Best Frugal Gourmets Beef In Burgundy Recipes

BEEF BOURGUIGNON

Steps:

• Put oil in a Dutch oven or casserole that can later be covered; turn heat to medium. Add bacon, and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. Remove with a slotted spoon, add meat, and turn heat to medium-high. Cook, turning cubes as they brown and sprinkling them with salt and pepper, until meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
• Turn heat to medium, and add onions, thyme, bay leaves, garlic and parsley, with more salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes. Add wine, and let it bubble for a minute, then return meat to pan.
• Cover and adjust heat so mixture simmers gently for about an hour, then add mushrooms, onions and bacon. Re-cover, and cook until tender, adding a little more liquid if mixture threatens to dry out. Depending on meat, dish could be done in as little as 30 minutes more, or three times as long. Taste and adjust seasoning, then garnish and serve, or cover and refrigerate for up to 2 days before reheating.

FRUGAL GOURMET'S BEEF WITH BLEU CHEESE

Steps:

• Heat a large frying pan. Add the olive oil and the steaks to you perfection. (I like mine rare, very rare.) Remove to a warm plate and add the wine and the garlic and onion. Sauté just a minute and deglaze the pan by scrapping the bottom with a wooden spoon. Allow the wine to reduce be half and then add the glace de viande and the rosemary. Simmer for a moment and add the butter mixed with the cheese. Mix with a wire whip until smooth.
• Place a bit of the sauce on each plate and then a piece of the stake on top of the sauce. Add the salt and pepper at the very last, as salt will dry out the meat during the cooking process. Garnish 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.