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Beef Bourguignon - Yahoo Recipe Search
YummlyBeef Meatball Bourguignon With Ground Beef, Italian Seasoned Panko Bread Crumbs, Egg, Minced Onion, Garlic, Dried Parsley, Sea Salt, Cracked Black Pepper, All Purpose Flour, Vegetable Oil, Baby Carrots, Large Onion, Fresh Mushrooms, Garlic, Red Wine, Beef Broth, Garlic And Herb Seasoning, Dried ThymYummlyBeef Meatball Bourguignon With Fresh Bread Crumbs, Whole Milk, Ground Round, Large Eggs, Shallots, Finely Chopped Fresh Parsley, Kosher Salt, Freshly Ground Black Pepper, Vegetable Oil, Pancetta, Cremini Mushrooms, Shallots, Unsalted Butter, Carrot, All-purpose Flour, Homemade Beef Stock, Red Wine,YummlyBeef-rib Bourguignon With Shallots, Button Mushrooms, Brown Mushrooms, Bacon Rashers, Garlic Cloves, Thyme Sprigs, Fresh Bay Leaves, Dry Red Wine, Beef Stock, Tomato Paste, Beef Short Ribs, Fresh Flat Leaf ParsleyYummlyBeef {beer} Bourguignon With Bacon, Olive Oil, Chuck Roast, Salt, Pepper, Tomato Paste, Beer, Thyme Sprigs, Garlic Cloves, Onions, Baking Potatoes, Baby Carrots, Sliced Mushrooms, Butter, Flour, Chopped ParsleyYummlyBeef Vegetable Soup Bourguignon With Olive Oil, Beef Chuck, Carrots, Chopped Celery, Yellow Onions, Garlic, Red Wine, Worcestershire Sauce, Beef Broth, Red Skinned Potatoes, Tomatoes With Juice, Chard, Fresh Thyme, Bay Leaves, Salt, Pepper, Tabasco Sauce, Grated Parmesan CheeseYummlyBeef 'the Bomb' Bourguignon With Red Wine, Salt, Ground Black Pepper, Worcestershire Sauce, Rib Eye Steak, Bacon, Olive Oil, Carrots, Parsnips, Pearl Onions, Plain Flour, Minced Garlic, Beef Stock, Thyme Leaves, Italian Parsley Leaves, Oregano Leaves, Grated Parmesan, Fried OnionsYummlyBeef Bourguignon With Bacon, Stewing Beef, Kosher Salt, Sweet Onion, Carrots, Garlic, Sliced Mushrooms, Tomato Paste, Red Wine, Beef Broth, Dried Thyme, Bay LeavesYummlyBeef Bourguignon With Olive Oil, Bacon, Beef, Salt, Pepper, Medium Carrots, Sweet Onion, Garlic, Dry Red Wine, Beef Broth, Tomato Paste, Dried Thyme, Dried Parsley, Unsalted Butter, Baby Bella Mushrooms, All Purpose Flour, Pearl Onions, Bay Leaves, Fresh ThymeYummlyBeef Bourguignon With Braising Steak, Marinade, Onion, Cloves, Carrot, Peppercorns, Oil, Red Wine, Lean Bacon, Marc, Onions, Butter, Oil, Flour, Garlic, Bouquet Garni, Salt, PepperOrder Beef Bourguignon nearby
La Chatelaine1550 W Lane Ave · Open · Closes 5 PM · (614) 488-19112 Eggs, Quiches, Beignet, Brikette, Parisienne, Provençale, Fine Herbs, Croque Monsieur, Fresh Fruit Cup, House French..., Breakfast Special, Homemade Potatoes, Petit Déjeuner Français, 3 Slices of Bacon or 2 link sausages, Parfait with Yogurt, Granola & fresh fruitsLa Chatelaine French Bakery & Bistro627 High St · Open · Closes 5 PM · (614) 848-6711Caesar Salad, French Onion, Spaghetti A La Gigi, Lassiette De Fromage, Chicken Provencal..., Croquettes De Fromage, Cream Soup Of The Day, Tartare De Saumon Fume, Plateau De Charcuterie, Escargots De Bourgogne, Cream Of Tomato Basil Soup, Pomme Frites & Double SaucesSeason with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown. Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place.
