BEEF BOURGUIGNON
The secret to this super-rich beef casserole is to use all wine and no stock. Our ultimate beef bourguignon recipe is an instant comforting classic, full of satisfying flavours.
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 767 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 2.09 milligram of sodium
K-JON'S BEEF BOURGUIGNON
Make and share this K-Jon's Beef Bourguignon recipe from Food.com.
Provided by K-Jon Chef
Categories Stew
Time P1DT3h
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- Marinade beef with first ingredients 24 hours, discard marinade.
- Cook bacon until crispy and set aside. Brown Meat on all sides, remove with bacon.
- Add Butter if you need more Oil.
- Cook carrots, celery, onion 10 min in bacon fat.
- Add Garlic and cook 3 minute more. Salt & Pepper!
- Add Cognac & light to burn off liquor.
- Add tomato paste and thyme, parsley, bay leave & wine.
- Add meat (chuck & bacon) Cover meat with Beef stock and Worcestershire.
- Cook 10 minute & skim off brown foam (blood, yuck).
- Simmer 2 hours or more to liking. Salt & pepper.
- Add butter flour mixture (3 tbs butter room temp & 3 tbs. flour mixed well).
- Whisk into stew until blended well.
- Saute mushrooms in 2 Tbs. butter 10 minute add onions 2 minute more. Then add to stew.
- Cook 15 minute more and Eat with crusty bread!
Nutrition Facts : Calories 1910.4, Fat 118.7, SaturatedFat 49.4, Cholesterol 350.6, Sodium 2047.3, Carbohydrate 54.2, Fiber 9.1, Sugar 19.5, Protein 86.4
K JON'S BEEF STROGANOFF
Make and share this K Jon's Beef Stroganoff recipe from Food.com.
Provided by K-Jon Chef
Categories One Dish Meal
Time 1h15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 14
Steps:
- 1. Melt 4-6 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
- 2. Remove this mixture from the pan, including all juices, and set aside.
- 3. Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
- 4. Add the stock,Worcestershire, paprika, salt and pepper, and bring to a boil.
- 5. Once this boils, cover the pan again, lower heat and simmer 30 minutes.
- 6. Add mustard, nutmeg, and tarragon to mushroom mixture.
- 7. Remove lid and add onion-mushroom mixture -- simmer 10 minutes more.
- 7. Take 1 cup sour cream, add flour and mix well ( this is used to thicken sauce -- slowly add to mixture.
- 8. Bring to a boil, then reduce heat and stir in remaining sour cream.
- 9. Heat until everything is warmed through, but do not boil.
- 10. Garnish with parsley. & serve with wide egg noodles!
Nutrition Facts : Calories 3211.3, Fat 212.2, SaturatedFat 91.1, Cholesterol 1159.2, Sodium 1278.8, Carbohydrate 9.4, Fiber 1.4, Sugar 5.3, Protein 299.3
K-JON'S ITALIAN BEEF
This an authentic Italian Beef that can be served as a Main dish or I like to use it for sandwiches. Always garnish off with giardiniera.
Provided by K-Jon Chef
Categories Lunch/Snacks
Time 3h20m
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- -Season meat and brown in fat or oil on med high heat ( 5 minutes per side).
- -Add onion and garlic, saute 8 -10 minutes.
- -now add the rest of ingredients and simmer until tender (3 hours).
- - Rest meat 15-20 minutes, and strain broth, reserve pepperoncini's.
- -slice meat against grain very thin and return to broth, simmer 15 minutes more.
- - chop reserved pepperoncini's (remove stem) and use to garnish sandwich with giardiniera ( check my giardiniera recipe Don't skip ingredient!).
Nutrition Facts : Calories 666.4, Fat 45.1, SaturatedFat 18.2, Cholesterol 156.9, Sodium 932, Carbohydrate 19.4, Fiber 2, Sugar 5.6, Protein 44.7
K-JON'S HEARTY BEEF VEGETABLE SOUP
This is a rich tomato broth with beef and vegetables perfect for flu season. It is very versitile in which many different vegetables you may add. Good luck and enjoy!
Provided by K-Jon Chef
Categories Vegetable
Time 2h15m
Yield 8 8 ounce, 8 serving(s)
Number Of Ingredients 21
Steps:
- -Add all liquid ingerdients and beef boullion and
- bring to boil (I use microwave).
- - combine all dry ingredients in small bowl mix well.
- -Brown meat in oil.
- -sautee onion and garlic till soft.
- - add dry ingredients sautee 1 minute more.
- -add the rest of ingredients and simmer 1 1/2 hours or till vegetables are cooked.
Nutrition Facts : Calories 310, Fat 16, SaturatedFat 5.9, Cholesterol 57.1, Sodium 564.2, Carbohydrate 22.9, Fiber 5.1, Sugar 6.9, Protein 20.1
EASY BEEF BOURGUIGNON
This is the speedy, easy version of boeuf Bourguignon, the classic French slow-cooked beef dish. Delicious over cooked egg noodles or mashed potatoes. Leftovers taste great as well - just reheat on the stove.
Provided by Pam Lolley
Categories French Main Dishes
Time 1h35m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 581.8 calories, Carbohydrate 16.2 g, Cholesterol 121.6 mg, Fat 39.7 g, Fiber 3.6 g, Protein 32.2 g, SaturatedFat 15.3 g, Sodium 1023.9 mg
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