BEEF BURGUNDY STEW RECIPE | MYRECIPES
The Vice President for the Southern division of Sears, Roebuck, and Co. sent us this recipe after a trip to France.
Provided by MyRecipes
Total Time 3 hours 45 minutes
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place meat and wine in a medium bowl; chill 1 hour. Remove meat using a slotted spoon; reserve wine in a small saucepan. Pat meat dry with paper towels.
- Cook reserved wine over medium-high heat, stirring occasionally, 15 minutes or until reduced to 1 cup.
- Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or until vegetables and meat are cooked. Sprinkle flour over meat mixture, and cook, stirring constantly, 1 minute. Stir in reduced wine, salt, pepper, and 1/4 cup beef broth. Cover and reduce heat to low; simmer, stirring occasionally, 2 hours, adding up to 1/2 cup beef broth if needed.
BEEF SIRLOIN TIP ROAST WITH MUSHROOMS RECIPE | ALLRECIPES
This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven.
Provided by JimChicago52
Categories Roasts
Total Time 1 hours 55 minutes
Prep Time 10 minutes
Cook Time 1 hours 35 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
- Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
- Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.
Nutrition Facts : Calories 373.4 calories, CarbohydrateContent 14.2 g, CholesterolContent 98.1 mg, FatContent 15.9 g, FiberContent 3.9 g, ProteinContent 43.1 g, SaturatedFatContent 5.5 g, SodiumContent 1293.6 mg, SugarContent 3.1 g
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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
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