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- 673
- Dinner
- 4 min
- Overview
- What Is Beef Bourguignon?
- Beef Bourguignon Ingredients
- How to Make Beef Bourguignon
- Nicole's Top Beef Bourguignon Tips
- What to Serve With Beef Bourguignon
- How to Store Beef Bourguignon
- Allrecipes Community Tips and Praise
- Ingredients
- Directions
This rich beef bourguignon smells incredible as it cooks and brings my teenaged boys running! Serve this hearty yet fancy dish with potatoes, noodles, or rice.
Make restaurant-worthy beef bourguignon at home with this top-rated recipe. It'll impress everyone at your table (even the most discerning dinner guests).
Beef bourguignon (a.k.a. beef Burgundy) is a French beef stew braised in red wine and beef broth. It also prominently features onions, carrots, and mushrooms. The dish has become synonymous with French cuisine and was famously a favorite of Julia Child.
These are the ingredients you'll need to make this top-rated beef bourguignon recipe:
For true beef bourguignon, you'll need a red Burgundy wine that is produced in the Burgundy region of eastern France with Pinot Noir grapes. Quality counts – make sure you don't use a bottle you wouldn't want to drink!
Cognac brandy enhances the overall flavor of this complex dish.
You'll need fresh onions, carrots, and mushrooms. You'll also need a can of tomato paste.
You'll need olive oil for browning the beef and sauteing the mushrooms.
This traditional beef bourguignon is seasoned with parsley, a bay leaf, garlic, black peppercorns, garlic, salt, and pepper.
Making beef bourguignon isn't hard, but you do have to follow a fairly lengthy series of steps. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect:
1. Start marinating the meat two days in advance. Chill in the fridge.
2. Brown the beef in olive oil until browned on all sides, then transfer to a bowl.
3. Sauté the bacon in the same skillet, then move the bacon to the beef bowl.
4. Deglaze the skillet with a cup of the marinade.
5. Sauté the onions and carrots. Move the veggies to the bowl with the meat.
"Don't be intimidated by its fancy name, beef bourguignon is just a classic beef stew," according to culinary producer Nicole McLaughlin (a.k.a.
). Here are a few of her best beef bourguignon tips and tricks:
When you remove the beef from the marinade, make sure it's completely dry before you brown it so it can achieve the color you're after (the flavor has already been absorbed).
You'll know the beef is ready to flip when it easily releases from the pan. "It'll tell you when it's ready," says Nicole.
Ladle the beef bourguignon over rice,
, or egg noodles. That's certainly a very filling meal in and of itself, so you don't technically need to add any sides. Of course, a nice loaf of
Allow the beef bourguignon to cool completely, then transfer it to an airtight container and store it in the fridge for three to four days.
"It was wonderful," raves Julie. "I didn't have beef broth, so I used a can of consomme. I didn't have Burgundy wine but used a red wine that I had open. I made it a day ahead and then reheated it and added the mushrooms just before serving."
"Totally worth the work," according to TwinMama+1. "My first ever Beef Bourguignon. Marinated 36 hours instead of 48 because we forgot to make it Friday evening, but otherwise didn't change a thing."
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
1 (10.5 ounce) can beef broth
salt and pepper to taste
For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.
For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).
Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.
Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.
- Dinner
- 6 min
- 458
Step 3. Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown.
- French
- Dinner, Soups And Stews, Main Course
- 563
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and ...
- Main-Dish
- 5 min
- 762
- Ina Garten Bio & Top Recipes
Feb 3, 2021 · Brown beef and vegetables: Preheat oven to 180°C / 350°F (160°C fan). Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels. Season beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper. Brown beef: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over high heat.
- (129)
- French
- Main, Stew
- 745
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Nov 17, 2022 · Pour in the wine and bring to a rapid boil for one minute, deglazing the bottom of the pan (scraping up the browned bits). Add the beef broth, tomato paste, porcini mushrooms and seasonings. Return the beef and bacon to the Dutch oven. Cover and place on the middle rack of the oven. Bake for 2 1/2 hours.
Feb 27, 2019 · Remove the bacon with a slotted spoon. Add the carrots, pearl onions, and mushrooms and sauté 2-3 minutes until tender. Remove and set aside. Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour. Add the beef and the vegetables back to the pot and stir.
