BURGUNDY FOOD RECIPES

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BURGUNDY MUSHROOMS RECIPE | REE DRUMMOND | FOOD NETWORK



Burgundy Mushrooms Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 9 hours 15 minutes

Prep Time 15 minutes

Cook Time 9 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

4 pounds white button mushrooms
1 liter Burgundy wine (other dry red wines will work)
2 cups boiling water
1/2 pound (2 sticks) butter
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dill seed
1 teaspoon freshly ground black pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 cloves garlic, peeled
Salt
Crusty bread, for serving

Steps:

  • Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine. 
  • Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours. 
  • Remove the lid, and then continue cooking, uncovered, for 3 hours. 
  • Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness. 

BURGUNDY BEEF STEW RECIPE | REE DRUMMOND | FOOD NETWORK



Burgundy Beef Stew Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 3 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 14

4 slices bacon, chopped
One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes 
Kosher salt and freshly ground black pepper
1 onion, finely chopped 
1 stalk celery, finely chopped 
5 carrots, 1 finely chopped, 4 cut into 1-inch pieces
2 heaping tablespoons tomato paste 
1 tablespoon all-purpose flour 
6 cloves garlic, finely chopped 
1 bottle Burgundy wine
1 pound button mushrooms 
One 14-ounce package frozen pearl onions 
3 to 4 cups low-sodium beef broth 
Chopped fresh parsley, for serving 

Steps:

  • Preheat the oven to 325 degrees F.
  • Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
  • Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
  • Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
  • Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.

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BEEF BURGUNDY RECIPE: HOW TO MAKE IT - TASTE OF HOME
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  • In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.
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SLOW-SIMMERED BURGUNDY BEEF STEW RECIPE: HOW TO MAKE IT
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