Best Boeuf A La Bourguignonne Recipes

BOEUF A LA BOURGUIGNON

Steps:

• In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley sprigs, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf and stir well. Add the beef and stir. Refrigerate, covered, overnight.
• Drain the beef and reserve the marinade and vegetables separately. Pat the beef dry with paper towels. Set the beef and vegetables aside.
• Preheat the oven to 275 degrees F.
• Remove the outer rind of the slab bacon. Cut the bacon into lardons: 1 inch long strips about 1/4- inch thick. In a small saucepan, cover the lardons and the rind with cold water and bring to a boil. Lower the heat, and simmer for 3 minutes. Drain the lardons and rind, pat them dry, and reserve both.
• Heat 2 tablespoons of butter and olive oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring, until crisp and their fat has rendered. Using a slotted spoon, transfer the lardons to paper towels to drain.
• Season the beef with salt and pepper, dredge in the flour, and shake off any excess.
• Raise the heat to high and, working in batches, brown the beef. Using a slotted spoon, transfer the beef to a plate. Pour off all but 1 tablespoon of fat and return to high heat. Add the reserved vegetable mixture and tomato paste and cook, stirring occasionally, until well browned, about 5 minutes.
• Return all of the browned beef to the pot. Add the reserved marinade liquid, and reserved bacon rind. Bring to a boil and season with salt and pepper. Transfer the stew to the oven and cook, covered, until the beef is very tender, about 3 hours.
• Remove the stew from the oven. Using a slotted spoon, transfer the beef to a plate. Strain the liquid and discard the solids. Return the beef and strained broth to the Dutch oven with the lardons.
• Put the pearl onions in a skillet with 1 tablespoon of butter and the sugar. Cover the onions with water and season with salt and pepper. Simmer the onions over medium-high heat until almost tender. Raise heat to high, and reduce the cooking liquid to about 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed. Transfer the onions to the stew.
• Heat 3 tablespoons of butter in another skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms, tossing often, until golden brown, about 7 minutes. Transfer the mushrooms to the stew.
• In a small bowl, cream together the tablespoon of softened butter with the tablespoon of flour. Roll the mixture into pea-sized pieces.
• Bring the stew to a simmer and, while stirring gently, add enough beurre manie, bit by bit, to lightly thicken the sauce.
• Divide the stew among 6 shallow soup plates and garnish each with a crouton. Serve immediately with pasta or boiled potatoes.
• Preheat the oven to 400 degrees F. Brush both sides of the bread with the butter and arrange them on a baking sheet. Bake the croutons until golden brown. Dip the edges of the bread in the stew to moisten; then in parsley to lightly coat the edges.
• Yield: 6 croutons

BEEF BOURGUIGNON

Steps:

• Preheat oven to 350°F (175°C).
• Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
• Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
• In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
• Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
• Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
• In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
• Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
• Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
• Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
• You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
• Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
• If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
• To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

BEEF BOURGUIGNON I

Steps:

• For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
• Preheat oven to 300 degrees F (150 degrees C).
• For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
• In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
• Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
• Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
• Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
• About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

BOEUF BOURGUIGNON

Steps:

• Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
• Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
• Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

BEEF BOURGUIGNON

Steps:

• Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
• In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
• Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
• Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
• Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
• Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
• To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.

BEEF BOURGUIGNON

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
• To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

BOEUF A LA BOURGUIGNON

Steps:

• In a large bowl combine marinade ingredients and beef. Chill, covered, overnight. Drain beef, reserving marinade and vegetables separately; pat beef dry and season with salt and pepper. Preheat oven to 275F. Cover bacon and rind with cold water, bring to a boil and simmer 3 minutes. Drain. In a large casserole set over moderate heat cook bacon lardons in butter and oil, stirring often, until golden. With a slotted spoon transfer lardons to paper towels to drain. In casserole over moderately high heat brown beef in bacon fat, in batches. Pour off all but 1 tablespoon of fat from casserole. Add reserved vegetable mixture and cook, stirring, for 5 minutes. Add reserved marinade liquid, tomato paste, reserved bacon rind and salt and pepper, bring liquid to a boil and cook in oven, covered, 3 hours. Skim fat from stew and drain meat and vegetables, reserving cooking liquid. Return liquid and meat to casserole. Meanwhile make vegetable garnish: In a skillet cover onions with water, add 1 tablespoon of butter, sugar and salt and pepper to taste. Simmer onions until almost tender. Raise heat to high and reduce cooking liquid to 2 tablespoons. Continue to cook onions, shaking pan over heat, until golden brown and glazed. In a skillet set over moderately high heat, melt remaining butter and add mushrooms and salt and pepper to taste. Cook mushrooms, tossing often, for 7 minutes, or until firm. Add the onions and mushrooms to the casserole. Bring liquid in casserole to a simmer and add enough Beurre Manie, bit by bit, stirring constantly, to lightly thicken sauce. To serve: spoon meat and vegetables into shallow serving dishes.

BOEUF BOURGUIGNON

Steps:

• Brown the bacon in a heavy 3 1/2-to-4-quart saucepan. When it has lightly browned, use a slotted spoon to transfer it to a medium bowl, leaving the fat in the pan.
• Pat the pieces of beef very dry with a paper towel, then season all over with salt and pepper. Add the olive oil to the pan, and when it's hot, brown half the pieces of beef over medium-high heat on all sides, about 5 minutes total. Transfer the meat to the bowl of bacon. Brown the remaining beef and add to the same bowl.
• Keep the pan over the heat and sauté the onion and carrot until lightly browned, 3 to 4 minutes. Return the meats to the pot, sprinkle with the flour, season with a pinch of salt and pour in the wine and stock. Tuck the herb packet into the pot and bring to a boil, then reduce the heat, cover and cook at a bare simmer until tender, 2 hours or more.
• Add the baby onions, baby carrots and potatoes, bring to a boil and simmer, covered, until tender when pierced with a fork, 20 to 25 minutes. Serve yourself 4 to 5 chunks of meat with all the vegetables and a good French bread to mop up the sauce. The dish benefits from sitting overnight in the refrigerator.