BEEF BOURGUIGNON RECIPE: HOW TO MAKE IT - TASTE OF HOME
This stovetop stew is loaded with taste, but is easy to do. While the name sounds fancy, even a beginning cook can master it. It's our traditional holiday meal.—Elodie Rosinovsky, Brighton, Massachusetts
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 30 minutes
Prep Time 30 minutes
Cook Time 03 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Brown stew meat in drippings in batches. Remove and keep warm., In the same pan, saute onion and carrot until crisp-tender. Stir in flour until blended. Gradually add wine and broth; stir in bay leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a boil. Reduce heat; cover and simmer for 2 hours., In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Stir into stew; cook 30 minutes longer., Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat and discard bay leaves. Stir in chocolate until melted. Serve with mashed potatoes.
Nutrition Facts : Calories 349 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 334mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 26g protein.
ULTIMATE BEEF BOURGUIGNON RECIPE | DELICIOUS. MAGAZINE
There’s something infinitely comforting about meltingly tender beef, velvety, sweet shallots and smoky bacon cooked in a rich, gravy-like red wine sauce. The French have got it right with this one – make this classic boeuf bourguignon recipe and serve with buttery mash and greens.
Provided by delicious. magazine
Total Time 4 hours 15 minutes
Prep Time 45 minutes
Cook Time 3 hours 30 minutes
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat the oven to 170°C/150°C fan/gas 3½. Pour a glug of oil into a large, lidded, flameproof casserole over a medium heat. Toss the beef in the flour, then add to the pan in batches. Brown well, then transfer each batch to a large bowl.
- Heat another splash of oil in the casserole. Add the bacon, fry until crisp, then add it to the beef.
- Fry the mushrooms until golden, then set aside in a separate bowl. Add the butter to the pan, then add the button onions/shallots and fry gently until brown (8-10 minutes). Remove and add to the mushrooms.
- Add the chopped onion and garlic to the casserole and fry gently until soft – about 10 minutes. Remove and add to the meat.
- Pour the brandy into the casserole and heat it, scraping up the browned bits from the bottom of the pan. Add the wine and bring to the boil. Return the beef, bacon, chopped onion and garlic to the casserole, add the herbs and bring back to the boil. Cover, transfer to the oven and cook for 2½-3 hours until the beef is tender.
- Remove the casserole from the oven, give the stew a stir, then taste and season. Stir in the mushrooms and the onions/shallots, then return to the oven with the lid off for 30 minutes more or until the beef is tender and the sauce is glossy. Scoop out the herbs (discard), then serve with mash and green beans.
Nutrition Facts : Calories 573kcals, FatContent 25.6g (9.9g saturated), ProteinContent 44.9g, CarbohydrateContent 9.6g (4.3g sugars), FiberContent 2g
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