EASY BURGUNDY STEW
Watching your salt intake? This satisfying stew has almost 2/3 less sodium than many off-the-shelf "beef stew cup" products. To lower the sodium even further, replace the diced tomatoes with no-salt-added diced tomatoes. -Coleen Balch, Clay, New York
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In an ovenproof Dutch oven, combine the first 11 ingredients. Combine flour and water until smooth. Gradually stir into stew. Cover and bake at 325° for 3 hours or until meat and vegetables are tender, stirring every 30 minutes.
Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 332mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
JENNIFER'S BURGUNDY BEEF STEW
This is a great comfort food for those cold winter days, and it's great tasting. This is my own recipe. I like to serve it in big pre-warmed soup bowls with salad and French bread.
Provided by Jennifer
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
- Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
- Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
- Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.
Nutrition Facts : Calories 472 calories, Carbohydrate 43.3 g, Cholesterol 55.2 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.9 g, SaturatedFat 5.2 g, Sodium 394.6 mg, Sugar 9.1 g
CLASSIC BEEF BURGUNDY STEW
A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.
Provided by cookiedog
Categories Stew
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
- Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
- Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
- To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.
BEEF BOURGUIGNON
This delicious easy Beef Bourguignon recipe is simple to make in a pressure cooker, slow cooker, oven or stove top.
Provided by Sarah Barnes
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Heat the oil over a medium heat in your pressure cooker and brown the beef in batches. Removing from the pan as they are coloured.
- After you've browned the beef and the pan is empty (apart from the beef bits stuck to the pan - keep these!) pop in the bacon pieces and fry on a high heat until starting to go brown and crispy.
- Add in the garlic, onions, carrots and mushrooms and fry for a couple of minutes until just starting to colour.
- Put the browned beef back into the pan, along with the red wine, beef stock, dried thyme, tomato puree and plenty of salt and pepper. Give everything a good stir.
- Lock on the lid of the pressure cooker, turn the pressure to II (or whichever regular setting your pressure cooker uses), wait for the pressure indicator to show you that it has reached pressure and then reduce the heat until it reaches a low, regular hiss.
- Cook for 45 minutes and when the time is up, quick release the pressure (making sure it's away from your face/hand).
- Spoon a ladle or two of cooking juice out of the pan into a small bowl and whisk in the cornflour to make a smooth paste with no lumps. Add back into the pressure cooker and stir well.
- Allow this to bubble for 5 minutes to thicken and serve.
- (NOTE: PLEASE CONSULT THE INSTRUCTIONS FOR YOUR OWN PRESSURE COOKER AS THEY MAY DIFFER AND THOSE INSTRUCTIONS SHOULD TAKE PRECEDENCE!)
Nutrition Facts : Calories 571 kcal, Carbohydrate 22 g, Protein 43 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 125 mg, Sodium 515 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
BURGUNDY BEEF STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
- Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
- Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
- Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.
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- Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides.
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- Trim the meat of any excess fat. Cut into large 1,5-2" sized chunks. Then season the meat with salt and pepper.
- Brown the meat in vegetable oil in a pan. (You can do this in the Dutch oven if you wish but I prefer to do this in my wok, so I can use the Dutch oven to fry the onions at the same time. )
- Do this in batches so the meat does not get crowded and boil. The outside needs to be nicely seared. When browned on all sides, remove the meat to a plate.
- At the same time fry the chopped onions for about 5 minutes on a low heat in the Dutch oven. Then add the flour to the onions and cook for a further 3-4 minutes.
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- In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
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