Boeuf Bourguignon With Shiitakes Recipes

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BOEUF BOURGUIGNON



Boeuf Bourguignon image

Yield Makes 6 servings

Number Of Ingredients 16

1 whole head garlic
2 tablespoons plus 2 cups dry red wine
4 thick bacon slices, cut into 1-inch-wide strips
3 1/2 pounds boneless beef cross-rib roast, trimmed, cut into 1 1/2-inch pieces
1 medium onion, chopped
1 large carrot, chopped
2 tablespoons all purpose flour
3 tablespoons tomato paste
3 large fresh thyme sprigs
3 large fresh sage sprigs
3 large fresh rosemary sprigs
2 bay leaves
3 cups (or more) canned beef broth
12 ounces pearl onions
3 bunches baby carrots, trimmed, peeled
12 ounces shiitake mushrooms, stemmed, quartered

Steps:

  • Preheat oven to 350°F. Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.
  • Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.
  • Reduce heat to medium-low. Add chopped onion and chopped carrot to pot; sauté 5 minutes. Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste. Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes. Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally. Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. Discard herb sprigs and bay leaves.
  • Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil. Add carrots and cook until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 6 minutes. Add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper. Bring stew to simmer, thinning with more broth, if desired. Stir bacon and 2/3 of vegetables into stew. Transfer to large bowl. Top stew with remaining vegetables.

BOEUF BOURGUIGNON WITH SHIITAKES



Boeuf Bourguignon With Shiitakes image

Yet another version of this famous dish. This one is from Bon Appetit and is fabulous with shiitake mushrooms.

Provided by lazyme

Categories     Roast Beef

Time 5h45m

Yield 6 serving(s)

Number Of Ingredients 17

1 head garlic
2 tablespoons dry red wine
2 cups dry red wine
4 slices bacon, thick-sliced, 1-inch wide strips
3 1/2 lbs boneless beef roast, cross-rib, trimmed, 1 1/2-inch cubes
1 medium onion, chopped
1 large carrot, chopped
2 tablespoons all-purpose flour
3 tablespoons tomato paste
3 large fresh thyme sprigs
3 large sage sprigs
3 large rosemary sprigs
2 bay leaves
3 cups beef broth
12 ounces white pearl onions
3 bunches baby carrots, trimmed and peeled
12 ounces shiitake mushrooms, stemmed, quartered

Steps:

  • Preheat oven to 350°F Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.
  • Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.
  • Reduce heat to medium-low. Add chopped onion and chopped carrot to pot; sauté 5 minutes. Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste. Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes. Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally. Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. Discard herb sprigs and bay leaves.
  • Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil. Add carrots and cook until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.).
  • Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 6 minutes. Add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper. Bring stew to simmer, thinning with more broth, if desired. Stir bacon and 2/3 of vegetables into stew. Transfer to large bowl. Top stew with remaining vegetables.

Nutrition Facts : Calories 514.1, Fat 14, SaturatedFat 5.4, Cholesterol 178.3, Sodium 768.9, Carbohydrate 21.1, Fiber 3.6, Sugar 6.7, Protein 62.8

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