Best Boeuf Bourguignon Weight Watchers Recipes

BOEUF BOURGUIGNON (WEIGHT WATCHERS)

Steps:

• Toss beef and flour in medium bowl until evenly coated. Heat oil in large Dutch oven over medium-high heat. Add beef, in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to medium with slotted spoon.
• Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt and pepper; bring to boil, scraping up browned bits from bottom of pot. Stir in beef and reduce heat. Cover and simmer 1 hour. Stir in carrots, Cover and simmer until beef and vegetables are fork-tender, about 30 minutes. Serve sprinkled with parsley.

WW BEEF BURGUNDY (8 POINTS)

Steps:

• Trim fat from steak and cut into 1 1/2 inch cubes.
• Heat a large skillet on medium high heat.
• Add steak and saute until browned (about 5 minutes).
• Place in crockpot.
• Put sliced onion and garlic in same unwashed skillet, and coat with cooking spray.
• Saute 5 minutes, or until tender.
• Sprinkle flour on them and cook another minute, stirring occasionally.
• Add broth, wine, and tomato paste, stirring constantly.
• Cook about 1 minute, or until thick.
• Add whole onions, thyme, mushrooms, salt, pepper, and bay leaf.
• Pour into crockpot over beef.
• Cover and cook on high 1 hour.
• Reduce to low and cook an additional4 1/2 hours.
• Discard bay leaf and serve over egg noodles.
• Serving size is a cup beef mixture and 1/2 cup noodles.

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)

Steps:

• In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
• Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
• Blot the beef and veggies dry with paper towels.
• Preheat oven to 325F/175°C.
• In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
• Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
• Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
• Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
• Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
• Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

BOEUF BOURGUIGNON A LA JULIA CHILD

Steps:

• First prepare the bacon: cut off the rind and reserve.
• Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
• Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
• Drain and dry the lardons and rind and reserve.
• Pre-heat the oven to 450°F.
• Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
• Saute the lardons for 2 to 3 minutes to brown lightly.
• Remove to a side dish with a slotted spoon.
• Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
• Once browned, remove to the side plate with the bacon.
• In the same oil/fat, saute the onion and the carrot until softened.
• Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
• Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
• Set the uncovered casserole in the oven for four minutes.
• Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
• Now, lower the heat to 325°F and remove the casserole from the oven.
• Add the wine and enough stock so that the meat is barely covered.
• Add the tomato paste, garlic and herbs and the bacon rind.
• Bring to a simmer on the top of the stove.
• Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
• The meat is done when a fork pierces it easily.
• While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
• For the onion, if using frozen, make sure they are defrosted and drained.
• Heat the butter and oil in a large skillet and add the onions to the skillet.
• Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
• Pour in the stock, season to taste, add the herbs, and cover.
• Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
• Remove the herbs and set the onions aside.
• For the mushrooms, heat the butter and oil over high heat in a large skillet.
• As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
• As soon as they have browned lightly, remove from heat.
• To Finish the Stew:.
• When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
• Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
• Distribute the mushrooms and onions over the meat.
• Skim the fat off the sauce and simmer it 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 a spoon lightly.
• If the sauce is too thick, add a few tablespoons of stock.
• If the sauce is too thin, boil it down to reduce to the right consistency.
• Taste for seasoning.
• Pour the sauce over the meat and vegetables.
• If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
• Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
• If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
• 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.