Any good recipes for beef bourginon (no carottes)?!


Question:

Any good recipes for beef bourginon (no carottes)?


Answers:
Easy Beef Bourginon.

No sirloin, flank steak, tenderloin. Just plain old stew meat. Brown 1 1/2 lbs stew meat in a heavy skillet (no wooden or plastic handles), in olive oil and butter. Add 2 whole onions (red or white), thinly sliced. Saute for 2 minutes, stir in 1 cup bread flour until moist, add 1/2 bottle of red wine, 1 can beef broth. Stir together well. Stick the whole thing, pan and all (that's why no wood or plastic) in the oven, 275 degrees, 2 1/2 hours. Check this after 2 hours. Ovens vary.

Chuck steak, red wine, garlic, small onion, streaky bacon cut into cubes, mushrooms, thyme and a bay leaf.

1 cup Burgundyor other dry red wine
2 tablespoons Olive oil
1 Large onion, sliced
1/2 teaspoon Thyme
2 tablespoons Chopped parsley
1 Bay leaf
1/4 teaspoon Pepper
2 pounds Stewing beef, cut into cubes
3 slices Bacon, diced
12 Small White onions
1/2 pound Sliced mushrooms
2 cloves Garlic, minced
1 teaspoon Salt


Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade.

In skillet, saute bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.

3 pounds beef chuck roast, trimmed of excess fat
1/3 cup butter
3/4 pound small mushrooms
1 cup small pearl onions, peeled
1/4 cup flour
2 cups beef bouillon
2 cups red wine, preferably burgundy
1 can (5 1/2 oz.) tomato paste
4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon thyme
1 bay leaf
Pepper
Chopped parsley


Cut beef into bite sized cubes. In a large skillet heat half of the butter. Add the mushrooms and brown very lightly. Remove and set aside.

Add the remaining butter to the pan and brown the onions. Remove and set aside.

Add beef cubes to the pan in batches, browning on all sides. Remove cubes as done, and continue until all beef has been browned. Remove all beef cubes and set aside.

To the remaining fat in the pan stir the flour, then add the bouillon, wine and tomato paste. Bring to a boil and stir until thickened. Add garlic, salt, thyme, bay leaf and freshly ground pepper.

Mix sauce and meat cubes together in a large casserole dish. Cover and bake at 350 degrees F. for about 2 hours, until the meat is very tender. Add the onions for the last half hour of cooking time, and the mushrooms for the last 15 minutes.

Remove from oven and remove bay leaf. Sprinkle fresh parsley over top. Makes 6 to 8 servings.

6 slices bacon
3 lbs beef round steak, cut into cubes
1 large onion, peeled and sliced
3 tablespoons flour
1 (10 ounce) can beef broth
1 tablespoon tomato paste
2 garlic cloves, minced
1/2-1 teaspoon thyme
1 whole bay leaf
1/2 lb white pearl onions, peeled
1 lb fresh mushrooms, sliced
1/2 cup Burgundy wine

Cook bacon in large skillet until crisp. Remove from pan and drain. Add beef cubes to the same pan and brown well. Place browned beef cubes in crock pot.
Add onion slices to skillet. Season to taste with salt and pepper; stir in flour. Add broth and mix well. Add this mixture to the crock pot over the beef.
Crumble cooked bacon and add to crock pot along with the rest of the ingredients except mushrooms.
Cover and cook on LOW for 8-10 hours.
Saute mushrooms and add to crock pot with wine about 1 hour before serving.

Boeuf Bourguignonne should be, strictly speaking, baked in the oven in a casserole dish (which, being earthenware, cannot be put on a gas or electric ring), but with some care the same result can be accomplished on the top of the cooker if you use the cast-iron casserole dish and a gentle simmer.

