Beef Bourguignon White House Recipes

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.

Steps:

• Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
• Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
• Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
• Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

Steps:

• Place beef in a large bowl. In a small bowl, whisk together flour, 2 teaspoons salt, and 1 teaspoon pepper. Sprinkle flour mixture over beef; toss to coat beef evenly.
• Heat a 12-inch heavy-bottom skillet over medium heat. Add about 1 tablespoon canola oil; swirl to coat bottom of skillet. Heat oil to just below smoking point. Test by placing one piece of beef in pan; it should sizzle the moment it touches the pan. If beef spits, sputters, and smokes, pan is too hot; remove it from the heat to cool. If beef does not sizzle, pan is not hot enough; wait a minute or two more. Brown beef in about 8 manageable batches: Arrange 1/8 of the meat in skillet so cubes do not touch. Cook until dark crust has formed and beef easily releases from pan when lifted with tongs, about 3 minutes. Brown all sides of each piece in this manner. Transfer first batch of browned beef to large Dutch oven. Return skillet to heat. Deglaze skillet: Pour in 1/8 of the wine (about 3 ounces); use a wooden spoon to loosen bits that have cooked onto skillet. Pour wine and deglazed juices into Dutch oven. Return skillet to heat. Quickly wipe out with paper towel. Add another tablepoon canola oil; repeat process of browning beef cubes and deglazing skillet.
• When last batch of beef is browned and skillet is deglazed, return skillet to medium-low heat. Add pancetta; cook, stirring occasionally, until golden brown, about 10 minutes. With slotted spoon, transfer pancetta to Dutch oven. Pour half the oil from skillet into a small bowl; set aside. In oil that remains in skillet, cook half the sliced onions, carrots, and parsnips, stirring often, until onions are transparent, and carrots and parsnips have softened, about 10 minutes. With slotted spoon, transfer to Dutch oven. Cook remaining half of vegetables in reserved oil from skillet; transfer to Dutch oven.
• Prepare bouquet garnish: Place bay leaf, thyme, parsley, and peppercorns on square of cheesecloth; tie with kitchen twine; add to Dutch oven. Pour enough water into Dutch oven to barely cover meat, about 2 quarts. Bring to a boil; reduce heat, and gently simmer, partly covered, until beef is tender, about 2 1/2 hours.
• Meanwhile, place potatoes in a medium saucepan; cover with salted water, and bring to a boil over high heat. Reduce heat; simmer, uncovered, until tender. Warm cream in a small pan over medium heat. Drain potatoes; when cool enough to handle, press through ricer into medium bowl. Stir with a wooden spoon until smooth, 1 to 2 minutes. Cut 1 stick butter into chunks; add to potatoes, and whisk to incorporate. Drizzle in hot cream, whisking constantly. Whisk in 2 teaspoons salt, 1/2 teaspoon pepper, and the nutmeg. Set aside.
• In a large skillet over medium-high heat, melt 2 tablespoons butter; add pearl onions, and saute until golden, about 10 minutes. Remove from heat; add to Dutch oven. Return skillet to heat; add remaining 2 tablespoons butter, and melt. Add mushrooms; cook just until mushrooms release liquid, 3 to 4 minutes. Transfer to Dutch oven. Continue to simmer stew until beef is very tender and pearl onions are very soft, about 30 minutes more. Remove bouquet garni; discard.
• Heat oven to 475 degrees. Spoon stew into individual ovenproof ramekins about 5 inches wide and 3 inches tall. Top each with large spoonful (about 1 cup) reserved mashed potatoes. Garnish each with oregano sprig. Place ramekins on baking sheet; bake until crust is golden, about 15 minutes. Serve hot.

Steps:

• For the bouquet garni: Wrap the herbs in cheesecloth and secure with butcher's twine, leaving about 6 inches of excess string. Set aside.
• For the beef bourguignon: Cook the bacon in a large Dutch oven over medium heat until browned but not fully rendered, 5 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate.
• Place the flour in a shallow bowl. Season the beef well with salt and pepper, then toss it in the flour to coat, shaking off the excess flour. Add the oil to the Dutch oven, heat until shimmering, and then brown the beef in batches. Using a slotted spoon, transfer the browned pieces to a large bowl.
• Add the mushrooms to the pan. Season with salt and pepper. Cook until browned, about 4 minutes. If the pan looks dry, add more olive oil. Push the mushrooms to the sides of the pan, add the onions and cook until lightly browned, 6 to 8 minutes. Season again with a pinch of salt and pepper. Add the garlic and cook until fragrant, about 1 minute. Carefully tie the bouquet garni to the handle of the pot and drop the bouquet into the vegetables (or simply toss the whole bouquet into the pot). Add the carrots and tomato paste and cook, stirring, for 2 minutes. Add the red wine, increase the heat, and bring to a boil. Then reduce the heat and simmer for 2 minutes, stirring up the browned bits stuck to the bottom of the pan with a wooden spoon. Add the broth and 1 cup water and return the meat and bacon to the pan. Simmer, covered, for 1 hour.
• Add the pearl onions to the pot and cook, partially covered, until the meat is very tender when pierced with a fork, 1 hour more. Remove the bouquet garni. Season the stew to taste with salt and pepper. Garnish with parsley leaves to serve.

Steps:

• Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
• Heat oven to 200C/180C fan/gas 6.
• Place a colander over another large bowl and strain the marinated meat, keeping the wine.
• Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
• Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
• Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
• Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
• To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
• Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
• Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.