Best 6 Beef Burgundy Iii Recipes

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Indulge in the rich and flavorful Beef Burgundy III, a classic French dish that combines the essence of tender beef, earthy mushrooms, and robust red wine. This timeless recipe has been passed down through generations and holds a special place in the hearts of food enthusiasts worldwide. Using simple yet elegant ingredients, Beef Burgundy III captivates the senses with its aromatic bouquet and exquisite taste. With its tender beef braised in a luxurious red wine sauce, this dish offers a symphony of flavors that will transport you to the heart of France. Whether you're an experienced chef or a home cook seeking to impress your loved ones, this detailed guide will take you step-by-step through the process of creating this culinary masterpiece.

Let's cook with our recipes!

BEEF BOURGUIGNON III



Beef Bourguignon III image

This easy recipe is a firm favorite in my family for years now.

Provided by cheap chef

Categories     100+ Everyday Cooking Recipes

Time 7h

Yield 6

Number Of Ingredients 14

2 pounds lean stew beef
1 cup red wine
4 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
4 tablespoons butter
1 onion, sliced
1 tablespoon all-purpose flour
¼ cup beef broth
salt and ground black pepper to taste
2 tablespoons butter
4 ounces bacon, chopped
12 small onions
4 ounces button mushrooms, sliced

Steps:

  • In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
  • Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
  • Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.

Nutrition Facts : Calories 681 calories, Carbohydrate 18.8 g, Cholesterol 144.7 mg, Fat 49.5 g, Fiber 3.5 g, Protein 33.1 g, SaturatedFat 22 g, Sodium 376.4 mg, Sugar 7.4 g

BEEF BOURGUIGNON



Beef Bourguignon image

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.

Provided by Karina

Categories     Dinner

Time 3h15m

Number Of Ingredients 18

1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, (roughly chopped)
3 pounds (1 1/2 kg) beef brisket, trimmed of fat ((chuck steak or stewing beef) cut into 2-inch chunks)
1 large carrot (sliced 1/2-inch thick)
1 large white onion, (diced)
6 cloves garlic, (minced (divided))
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions ((optional))
3 cups red wine (like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine)
2-3 cups beef stock ((if using 2 cups of wine, use 3 cups beef stock))
2 tablespoons tomato paste
1 beef bullion cube, (crushed)
1 teaspoon fresh thyme, (finely chopped)
2 tablespoons fresh parsley, (finely chopped (divided))
2 bay leaves
1 pound fresh small white or brown mushrooms, (quartered)
2 tablespoons butter

Steps:

  • Preheat oven to 350°F (175°C).
  • Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  • Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  • In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  • Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
  • Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
  • In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
  • Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
  • Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
  • Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
  • You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  • Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
  • If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
  • To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

Nutrition Facts : Calories 673 kcal, Carbohydrate 17 g, Protein 56 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 169 mg, Sodium 620 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

BEEF BOURGUIGNON



Beef Bourguignon image

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  • Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  • 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 then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  • To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

EASY BEEF BOURGUIGNON



Easy Beef Bourguignon image

This is the speedy, easy version of boeuf Bourguignon, the classic French slow-cooked beef dish. Delicious over cooked egg noodles or mashed potatoes. Leftovers taste great as well - just reheat on the stove.

Provided by Pam Lolley

Categories     French Main Dishes

Time 1h35m

Yield 6

Number Of Ingredients 13

2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 slices thick-cut hickory smoked bacon, cut into small cubes
1 medium white onion, cut into 1/2-inch dice
2 cloves garlic, minced
1 (8 ounce) package sliced baby portobello mushrooms
2 tablespoons tomato paste
2 cups reduced-sodium beef broth
1 cup dry red wine
1 pound carrots, cut diagonally into 1/2-inch slices
2 tablespoons all-purpose flour
½ cup chopped fresh flat-leaf parsley

Steps:

  • Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
  • Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
  • Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
  • Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : Calories 581.8 calories, Carbohydrate 16.2 g, Cholesterol 121.6 mg, Fat 39.7 g, Fiber 3.6 g, Protein 32.2 g, SaturatedFat 15.3 g, Sodium 1023.9 mg

BEEF BOURGUIGNON



Beef Bourguignon image

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don't sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, roasts, soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 17

3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
2 1/4 teaspoons kosher salt, more to taste
1/2 teaspoon freshly ground black pepper
5 ounces lardons, pancetta or bacon, diced (about 1 1/4 cups)
1 onion, finely chopped
1 large carrot, sliced
2 garlic cloves, minced
1 teaspoon tomato paste
2 tablespoons all-purpose flour
1 750-milliliter bottle of red wine
1 large bay leaf
1 large sprig of thyme
8 ounces pearl onions, peeled (about 12 to 15 onions)
8 ounces cremini mushrooms, halved if large (about 4 cups)
1 tablespoon extra-virgin olive oil
Pinch sugar
Chopped flat-leaf parsley, for garnish

Steps:

  • Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
  • In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
  • 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. Repeat with remaining beef.
  • Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
  • Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
  • Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
  • To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.

Nutrition Facts : @context http, Calories 666, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1075 milligrams, Sugar 15 grams, TransFat 1 gram

BEEF BURGUNDY



Beef Burgundy image

When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. -Edna Lanam, Stockton, California

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6-8 servings.

Number Of Ingredients 16

2-2/3 cups dry red wine, divided
1 small onion, sliced
2 sprigs fresh parsley, stems removed
4-1/2 teaspoons canola oil
1 garlic clove, crushed
1 bay leaf
1/8 teaspoon white pepper
Dash dried thyme
1 beef sirloin tip roast (2 pounds), cut into 1-inch cubes
2 tablespoons all-purpose flour
3 tablespoons butter, divided
1/2 cup condensed beef consomme, undiluted
6 cups water
20 pearl onions
1 cup sliced fresh mushrooms
Hot cooked noodles

Steps:

  • 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.

Nutrition Facts :

Tips:

  • Use high-quality beef for the best flavor. Look for well-marbled cuts like chuck roast or short ribs.
  • Brown the beef in batches to prevent overcrowding the pan and ensure even browning.
  • Use a heavy pot or Dutch oven for cooking the stew. This will help to distribute the heat evenly and prevent the stew from scorching.
  • Use a good quality red wine for the stew. A full-bodied red wine like Burgundy or Cabernet Sauvignon will add rich flavor to the dish.
  • Add the vegetables to the stew towards the end of the cooking time so that they retain their texture and nutrients.
  • Serve the stew with mashed potatoes, egg noodles, or rice.

Conclusion:

Beef Burgundy is a classic French dish that is enjoyed by people all over the world. It is a hearty and flavorful stew that is perfect for a special occasion or a casual meal. With a little planning and effort, you can easily make this delicious dish at home. So next time you are looking for a satisfying and comforting meal, give Beef Burgundy a try. You won't be disappointed!

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