Microwave Beef Bourguignonne For 2 Recipes

QUICK AND EASY BEEF BOURGUIGNON FOR TWO

Steps:

• 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 rare in the middle. Remove from skillet; keep warm.
• Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add mushrooms; cook and stir 3 to 4 minutes or until tender and browned. Remove from skillet; keep warm.
• Reduce heat to medium; add bacon and onion. Cook and stir 3 to 4 minutes or until onions are softened and beginning to brown. Add tomato paste, garlic and thyme. Cook and stir 1 minute. Add flour; cook and stir 1 minute.
• Add cooked mushrooms, broth and wine; heat to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally, until sauce is slightly thickened. Return beef to skillet; cook 2 to 3 minutes, stirring occasionally, until beef is medium-rare to medium (145°F to 160°F). Garnish with parsley.

BEEF BOURGUIGNON FOR TWO

Steps:

• Preheat the oven to 325 degrees.
• In a 2-quart cast iron braising pot, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it's no longer pink and is starting to crisp up. Remove it form the pan with a slotted spoon, leaving the bacon grease in the pan. Set it aside.
• Generously sprinkle salt and pepper over the beef chunks, and then add them to the pan you just removed the bacon from. Sear the beef on all sided until golden brown (but don't worry about cooking it through).
• Add the sliced carrot and red onion to the pan. Cook for 3-5 minutes, stirring occasionally.
• Sprinkle the flour over the vegetables and meat, cook for 1 minute while stirring.
• Add the wine, beef broth, thyme sprigs, bay leaf, tomato paste, and garlic clove to the pan. Add back the bacon pieces and a final big pinch of salt and pepper.
• Place the lid on the pot, and move it to the oven. Cook for 2 hours, stirring after one hour.
• About an hour before the time goes off, peel the onions and slice off the root ends.
• Place the whole onions in a skillet with the butter and olive oil. Turn the heat to medium-high, and sear the onions until they start to caramelize in a few places, about 5-6 minutes.
• Add the beef broth, bay leaf, thyme sprig, and a big pinch of salt and pepper to the skillet. Lower the heat to medium-low, and cook until the beef broth reduces to a syrupy liquid, and the onions are meltingly soft.
• Pour the onion mixture into a bowl.
• Without wiping out the pan, add the mushrooms, olive oil and butter. Turn the heat to medium, and cook until the mushrooms are starting to caramelize around the edges, about 7-8 minutes. Remove the mushrooms from the pan, and add them to the onions.
• When the beef is done cooking in the oven, remove the lid to stir in the onions and mushrooms.
• Meanwhile, make the mashed potatoes: peel and chop the potatoes. Place them in a saucepan, cover with cold water, and bring to a gentle boil. Cook until tender, about 10-15 minutes. The potatoes are done when they slide off of a knife when poked.
• Drain the potatoes, and place them back in the saucepan. Add the buttermilk and butter. Place the lid on the pan and let it rest for 5 minutes. Remove the lid, and then mash the potatoes with a potato masher. Add salt and pepper to taste.
• Divide the mashed potatoes between two bowls. Top with a generous serving of the stew. Sprinkle with parley before serving.

EASY BEEF BOURGUIGNON

Steps:

• Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
• Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
• Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
• Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

MICROWAVE BEEF BOURGUIGNONNE FOR 2

Steps:

• Place bacon pieces in 3-quart casserole.
• Microwave at High 45 to 60 seconds, or until brown.
• Add meat and flour, tossing to coat.
• Stir in remaining ingredients except mushrooms and almonds, cover.
• Microwave at High 5 minutes.
• Stir.
• Reduce power to 50%.
• Microwave, covered, 35 to 50 minutes, or until meat is tender.
• Stir in mushrooms.
• Microwave uncovered, at 50% 5 minutes, or until thickened.
• Let stand, covered, 10 minutes.
• Add almonds before serving.
• Serve over rice if desired.