutes of cooking the stew to add the pearl onions and mushrooms, and then cook for the remaining 15 minutes. Remove the bouquet garni and skim the fat from the stew. Season with salt and pepper.
  • Serve stew over roasted fingerling potatoes and garnish with chopped parsley.

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Categories     Bread     Salad     Stew     Simmer

Yield makes 4 servings

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1/4 pound good-quality slab bacon, cut into 1/2-inch cubes
2 pounds boneless beef chuck or brisket, cut into 1 1/2- to 2-inch cubes
Salt and black pepper to taste
1 large onion, chopped
3 or 4 fresh thyme sprigs
3 bay leaves
2 garlic cloves, peeled and lightly crushed
1/2 cup chopped fresh parsley leaves, plus more for garnish
12 small button mushrooms, trimmed and halved or quartered
12 pearl onions, peeled (frozen are okay)
1 cup good-quality red wine, preferably Burgundy (Pinot Noir)
Stock or water if necessary

Steps:

  • Put the olive oil in a Dutch oven or flameproof casserole with a lid and place over medium heat. Add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. Remove with a slotted spoon, add the meat, and raise the heat to medium-high. Cook, turning the cubes as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
  • Reduce the heat to medium and add the chopped onion, thyme, bay leaves, garlic, and parsley, along with some more salt and pepper, and cook, stirring occasionally, until the onion softens, about 5 minutes. Remove with a slotted spoon, then add the mushrooms and pearl onions and cook, stirring occasionally, until lightly browned, 5 to 10 minutes; transfer with a slotted spoon to a separate bowl. Add the wine and let it bubble for a minute, then return the meat to the pan, along with the chopped onion mixture.
  • Cover and adjust the heat so the mixture simmers gently for about an hour, then return the mushroom-pearl onion mixture, along with the bacon. Re-cover and continue to cook until the meat is tender, adding a little more liquid if the mixture threatens to dry out. Depending on the meat, the dish could be done in as little as 30 minutes more or in three times as long. Taste and adjust the seasoning, then garnish and serve or cover and refrigerate for up to 2 days before reheating.

More about "boeuf bourguignon 2 mom recipes"

BEEF BOURGUIGNON (2) | RICARDO
beef-bourguignon-2-ricardo image
2013-01-31 Beef. With the rack in the middle position, preheat the oven to 180 °C (350 °F). In a small bowl, combine the butter and flour. Set aside. In a large …
From ricardocuisine.com
5/5 (246)
Total Time 2 hrs 50 mins
Category Main Dishes
Calories 635 per serving
  • In a large skillet, brown the bacon in the oil. Add the mushrooms and cook until well browned. Add the garlic and parsley and cook for 1 minute. Pour into the stew. Adjust the seasoning.
  • Freeze the cooked and cooled stew in airtight containers or sealable freezer plastic bags. Place the bag on a flat baking sheet. Once they are frozen, you can stack them.


BEEF BOURGUIGNON (2) | RICARDO
beef-bourguignon-2-ricardo image
2013-01-31 In a small bowl, combine the butter and flour. Set aside. In a large ovenproof pan, brown the meat, half at a time, in the oil. Season with salt and …
From ricardocuisine.com
5/5 (246)
Total Time 2 hrs 50 mins
Category Main Dishes
Calories 635 per serving


QUICK AND EASY BEEF BOURGUIGNON FOR TWO RECIPE
quick-and-easy-beef-bourguignon-for-two image
2018-03-14 Steps. 1. 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 …
From tablespoon.com


MOM'S BOEUF BOURGUIGNON - BIGOVEN.COM
moms-boeuf-bourguignon-bigovencom image
Mom would make this on special occaisons. Ultimate comfort food. Love it served over mashed potatoes Add your review, photo or comments for Mom's Boeuf Bourguignon. French Main Dish Meat - ... Ultimate comfort food.
From bigoven.com


BOUEF BOURGIGNON-2 IS A TRADITIONAL TASTY MEAL
Wipeout and reheat the casserole and sauté the prepared shallots in half the butter and a splash of oil until they are well browned. Add the garlic and stir in the flour. Cook, stirring, for about 1 minute. Add the wine and stock, and stir until the mixture boils, always scraping the bottom of the casserole pan.
From lovefrenchfood.com
Cuisine French
Total Time 3 hrs 25 mins
Servings 4


