Best Boeuf Bourguignon Recipes

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.

SLOW COOKER BOEUF BOURGUIGNON

Steps:

• Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with 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

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.

BOEUF BOURGUIGNON

Steps:

• In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
• Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
• Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
• Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
• Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
• Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

PRESSURE COOKER BOEUF BOURGUIGNON

Steps:

• Place beef in a large shallow dish; add wine, oil and seasonings. Turn beef to coat. Cover and refrigerate overnight. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker., Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer. Press cancel., Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon; add reserved marinade. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Select saute setting and adjust for low heat. Simmer, uncovered, until sauce reaches desired thickness, 15-20 minutes. Remove bay leaf. If desired, serve stew with noodles.

BOEUF BOURGUIGNON SOUP

Steps:

• Season ribs with 1/2 teaspoon salt andsome pepper. Coat with cornstarch. Heat oilin a large heavy pot (preferably enameledcast iron) over medium-high heat. Lightlybrown ribs on all sides, about 6 minutes.Transfer to a plate.
• Add mushrooms to pot. Cook untilbrowned, about 4 minutes. Transfer to a bowl;add cubed carrot.
• Add shallots, celery, bacon, and choppedcarrots to pot. Cook until caramelized, about6 minutes. Stir in tomato paste.
• Return ribs with plate juices to pot. Addthyme and bay leaf. Raise heat to high.Add wine. Cook, scraping up brown bits witha wooden spoon, until slightly reduced,about 1 minute. Add stock and water. Bring toa boil. Reduce heat, and simmer, partiallycovered, until beef is tender, 2 to 2 1/2 hours.
• Remove ribs. Separate meat from bones;discard. Cut meat into bite-size pieces; returnto pot. Add reserved mushroom-carrotmixture. Bring to a simmer; cook untilcubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.

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.

BOEUF BOURGUIGNON

Steps:

• Preheat oven to 350°F. Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.
• Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.
• Reduce heat to medium-low. Add chopped onion and chopped carrot to pot; sauté 5 minutes. Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste. Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes. Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally. Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. Discard herb sprigs and bay leaves.
• Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil. Add carrots and cook until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)
• Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 6 minutes. Add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper. Bring stew to simmer, thinning with more broth, if desired. Stir bacon and 2/3 of vegetables into stew. Transfer to large bowl. Top stew with remaining vegetables.

BEEF BURGUNDY (BOEUF BOURGUIGNON) RECIPE - (4.5/5)

Steps:

