BOEUF BOURGUIGNON
Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h15m
Number Of Ingredients 11
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.
BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)
Rich, savory stew of prime beef in red wine and cognac with traditional French herbs, pearl onions, garlic, mushrooms, bacon and dried orange: a French classic! A rustic country bread for mopping the juices, a tossed green salad, a platter of cheeses, and a nice bottle of red wine are all you need to round out this fabulous meal in true French style. Bon appetit! Adapted from Williams-Sonoma. Notes: Can be made in the crock-pot. I like to make this in advance, as it tastes better the second day. Occasionally I've reduced the marinade time to just an hour or two, and it still turns out fine. Freezes and reheats beautifully, and leftovers make a lovely shepherd's pie see my recipe #355446 #355446.
Provided by BecR2400
Categories Stew
Time P1DT1h
Yield 6-8 serving(s)
Number Of Ingredients 23
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.
BEEF DAUBE
Steps:
- Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
- Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
- Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
- Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.
DAUBE DE BOEUF PROVENCAL
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
- Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
- Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
- Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.
More about "daube de boeuf bourguignonne recipes"
PROVENCAL BEEF STEW RECIPE (DAUBE DE BOEUF) | FOODAL
Web Dec 26, 2020 Add the onions, carrots, mushrooms, garlic, thyme, and remaining salt and 1/4 pepper. Saute until the onions have softened, about 3 minutes. Return the beef pieces and their juices to the pan, and then …
From foodal.com
From foodal.com
DAUBE DE BOEUF FACILE : RECETTE DE DAUBE DE BOEUF …
Web 1. oignon. 2. clous de girofle. 2 carrés. de chocolat à 70% de cacao. 1 kg. de boeuf type gite ou culotte. 1.
From marmiton.org
From marmiton.org
EASY BEEF DAUBE RECIPE + VIDEO | ADELICIOUS FRENCH …
Web Dec 8, 2022 Once the tomato paste is roasted, add the tomatoes and use the liquid from them to deglaze the pan. 3. Then add the beef, salt, pepper, and Herbes de Provence and mix well. 4. Add the potatoes, water, …
From twosleevers.com
From twosleevers.com
BEEF DAUBE PROVENCAL (RED WINE STEW) - YOUR …
Web Jun 8, 2019 How to make the Daube Provencal In a casserole pour 2 tablespoon of oil Add the bacon, then all the vegetables Lay the beef Hide the chopped garlic between the meat Season with salt and pepper Add …
From yourguardianchef.com
From yourguardianchef.com
DAUBE - TRADITIONAL FRENCH BEEF STEW RECIPE | 196 FLAVORS
Web Aug 6, 2017 Add the smoked pork belly, and sauté for 3 minutes over medium heat. Add the meat, and brown the pieces of beef on each side. Pour the flour gradually and stir with a wooden spoon. Add the tomatoes, …
From 196flavors.com
From 196flavors.com
FRENCH DAUBE PROVENçALE BEEF STEW WITH ORANGE, …
Web Add the herbs (bay leaves, pepper, clove, juniper berry). Cover and cook on low heat for 2 hours. Meanwhile, prepare the two remaining oranges for dressing. Make candied orange zests (this is optional): Take of zests the …
From myparisiankitchen.com
From myparisiankitchen.com
DAUBE DE BOEUF : RECETTE DE DAUBE DE BOEUF - MARMITON
Web Étape 2. Le lendemain, remplir une cocotte d'un morceau de couenne, d'une couche de viande égouttée et d'une couche d'oignons émincés. Continuer l'opération jusqu'à ce que la cocotte soit remplie. Ajouter les …
From marmiton.org
From marmiton.org
DAUBE DE BOEUF (BEEF AND RED WINE STEW) RECIPE
Web Aug 19, 2021 Add cooled wine mixture, and toss to coat. Cover and chill overnight, about 12 hours, tossing meat twice. Preheat oven to 350°F with rack in lower third of …
From foodandwine.com
Cuisine FrenchCategory DinnerServings 6Total Time 17 hrs 55 mins
From foodandwine.com
Cuisine FrenchCategory DinnerServings 6Total Time 17 hrs 55 mins
FRENCH DAUBE DE BOEUF PROVENCAL RECIPE - THE SPRUCE EATS
Web Feb 9, 2022 Toss the beef with the flour and brown it in the hot oil . Remove the beef from the skillet and deglaze the pan with the beef stock and tomato paste, …
From thespruceeats.com
From thespruceeats.com
BEEF DAUBE RECIPE (PROVENçAL STEW) | KITCHN
Web Sep 15, 2021 Peel 1 pound carrots and chop into large pieces. Roughly chop 4 cloves garlic. Reduce the heat to medium and add the carrots and garlic to the pan. Cook, …
From thekitchn.com
From thekitchn.com
THE CLASSIC BOEUF EN DAUBE | FRENCH BISTRO RECIPE - YOUTUBE
Web Some recipes just travel true centuries without loosing it's popularity, that's the case with “Boeuf en Daube”.Boeuf en Daube is traditionally cooked in its ...
