30 MINUTE BEEF BOURGUIGNON RECIPES

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30-MINUTE FILET BOURGUIGNONNE WITH MASHED POTATOES RECIPE



30-Minute Filet Bourguignonne with Mashed Potatoes Recipe image

An earthy red, such as pinot noir, is the wine traditionally used in Burgundy, where the classic time-consuming stew was born. Serve the dish with mashed potatoes, as the recipe directs, or opt for pappardelle pasta, if you prefer.

Provided by Deb Wise

Total Time 30 minutes

Yield Serves 4 (serving size: 1/2 cup potatoes and about 3/4 cup stew)

Number Of Ingredients 18

1 pound baking potato, peeled and cut into 1-inch pieces
1 cup frozen pearl onions
1 pound beef tenderloin, cut into 2-inch pieces
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
5 teaspoons butter, divided
1 bacon slice, finely chopped
1 (8-ounce) package mushrooms, quartered
1 garlic clove, finely chopped
½ teaspoon chopped fresh thyme
½ teaspoon sugar
2 teaspoons no-salt-added tomato paste
½ cup earthy red wine
1 cup fat-free, lower-sodium beef broth
2 tablespoons water
2 teaspoons all-purpose flour
3 tablespoons 2% reduced-fat milk
Fresh thyme sprigs (optional)

Steps:

  • Place potato in a saucepan over high heat; cover with cool water. Bring to a boil; cook 10 minutes or until very tender. Drain. Return potato to pan; keep warm.
  • While potato cooks, place onions in a microwave-safe bowl; cover with a paper towel. Microwave at HIGH 4 minutes. Finely chop 1 (2-inch) cube of tenderloin, and set aside. Pat dry the remaining beef cubes with a paper towel; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat a 12-inch cast-iron skillet over medium-high heat. Melt 1 tablespoon butter in pan; swirl to coat. Add seasoned beef cubes; sauté 3 minutes, turning to brown on all sides. Remove beef from pan. Add finely chopped beef and bacon to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until mushrooms brown, stirring occasionally. Add garlic, chopped thyme, and sugar; sauté for 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add wine, and bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by half.
  • Add onions and broth; bring to a boil. Cook for 1 minute. Combine 2 tablespoons water and flour in a bowl, stirring with a whisk until smooth. Add flour mixture to pan; cook for 1 minute, stirring constantly. Return browned beef cubes to pan; cook 2 minutes or until thoroughly heated and cooked to medium-rare or desired degree of doneness.
  • Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 teaspoons butter, and milk to potatoes in saucepan; mash with a potato masher until desired consistency. Serve beef and sauce over potatoes; garnish with thyme sprigs, if desired.

Nutrition Facts : Calories 382 calories, CarbohydrateContent 28.4 g, CholesterolContent 91 mg, FatContent 13.4 g, FiberContent 2.7 g, ProteinContent 31.1 g, SaturatedFatContent 6.2 g, SodiumContent 505 mg

BEEF BOURGUIGNON | RACHAEL RAY IN SEASON



Beef Bourguignon | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 50 minutes

Number Of Ingredients 12

2 slices bacon, chopped
1 pound beef chuck stew meat, 1 cut into 1 /2 -inch cubes
2 cups white mushrooms, quartered
¾ pound carrots, peeled and chopped into 1/2-inch pieces
1 large onion, chopped
2 tablespoons tomato pastd
1 tablespoon butter
2 tablespoons flour
1 cup beef stock
¾ cup dry red wine
2 tablespoons fresh thyme
1 small baguette, cut into 8 slices

Steps:

  • In a large Dutch oven, cook the bacon over medium-high until crisp, 4 minutes. Using a slotted spoon, transfer to a bowl. Season the beef with salt and pepper and add it to the pot in a single layer. Cook, stirring, until browned all over, about 8 minutes. Transfer to a plate. Add the mushrooms and cook, stirring occasionally, until browned, about 4 minutes.
  • Reduce the heat to medium and stir in the cooked meat, carrots, onion, tomato paste and butter. Season and cook, stirring, 1 minute. Sprinkle with flour and cook, stirring, 2 minutes. Stir in the stock, wine and 1 tbsp. thyme; bring to a boil. Reduce the heat to medium-low, cover and simmer until the meat is tender and the sauce 1 thickens, about 1 1/2 hours.
  • Stir in the cooked bacon; season. Divide among bowls, garnish with the remaining thyme and serve with the baguette slices.

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JULIA CHILD'S BEEF BOURGUIGNON (BOEUF À LA BOURGUIGNONNE ...
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From plattertalk.com
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