• Slice the bacon into lardons (thin strips) and cook in a heavy bottomed skillet until crispy, on medium heat, to render the fat. Remove the bacon with a slotted spoon and set on a paper towel. There is no need to thaw the frozen onions; simply empty the bag into a mesh strainer and rinse with lukewarm water for a few minutes. Allow to drain and pat them dry. You can certainly buy fresh pearl onions, but to remove the skins you will need to blanch and shock them in ice water to slip them off. I find that frozen is just as good! On medium heat, add the onion and cook in the bacon fat (this is building flavor), shaking the pan until they are translucent and lightly golden brown (about five minutes). Add the minced garlic and stir until fragrant (about 30 seconds). Remove the onion/garlic mixture into a bowl and set aside. Be sure to wipe any remaining garlic residue from the skillet (garlic burns and becomes bitter) and add a little drizzle of olive oil. On medium heat, cook the chopped carrot for 2 to 3 minutes, just until softened. Remove and set aside. For the meat: Be sure that the meat is completely dry. Otherwise, you won't be able to get a crusty, brown sear, and this is essential to building flavor! I place the cut-up meat in a large bowl, and add about 2 to 3 teaspoons of coarse salt, 1 to 2 teaspoons of freshly ground pepper and about 1 tablespoon of flour. Toss the meat until it is evenly coated with flour and seasoning. Turn the heavy skillet to medium high and add enough olive oil to lightly coat the bottom. Add the meat, being careful not to crowd it, and allow it to sear until golden brown (3 to 4 minutes). Lift one piece of meat, and if it doesn't stick to the pan, it's ready for all the pieces to be turned over. Sear on both sides and set aside. You will, most likely, need to do this in 2 to 3 batches. Add a little more olive oil, as is necessary to coat the pan. Your skillet should be coated with a build-up for brown (maybe almost black) "crud". This is a good thing. Let's build the braising liquid! Leaving the skillet on medium-high heat, add the tomato paste and quickly stir it around to cook-- about 30 seconds. Add the red wine, whisk and stirring and loosening up the crust from the bottom. Add the carrots and the bacon to the skillet. Allow this mixture to reduce about to about 2/3, stirring it often-- about 5 minutes. Add the beef broth, and Worcestershire sauce. Your can now cook this French stew in a pressure cooker, in a Dutch oven or a slow cooker. The technique is all the same, but the cooking time is very different. For the pressure cooker: Add the meat, then pour the braising liquid on top. Tie the fresh herbs with kitchen string and settle into the liquid. Pressure cook on high for 40 minutes. For a Dutch oven, set in the oven at 275°F for 2 1/2 to 3 hours. For a slow cooker, cook on low for 6 to 8 hours. (see why pressure cooking is so easy?) Meanwhile prepare the mushrooms: Clean the same skillet, and on medium heat, melt the butter and oil until bubbling. Add the cleaned and dry mushrooms and saute the mushrooms for about 5 minutes-- shaking the skillet intermittently until the mushrooms are lightly golden (about 7 minutes total). Remove from the skillet and set aside. Once the stew has finished cooking, it's time to add the onion and mushrooms. Release the pressure (if using a pressure cooker, obviously). Remove the herb bundle and bay leaf, then add the onions and mushrooms. Pressure cook for 5 minutes. If using a Dutch oven, allow to cook for about 10 minutes more. For a slow cooker, allow 15 to 20 minutes, depending on how hot the stew is. NOTE: If the sauce seems to thin for your liking (I like mine a bit thick) make a cornstarch slurry. I use about 2 Tablespoons cornstarch and whisk about 1/2 cup water until it is lump-free. Add in small amounts and wait a minute or so, until the sauce has thickened. Don't add the slurry all at once, or you might end up with concrete! If you do, thin with beef broth. Add a generous handful of fresh parsley and serve immediately. Traditionally, this dish is served with steamed potatoes. You can serve it with mashed potatoes or buttered noodles. I chose to make homemade egg noodles. This dish tastes even better the following day.

FRENCH STYLE BOEUF BOURGUIGNON COTTAGE-SHEPHERD'S PIE

Steps:

• Pre-heat oven to 200C/400F or Gas mark 6.
• Lightly grease a large ovenproof dish with some of the butter.
• Put your Boeuf Bourguignon, Beef or Lamb stew leftovers into the greased ovenproof dish. If the pieces of meat are a bit to chunky, break them down a bit - likewise, cut the shallots into half if necessary.
• Boil your potatoes in salted water for about 25 minutes or until very tender.
• Drain the potatoes, add the Dijon mustard, creme fraiche/sour cream, butter & season well with salt & black pepper.
• Mash thoroughly with a potato masher or a hand held blender, mash until there are no discernable lumps & the mash is well mixed.
• Spoon the mashed potatoes over the top of the meat, smoothing it all the time with the back of a spoon.
• Rough up the potato with a fork to give an attractive appearance and place the sliced tomatoes on top.
• Add the grated cheese if using.
• Bake in the preheated oven for about 25 to 35 minutes - or until the pie is well heated through & the top is golden brown and bubbling!
• Garnish with fresh parsley and serve with fresh greens, savoy cabbage, red cabbage or carrots.

