Best Boeuf Catalan Recipes

BOEUF BOURGUIGNON

Boeuf Bourguignon image

Can be served over rice or noodles.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h34m

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup vegetable oil
5 onions, sliced
2 pounds lean beef, cut into 1-inch cubes
1 ½ tablespoons all-purpose flour
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
freshly ground black pepper to taste
1 cup dry red wine
½ cup beef broth
1 (8 ounce) package sliced fresh mushrooms

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.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 16.2 g, Cholesterol 57.7 mg, Fat 20.7 g, Fiber 2.8 g, Protein 19.7 g, SaturatedFat 6.5 g, Sodium 97.3 mg, Sugar 6.7 g

SHORTCUT BEEF CATALAN

Shortcut Beef Catalan image

This Spanish beef and bean stew normally cooks long and slow because tough cuts of meat are used. By substituting ground beef, I've pared cooking time to about 50 minutes. I've also significantly trimmed prep time by using packaged, peeled baby-cut carrots, bottled salsa, and canned cannellini.

Provided by Food Network

Categories main-dish

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

1 tablespoon extra-virgin olive oil
6 strips lean bacon, snipped crosswise into julienne strips
1 pound lean ground beef chuck
2 cups fresh or frozen chopped onions (2 medium-large yellow onions)
2 large garlic cloves, minced
One 1-pound packaged peeled baby-cut fresh carrots
2 whole bay leaves
Two 3-inch sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled
One 3-inch strip orange zest
One 1-inch piece cinnamon stick
2 whole cloves
One 10 1/2-ounce can beef consomme
1 cup dry red wine
One 1-pound jar chunky salsa (not too spicy)
2 tablespoons tomato paste
One 1-pound 3-ounce can cannellini (white kidney beans), drained
3 tablespoons minced Italian (flat-leaf) parsley
Salt and freshly ground black pepper

Steps:

Heat oil in medium-size Dutch oven over moderate heat 1 minute. Add bacon and cook, stirring often, until only browned bits remain, about 5 minutes. Lift brown bits to paper toweling to drain. Raise burner heat to high.
Pat ground chuck into large flat patty and brown in drippings, allowing about 3 minutes per side; life to plate and reserve.
Reduce heat to moderate; add onions, garlic, carrots, bay leaves, thyme, orange zest, cinnamon, and cloves to Dutch oven and cook, stirring frequently, 5 minutes until onions are golden.
Add consomme and wine, bring to gentle boil, set lid on askew, and cook 15 minutes. Lay meat patty on top of stew, set lid on askew, and cook 15 minutes more.
Break meat into 1 1/2-inch clumps, mix in salsa and tomato paste, and cook uncovered 5 minutes. Add cannellini, parsley, and reserved bacon and bring just to serving temperature. Season to taste with salt and pepper.
Remove bay leaves, thyme sprigs, and cinnamon stick, ladle into heated soup plates, and serve.