Special Occasion Beef Bourguignon Recipes

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

Ingredients

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

FONDUE BOURGUIGNON

Fondue Bourguignon image

Provided by Metro

Time 1h20m

Yield 4

Number Of Ingredients 2

Ingredients

1 lb (450 g) bourguignon beef cubes
enough peanut oil

Steps:

In a glass bowl, combine all marinade ingredients.Add beef cubes and marinate refrigerated 1 hour .Heat oil to 375°F (190°C).Remove meat from marinade.Prick meat and fry 1 to 2 minutes.

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