BOEUF BOURGUIGNON FOR THE CROCK POT

Steps:

• Heat the oil in a large pot. Add the bacon and cook over medium heat for 8-10 minutes, stirring occasionally, until the bacon is lightly browned. Remove bacon with a slotted spoon to a 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 seared cubes to the plate with the bacon and continue searing until all of the beef is browned. Set aside.
• Toss the carrots, sliced onions, 1 tablespoon salt and 2 tablespoons pepper into the fat in the pot and cook over medium heat for 10 to 12 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 the bacon back into the pot with any juices that have accumulated on the plate. Add the wine. Bring to a boil, then add tomato paste and thyme, boil for 2-3 minutes.
• Transfer everything from the pot into the crock pot, then add the hot beef broth. Stir once, then cover and let cook on high for 3 hours.
• Meanwhile, thaw the frozen onions.
• After 3 hours, saute the mushrooms in 2 tablespoons butter until lightly browned. Set aside.
• In the remaining 2 tablespoons butter saute the thawed onions until translucent, then add the flour, stir well, and add the sauted mushrooms.
• Add onions and mushrooms to the crock pot, stir well to combine, then continue cooking for another 45 minutes. Season to taste, if necessary.
• For serving, rub each slice of bread on one side with the garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
• If sauce is too thin, dissolve one teaspoon to one tablespoon in some cold water and stir into still simmering stew.

ANTHONY BOURDAIN'S BOEUF BOURGUIGNON

Steps:

• Stage One: Season the meat with salt and pepper. In a Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat in batches -- NOT ALL AT ONCE! -- and sear on all sides until it is well browned (not gray). You dump too much meat in the pot at the same time and you'll overcrowd it; cool the thing down and you won't get good color. Sear the meat a little at a time, removing it and setting it aside as it finishes. When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to medium high until the onions are soft and golden brown (about 10 minutes). Sprinkle the flour over them. Continue to cook for about 4 to 5 minutes, stirring occasionally, then add the red wine. Naturally, you want to scrape up all that really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil. Stage Two: Return the meat to the pot and add the carrots, garlic and bouquet garni. Add just enough water (and two big spoons of demi-glace, if you have it) so that the liquid covers the meat by one-third -- meaning you want a ratio of 3 parts liquid to 2 parts meat. This is a stew, so you want plenty of liquid even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender). You should pay attention to the dish, meaning to check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid, scorching. You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the chopped parsley to the pot, and serve.

CROCK POT DRUNKEN BOEUF BOURGUIGNON (BEEF BURGUNDY

Steps:

• 1. Season the beef with pepper & put it in your slow cooker.
• 2. Cook bacon in a skillet until crisp, about 8 - 10 minutes.
• 3. Put your diced onions in the skillet with the tomato paste, garlic & thyme until onions are unfrozen & soft, about 3 minutes.
• 4. Put in your flour & stir for 1 minute to get the flour taste out of it.
• 5. Stir in 2 C wine & get all the bacon bits off the bottom of the pan, cook 2 minutes.
• 6. Pour into the slow cooker. (Don't worry about room for the rest of the ingredients. This will cook down enough to add the other stuff later).
• 7. Pour in broth, soy sauce (give a quick stir) & bay leaves.
• 8. Cover & cook for 9 - 10 hours on LOW.
• 9. About 30 minutes before it's done, put your pearl onions, water, butter & sugar in a pan & sauté until the onions are soft, about 5 minutes.
• 10. Pour in 2 C wine & reduce, about 5 minutes.
• 11. Throw in the mushrooms & sauté about 10 minutes.
• 12. Throw it all in the slow cooker & let it cook for about 15 more minutes.
• 13. Serve over mashed potatoes, egg noodles or white rice with a nice glass of wine & you will be happy happy happy!