From youtube.com
From youtube.com
DAUBE DE BOEUF À LA GASCONNE (GASCON-STYLE BEEF STEW)
Web Ingredients. 3 oz. slab bacon, cut into 1/2″ matchsticks; 3 1 ⁄ 2 lb. beef chuck, trimmed and cut into 2″ pieces; Kosher salt and freshly ground pepper, to taste; 10 cloves …
From saveur.com
From saveur.com
BOEUF EN DAUBE PROVENçALE RECIPE - BBC FOOD
Web 1.5kg/3lb 5oz beef brisket, trimmed of excess fat and cut into large 6cm/2½in chunks salt, to taste 2 large onions, finely sliced 4 carrots, peeled and cut into 1cm/½in rounds 2 sticks …
From bbc.co.uk
From bbc.co.uk
DAUBE DE BOEUF RECIPE - GREAT BRITISH CHEFS
Web 200g of button mushrooms 1/2 tbsp of butter 1/2 tbsp of vegetable oil 200g of pancetta, cut into lardons 7 Add the remaining red wine to a large saucepan, bring to the boil and …
From greatbritishchefs.com
From greatbritishchefs.com
DAUBE DE BOEUF BOURGUIGNONNE RECIPE | EAT YOUR BOOKS
Web Daube de boeuf Bourguignonne from Wild Food from Land and Sea by Marco Pierre White. Shopping List; Ingredients; Notes (0) ... If the recipe is available online - click the …
From eatyourbooks.com
From eatyourbooks.com
BOEUF BOURGUIGNON | RECIPES | DELIA ONLINE
Web Method Bring 1¼ tablespoons of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a …
From deliaonline.com
From deliaonline.com
RECETTE DE BOEUF BOURGUIGNON AU MONSIEUR CUISINE - JOURNAL DES …
Web 2 days ago Préparation. 1 Peler et couper en 2 l'ail et l’oignon. Mettre dans la cuve du Monsieur Cuisine, et mixer pour 10 secondes, sur vitesse 5. 2 Laver, éplucher les …
From cuisine.journaldesfemmes.fr
From cuisine.journaldesfemmes.fr
BEEF DAUBE PROVENçAL RECIPE | MYRECIPES
Web This classic French braised beef, red wine, and vegetable stew is simple and delicious. It stands above all of our other beef recipes because it offers the homey comfort and …
From myrecipes.com
From myrecipes.com
BœUF BOURGUIGNON RECETA CARNE | HOT SEX PICTURE
Web Hot picture Bœuf bourguignon Receta Carne, find more porn picture receta boeuf bourguignon en olla de cocci n lenta sencilla cocina rico, boeuf bourguignon recette, …
From hotzxgirl.com
From hotzxgirl.com
DAUBE DE BOEUF PROVENçAL RECIPE - BBC FOOD
Web Feb 23, 2019 Ingredients For the daube de boeuf Provençal olive oil, for frying 1.2 kg/2lb 12oz or 4 beef cheeks or feather blade, trimmed 100g/3½oz smoked bacon rashers/ …
From bbc.co.uk
From bbc.co.uk
You'll also love