BOURGUIGNONNE RECIPES
BEEF BOURGUIGNON RECIPE | BBC GOOD FOOD
The secret to this 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
Total Time 4 hours 15 minutes
Prep Time 45 minutes
Cook Time 3 hours 30 minutes
Yield 6
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 of red wine and some pepper, then cover and leave in the fridge overnight.
- Heat the 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, FatContent 39 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 67 grams protein, SodiumContent 2.09 milligram of sodium
BOEUF BOURGUIGNON RECIPE | ALLRECIPES
Can be served over rice or noodles.
Provided by Allrecipes Member
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 2 hours 34 minutes
Prep Time 20 minutes
Cook Time 2 hours 14 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
- Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
- Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.
Nutrition Facts : Calories 350.2 calories, CarbohydrateContent 16.2 g, CholesterolContent 57.7 mg, FatContent 20.7 g, FiberContent 2.8 g, ProteinContent 19.7 g, SaturatedFatContent 6.5 g, SodiumContent 97.3 mg, SugarContent 6.7 g
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BEEF BOURGUIGNON RECIPE | ANNE BURRELL | FOOD NETWORK
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Reviews 4.6
Total Time 16 hours 0 minutes
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- Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.
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QUICK BEEF BOURGUIGNONNE RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Total Time 20 minutes
Calories 525 calories per serving
Reviews 4.5
Total Time 20 minutes
Calories 525 calories per serving
- Heat the oil in a large saucepan over medium-high heat.Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned, about 5 minutes. Transfer the steak to a bowl and set aside.Add the mushrooms and onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half, 5 to 6 minutes. Stir in the soup and 1/4 cup water and bring to a boil. Add the steak and juices from the bowl and simmer, 2 minutes.Divide into individual bowls and sprinkle with the parsley, if using.
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FONDUE BOURGUIGNONNE RECIPE | MARTHA STEWART
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From marthastewart.com
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FONDUE BOURGUIGNONNE RECIPE - FOOD.COM
Make and share this Fondue Bourguignonne recipe from Food.com.
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Reviews 5.0
Total Time 10 minutes
Calories 1624.5 per serving
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Reviews 5.0
Total Time 10 minutes
Calories 1624.5 per serving
- Offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce.
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The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavor. When we ran this recipe in 1949, it took a full day's work, most of it cleaning and prepping the fresh snails. We found that canned snails work just as well and turn this appetizer into one that can be whipped up anytime.
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Reviews 5
Total Time 2 hours 30 minutes
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From jamieoliver.com
Calories 345 calories per serving
Calories 345 calories per serving
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From tablespoon.com
Total Time 6 hours 0 minutes
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Calories 970 per serving
From tablespoon.com
Total Time 6 hours 0 minutes
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