You need olive oil, a quarter of a pound of bacon pieces (lardons), 2 large onions, 2 or 3 cloves of garlic, 2 lb of stewing beef. (French butchers supply a marvellous, well-hung piece of beef specifically for this dish, but it is tough and needs very lengthy cooking.) You will also need a bouquet garni, half a pint (2 good-sized glasses) of red wine, a tablespoon-ful of flour to thicken, half a pound of button mushrooms, and parsley to garnish. Pick over the beef and cut it into cubes. Sear the beef in some olive oil to brown the outside, reduce the heat and add the chopped bacon pieces. Chop the onion and smash the garlic and fry them gently with the meat. Add the button mushrooms. Adjust the oil (there should be some) and add the flour, mixing it into a paste. Add the wine, and stir rapidly as the sauce thickens. Adjust the liquid content with water to cover the meat and bring back to the boil. Season with salt and pepper. Add the bouquet garni (a small bunch of mixed herbs tied together with string, usually a bayleaf, a sprig of thyme and a sprig of parsley- remove again at the end of the cooking). Bring to a very gentle boil, cover and turn down the heat. Simmer for an hour for good cuts of beef, and it can take more than two hours for tougher cuts, such as shin of beef. Stir and check the liquid level occasionally to prevent it sticking. Serves about 8 people with other vegetables such as potatoes.

I have made this dozens of time, and most of the other posters have provided the basic outline. I'll add the parts that I think make a difference.

1. Hand cut your piece of beef, into the sizes that you like. I personally like them to be bigger cubes. Salt and pepper them.

2. Get salted pork back if you can (or slab bacon if not) and cut it into lardon size cubes. Render the fat in a dutch oven (la crueset type of thing) and set them pieces aside. Now you have the oil to sear the meat with. Sear them really well. A trick is to make sure the meat is patted dry before frying, it improves the searing. Set the seared meat aside.

3) Create a bouquet garni with chopped celery, chopped onions, parsley stems black pepper corns, fresh tyme, a few dried bay leaves, chopped carrots (if you want), etc. really up to you and the flavors you want. Tie all this up into a chessecloth ball.

3) take out the excess oil after the meat is removed and add some redwine to loosen the meat pieces that are stuck to the bottom (the fond). Add the meat, the bouquet garni, a full bottle of red burgundy or pinot noir (yes it should be a pinot noir based wine, I thik it makes a difference, a can of whole plum tomatoes, and good beef or veal stock to cover the meat.

4) put the whole thing in the oven at 300 degrees for a 2-3 hours. Check by poking the meat and making sure it is tender, but not falling apart (very important).

5) Remove from oven and let sit overnight in fridge if possible, if not, let it cool for a few hours, skimming off any fat when it rises to the top. Letting it cool overnight, lets the flavors seep into the meat, as well as allowing the fat to solidify on the top, making it easier to remove.

6) Take the bouquet garni out, and strain all the juices from it and add the juices back into the broth, which will be watery like a beef broth.

7) when you are ready to serve, cook some pearl onions in pan with water 1/2 way up the onions and a few tablespoons of sugar. Cook uncovered, the onions will get cooked and then carmellize after the water is evaporated. Add button mushrooms that have been quartered (you can stem them if you want) when the water is gone and they too will brown and carmelize. Set all of this aside.

8) your stew is now just meat and beef broth (with bits of tomatoes). Depending on how soft the meat is, either cook the stew uncovered over medium heat on the stove, or if the meat is perfect for you, remove it and just boil the broth. Keep cooking the broth until it thickens. I prefer to thicken this way rather than with flour, its more pure in my opinion. When it is the correct thickness (for your taste), add salt and pepper to taste. Add all the meat back in, and the onions/mushroom.

9) Serve over mashed potatoes, pureed parnsips, or egg noddles. Garnish with a hit of lemon zest and mined parsley. Serve with crusty french bread.

Enjoy.

Beef Bourginon
2 lbs stewing beef
4 carrots, sliced
2 medium onions, chopped
1 cup sliced mushrooms (or you can also use the small button mushrooms, uncut)
1 cup dry red wine
2 tablespoons light soy sauce
2 tablespoons flour
1-2 garlic clove, minced
1/4 teaspoon marjoram
1/4 teaspoon thyme
salt and pepper

1. Mix soy sauce and flour together to form a paste.
2. Coat the meat in the paste.
3. Put in a casserole dish or roasting pan.
4. Add onions, carrots, marjoram, thyme garlic, wine and salt and pepper. Stir so that everything is mixed up.
5. Cover and bake at 325 degrees F. for one hour.
6. Add the mushroom and continue to cook, covered for another 1.5-2 hours.




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