SLOW-SIMMERED BURGUNDY BEEF STEW RECIPE: HOW TO MAKE IT
My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. —Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 15 minutes
Prep Time 30 minutes
Cook Time 01 hours 45 minutes
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.
Nutrition Facts : Calories 419 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 949mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 37g protein.
BEEF BURGUNDY - COOK'S ILLUSTRATED | RECIPES THAT WORK
The essence of this hearty French beef stew is flavor, and lots of it. The secrets? Use the right cut of meat, salt pork, and a brown roux; forget canned beef stock; and buy the best bottle of wine you can afford.
Provided by Cook's Illustrated
Yield Serves 6
Number Of Ingredients 1
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JAMIE OLIVER EASY BEEF BOURGUIGNON RECIPE
From thehappyfoodie.co.uk
Total Time 4 hours 30 minutes
Get ahead: Chop the beef cheeks into 5cm chunks. Wash, trim and chop the carrots and celery into 3cm chunks. Peel the garlic and onion, then roughly chop. Place it all in a large bowl with the mustard, bay, cloves, a generous pinch of black pepper and the wine. Mix well, then cover and refrigerate overnight.
On the day: Preheat the oven to 160ºC. Pour the contents of the beef bowl into a colander set over another bowl. Pick out just the beef and pat dry with kitchen paper, then toss with the flour. Put a large casserole pan on a medium heat and melt the butter with 2 tablespoons of olive oil. In batches, brown the floured beef all over, turning with tongs and removing to a plate with any crispy bits once browned. Tip the veg into the pan, and cook for 10 minutes, or until starting to caramelize, stirring occasionally and scraping up any sticky bits. Return the beef to the pan, pour over the reserved wine and 750ml of boiling water, then bring to a simmer. Cover with a scrunched-up sheet of damp greaseproof paper and transfer to the oven for around 4 hours, or until the beef is beautifully tender, topping up with splashes of water, if needed.
To serve: When the beef is perfect, turn the oven off. Slice the bacon, then place in a large non-stick pan on a medium-high heat. Peel, chop and add the shallots, tossing regularly, then trim and halve or quarter the mushrooms, adding to the pan as you go. Cook for 15 to 20 minutes, or until golden, stirring regularly. Finely chop and toss through the parsley leaves, then pour the contents of the pan over the bourguignon and season to perfection, tasting and tweaking. Serve with the mash (page 290 of Together) and garlicky greens (page 291 of Together).
CALORIES 345kcal FAT 13.2g SAT FAT 4.8g PROTEIN 34.4g CARBS 11g SUGAR 4.2g SALT 0.7g FIBRE 2.8g
BEEF BURGUNDY - COOK'S ILLUSTRATED | RECIPES THAT WORK
From cooksillustrated.com
Cuisine French
BURGUNDY BEEF STEW RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.6
Total Time 3 hours 0 minutes
Category main-dish
- Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.
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