I am looking for a recipe for Beef Bourgignon?!
I am looking for a recipe for Beef Bourgignon?
Answers:
<<<<< Beef Bourguignon >>>>>>> Serves 6
1 kg chuck steak, trimmed off all visible fat and cut into 2.5 cm cubes
2 cups / 500 ml dry red wine
1 teaspoon chopped fresh thyme
2 cloves garlic, crushed
1 bay leaf
2 tablespoon olive oil
2 rashers bacon, trimmed off all visible fat andc hopped
250g button mushrooms
12 pickling onions or shallots
1 cuup / 250ml beef stock
1/2 cup / 125 ml tomato puree
2 tablespoons brandy
2 teaspoons cornflour blended with 2 tablespoons of water
salt to taste
a pinch of freshly ground black pepper
1) Combine beef, wine, thyme, garlic and bay leaf ina glass or ceramic blow, cover and marinate for 30 minutes. Remove beef from wine mixture and pat dry. Reserve wine mixture.
2) Heat oil in a large saucepan over high heat, add beef and bacon in batches (b) and stir fry for 3 minutes or until brown. Remove beef mixture from pan, drain on absorbent kitchen paper and set aside, (there is no need to cook the beef 100% in this stage)
3) Heat a tablespoon of oil in another clean pan, add mushroom and onions or shallots to and stir fry for till onion or shallot are soft, remove mushroms and onions from pan and set aside.
4) Return beef mixture to the large saucepan (over high heat), stir in stock, tomato puree and reserved wine mixture, bring to boil, reduce heat to medium low, cover and simmer for 1.5 hours or until beef is tender. Stir ocassionally.
5) Return mushrooms and onions or shallots to saucepan, stir in brandy and cornflour mixture, cover and simmer for another 15 minutes or till the mixture is thickened enough. Season to taste with salt and black pepper.
You may serve it with baked potatoes / steamed rice or pasta
Enjoy!
try this site. make sure your spelling is correct, beef bourguignon
http://www.epicurious.com/recipes/find/r...
The Barefoot Contessa makes a fabulous beef Bourguigonne. Just type in Barefoot contessa in you're search engine & click on 4 link, The name of the episode is "Long distance dinners". Fillet of Beef Bourguigonne is the name of the reciepe.
Beef Bourguignon
Ingredients:
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions
Directions:
1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
3. Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
4. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
Boeuf Bourguignonne
1 1/2 pounds beef round -- cut in 2-inch cubes
1 cup red wine
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground thyme
1/2 bay leaf
1/2 celery stalk
1 1/2 garlic cloves
1 carrots
1 1/2 onions
3 1/2 tablespoons butter
1 1/2 teaspoons olive oil
2 tablespoons all-purpose flour
1/4 cup beef broth
1 1/2 teaspoons tomato paste
3/4 cup small white onions -- par-boiled
1 ounce mushrooms -- sliced
2 1/2 red ripe tomatoes
1 dash salt
1 dash sugar
Combine wine, 2 tablespoons olive oil, salt, pepper,
thyme, and bay leaf. Slice one onion, one carrot, one
clove of garlic, and celery. Add to wine mixture.
Marinate beef in this mixture for at least two hours
and up to 24 hours. Turn occasionally.
Remove meat and pat it dry. Strain marinade and
reserve. Heat 2 tablespoons butter with olive oil in
heavy skillet. Brown the meat quickly on all sides.
Remove meat to a two-quart baking dish. Deglaze
skillet with 1/4 cup reserved marinade and add to
baking dish.
Chop remaining onions, carrot, and garlic finely.
Melt 1/4cup butter in skillet and sauté the chopped
garlic, onions and carrot until lightly browned (about
5 minutes). Blend in flour and stir one minute. Add
marinade, broth and tomato paste. Stir
until mixture comes to a boil. Pour over meat. Cover,
cook in 350-degree oven for 2-1/2 hours. Melt
1-tablespoon butter in skillet and sauté white onions
with salt and sugar until golden. Add mushrooms and
sauté for two minutes more. Add white
onions, mushrooms, and tomatoes to beef. Continue to
bake for 10 more minutes.
Serving Ideas : Serve with noodles or rice.