BOEUF BOURGUIGNON (2) | RICARDO | RECIPE | BEEF BOURGUIGNON
1 kg (2,2 lb) de haut de surlonge de boeuf, coupé en cubes. 45 ml (3 c. à soupe) d’huile d’olive. 1 gros oignon, haché. 2 gousses d’ail, hachées. 500 ml (2 tasses) de vin rouge léger. 500 ml (2 tasses) de bouillon de boeuf. 1 échalote française, pelée. 1 clou de girofle. 1 feuille de laurier.
From pinterest.ca


BOEUF BOURGUIGNON (2) | RICARDO | RECIPE | BEEF BOURGUIGNON, …
Nov 11, 2015 - Recette de Ricardo de boeuf bourguignon. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.ca


SLOW-COOKED BOEUF BOURGUIGNON | RECIPE CART
8 ounces thick-cut bacon (5 to 6 slices), diced 2 1/2 to 3 pounds beef chuck roast, round roast, or other similar cut, cut into 1-inch cubes 1 1/2 teaspoons kosher salt, plus more for the meat Freshly ground black pepper 2 cups red wine, divided 2 medium yellow onions, thinly sliced 3 medium carrots, diced 3 medium celery stalks, diced 2 cloves garlic, minced 1 tablespoon tomato paste …
From getrecipecart.com


BOEUF BOURGUIGNON | RECIPE CART
Step 1. Place flour in a large snap-lock bag. Add beef. Seal bag. Toss to coat. Step 2. Heat 2 tablespoons oil in a large heavy-based saucepan over medium-high heat. Cook beef, in batches, for 5 minutes or until browned all over. Transfer to a heatproof bowl.
From getrecipecart.com


BOEUF BOURGUIGNON - SOUP RECIPES
2008-08-25 Stir in tomato paste; cook 1 minute. Add wine, bay leaf, 1 teaspoon salt, and 1⁄4 teaspoon pepper, stirring until browned bits are loosened from bottom of oven. Return beef and bacon to Dutch ...
From goodhousekeeping.com


RECIPES > BEEF > HOW TO MAKE BOEUF BOURGUIGNONNE 2
Here it goes my Halal Beef Bourguignon Recipe : 2 big carrot 1/2 onion 2 garlic 2 bay leaves Sprinkle of mixed Italian herbs 1 tbs tomato paste A kilo of tenderloin beef 250 ml beef stock 500 ml cranberry juice 2 tbs flour Salt pepper A handful of button mushroom 4 layers of beef bacon 10 tiny shallot or onion pearl 1 cube 90% dark chocolate #beefbourguignon #halalfood …
From mobirecipe.com


JULIA CHILD'S BOEUF BOURGUIGNON FOR #SUNDAYSUPPER - HIP FOODIE …
2013-01-06 Instructions. Cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer the bacon for about 10 minutes in 1 1/2 quarts of water. Drain and dry. Preheat the oven to 450 degrees. In a large Dutch oven, saute the bacon in the olive oil over medium heat for about 2-3 minutes, until slightly browned.
From hipfoodiemom.com


BOEUF BOURGUIGNON - 2 RECIPE - COOKING INDEX
Heat 4T olive oil and 1/2 cup butter in a large skillet. Dredge the meat in flour to coat, and brown in the skillet. Flame with the warmed cognac. When the flames have gone out, place the meat in an oven proof pot. Use a slotted spoon. Saute the diced salt pork until very crisp. Put in …
From cookingindex.com


BOEUF BOURGUIGNON | DONAL SKEHAN | EAT LIVE GO
2013-10-08 2 tbsp olive oil. 150g streaky bacon, sliced. 1 large carrot, peeled and sliced. 1 large onion, peeled and sliced. 3 garlic cloves, peeled and finely chopped. 2 tbsp plain flour. 500ml red wine. 300ml beef stock. 1 bay leaf. 1 tbsp tomato puree. Sea salt and ground black pepper. 18 pearl onions or small shallots, peeled. 300g button mushrooms ...
From donalskehan.com


Related Search