BOEUF BOURGUIGNON WITH MUSHROOM COUSCOUS

Steps:

• Trim and cut the beef into 1 1/2-by-1/2-inch pieces. In a paper or plastic bag, combine the flour, salt, and pepper. Add the beef to the bag, and shake to coat. Set aside.
• Cube the salt pork. In a heavy, medium non-reactive pan over medium-high heat, cook until browned, 6 to 8 minutes. With a slotted spoon, transfer to a small bowl and set aside.
• To the same pan, add the carrots and half of the diced onions. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 10 minutes. With a slotted spoon, transfer them to a small bowl and set aside.
• To the same pan over medium-high heat, add 2 tablespoons of the olive oil. Cook the beef in batches, until browned on all sides, 6 to 8 minutes. Return the beef to the pan. Add the wine, 2 1/4 cups of the beef broth, the bay leaves, garlic, celery, and herbes de Provence. Reduce heat to medium. Cover and cook until the beef is tender, 1 1/4 to 1 1/2 hours. Do not allow the liquid to cook away. Add additional broth, if necessary.
• Meanwhile, in a small saucepan filled with boiling water, blanch the pearl onions for 1 minute. Drain and let cool. Peel the onions and set aside.
• Cut the caps off of 12 mushrooms and set aside. Finely dice the stems along with the remaining mushrooms. Set aside.
• When the beef is tender, add the reserved salt pork, pearl onions, and mushroom caps. Cook until the mushroom caps are tender, 15 to 20 minutes. Discard the bay leaves. Keep the stew warm until ready to serve.
• In a medium skillet over medium-high heat, heat 2 tablespoons of the olive oil. Cook the remaining diced onion and the bell pepper, stirring occasionally, until the onion turns golden, 4 to 5 minutes. Add the diced mushrooms, and cook until tender, 3 to 4 minutes. Season with additional salt and pepper. Set aside.
• To prepare the couscous, in a medium saucepan over medium heat, bring the remaining cup of beef broth and tablespoon of olive oil to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until couscous is tender, 12 to 15 minutes. Combine the couscous with the mushroom-vegetable mixture.
• Lightly oil a 6-cup light mold. Spoon the couscous into the mold and pat down firmly. Invert the mold onto a large serving platter. With a slotted spoon, transfer the beef to the center of the ring. Spoon half of the wine sauce over the beef. Arrange the pearl onions and mushroom caps around the base of the ring. Garnish with parsley. Serve with the remaining sauce on the side.

BOEUF BOURGUIGNON

Steps:

• Preheat oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a 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, onions, 1 T of the salt and 2 t of the pepper into the fat in the pot and cook over medium heat for 10 to 12 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 the bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid and put it in the oven for about 1 1/4 hours, or until the meat and veggies are very tender when pierced with a fork. Remove from the oven and put on top of the stove.
• Combine 2 T of the butter and all of the flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, saute the mushrooms in the remaining 2 T of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 mintues. Season to taste.
• Rub each slice of bread on one side with the garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
• Note: if the sauce is too thin, you can add more of the butter and flour mixture.

BOEUF BOURGUIGNON 101

Steps:

• Cut two 12-by-22-inch pieces of cheese-cloth; lay them on a clean work surface, overlapping each other perpendicularly in the center to form a cross. Pile the chopped onion, carrots, garlic cloves, parsley sprigs, thyme, rosemary, bay leaves, and peppercorns in the center.
• Gather the ends together to enclose contents completely, and tie the top with kitchen twine. Place in an 8-quart Dutch oven, and set aside.
• Preheat oven to 300 degrees. Heat oil in a large skillet over medium heat. Add salt pork, and saute until brown and crisp, about 7 minutes. Using a slotted spoon, transfer pork to Dutch oven, leaving rendered fat in skillet.
• Season beef cubes with salt and pepper. Working in two batches, place beef in skillet in a single layer; cook until dark brown on all sides, about 6 minutes total.
• Using tongs, transfer beef to Dutch oven, reserving fat in skillet.
• Whisk the flour into fat in the skillet. Slowly whisk in beef stock, and bring to a simmer over medium heat, stirring frequently until thickened.
• Pour mixture into Dutch oven around cheesecloth bundle. Add wine and tomato paste, and season with salt and pepper; stir to combine. Bring to a boil over high heat. Cover; transfer to oven. Cook until beef is very tender, about 2 1/2 hours.
• Remove pot from oven, and transfer cheesecloth bundle to a large sieve set over a bowl. With a wooden spoon, press on bundle to release as much liquid as possible. Discard bundle, and pour accumulated juices into Dutch oven.
• Remove beef and pork from Dutch oven; reserve. Return liquid to a boil over high heat; reduce to 4 cups, about 10 minutes. Skim surface as needed with a large metal spoon. Reduce heat to low; return beef and pork to Dutch oven.
• While sauce is reducing further, set the skillet over high heat. Add the pearl onions, the water, butter, sugar, and a large pinch of salt. Bring to a boil, and reduce heat to medium; simmer until almost all the liquid evaporates, 5 to 8 minutes. Raise heat to medium-high, and add the mushrooms. Cook, stirring occasionally, until vegetables are browned and glazed, about 5 minutes. Remove from heat. Transfer contents to Dutch oven, and simmer over medium heat until heated through. Adjust seasoning with salt and pepper as desired, and serve at once. Garnish each serving with chopped parsley.

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.

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:

• For the beef: Place the beef into a large nonreactive bowl and add the wine. Wrap tightly with plastic wrap and let marinate overnight in the fridge.
• Drain the beef in a colander with a bowl underneath, reserving the marinade. Place the flour, pepper and some salt in a shallow plate and, working in batches, toss the beef in the flour, shaking off any excess.
• In a heavy-bottomed pot over medium heat, cook the bacon until the fat has been rendered and the bacon is slightly crispy. Using a slotted spoon, remove the bacon from the pot, leaving the fat in the pot and reserving the cooked bacon.
• Working in batches, add the coated beef to the pot with the reserved bacon fat and brown on all sides, about 8 minutes per batch. Transfer the beef from the pot to a bowl and repeat with the remaining beef and seasoned flour until all the beef has been browned. Pour off any excess fat in the pot and increase the heat to high. Pour the sherry into the pot and, using a wooden spoon, scrape up the bits on the bottom of the pot. Pour the liquid over the beef.
• For the bouquet garni: Using kitchen string, tie together the celery, parsley stems, thyme, and bay leaves, making a bouquet garni.
• For the stew: Melt 3 tablespoons of the butter over medium heat in the same pot used to brown the beef and add the garlic, carrots and onions. Cook until the onions are slightly golden, about 4 minutes. Add the tomato paste and cook, stirring constantly for 1 minute. Add the reserved marinade, beef with juices, cooked bacon and bouquet garni, and bring to a simmer. Cook over medium-low heat, partially covered, until the beef is tender, 2 1/2 to 3 hours.
• In a large pot, bring salted water to a boil and blanch the pearl onions for 2 minutes. Drain, rinse under cold water, peel and set aside.
• Melt 1 tablespoon butter in a medium saucepan over high heat until the foam subsides. Saute the onions until brown spots appear. Add 1 3/4 cups water, bring to a simmer and partially cover. Season with salt and pepper. Cook until they are tender, about 20 minutes. Uncover and cook until the liquid is reduced and the onions are glazed, about 10 minutes.
• Over high heat, melt the remaining tablespoon butter in a large nonstick skillet and saute the mushrooms until they are golden and all the liquid they have released evaporates, 8 to 10 minutes. Season with salt and pepper.
• Wait until the last 15 minutes of cooking the stew to add the pearl onions and mushrooms, and then cook for the remaining 15 minutes. Remove the bouquet garni and skim the fat from the stew. Season with salt and pepper.
• Serve stew over roasted fingerling potatoes and garnish with chopped parsley.