Best 2 Beef Miroton Recipes

**Beef Miroton: A Classic French Beef Stew with a Rich, Flavorful Sauce**

Beef miroton is a classic French beef stew that is made with inexpensive cuts of beef that are braised in a rich, flavorful sauce. The beef is first browned in butter, then simmered in a red wine sauce made with onions, carrots, celery, and tomatoes. The sauce is thickened with a roux, and the stew is typically served with mashed potatoes or egg noodles.

There are many different variations of beef miroton, but the basic ingredients and cooking method remain the same. Some recipes call for the addition of mushrooms, bacon, or even chocolate. Others use white wine instead of red wine. No matter how it is prepared, beef miroton is a delicious and hearty dish that is perfect for a cold winter night.

In this article, we will provide you with two different recipes for beef miroton. The first recipe is a classic beef miroton made with red wine. The second recipe is a white wine beef miroton that is made with a creamy sauce. Both recipes are easy to follow and can be made in under two hours. So, gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

BEEF MIROTON

Beef Miroton image

Got leftover roast beef or pot roast? Make Miroton! This beef-stock-and onion-based sauce is thickened with flour, poured over sliced beef and sliced potatoes, and baked until bubbly. Adapted by Nick Kindlesperger at Serious Eats, from a recipe in _Glorious French Food_ by James Peterson.

Provided by DrGaellon

Categories Low Cholesterol

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

3/4 lb red potatoes (or other waxy potato)
1 lb red onion, thinly sliced
2 tablespoons butter, divided
1 tablespoon flour
1 cup beef broth or 1 cup chicken broth
salt
1/2 lb roast beef or 1/2 lb pot roast, sliced 1/4-inch thick
1/2 tablespoon red wine vinegar
2 tablespoons breadcrumbs
parsley, chopped

Steps:

Preheat the oven to 400 degrees Fahrenheit.
Place the potatoes in a small pot and cover with cold water.
Bring to a boil; reduce to a simmer and cook for 15 to 20 minutes, or until a knife can slip into potato with just slight resistance.
Remove from the water and drain.
Cool potatoes for 5 minutes; cut into 1/4 inch thick slices.
Meanwhile, add 1 tablespoon of the butter to a large pot over medium heat. Add the onion and cook, stirring occasionally, until well browned, about 25 minutes.
Sprinkle the flour onto the onions and cook for 2 minutes more, stirring occasionally.
Pour in the broth and add a sprinkling of salt.
Bring to a boil, scraping the bottom of the pot with a wooden spoon to dislodge any browned bits. Remove pot from the heat.
Butter a small casserole dish, about 8" square.
Shingle all the potato slices over the entire bottom so they overlap slightly.
Lay the slices of meat in a single layer on top of the potatoes.
Dump the onion mixture on top and spread it out.
Drizzle on the red wine vinegar and sprinkle on the bread crumbs.
Melt the rest of the butter in a pot; pour it on top of the breadcrumbs.
Place in the oven and bake for 20 to 25 minutes, or until browned and bubbling.
Season with salt and plenty of pepper, garnish with chopped parsley, and serve.

Nutrition Facts : Calories 398.3, Fat 15, SaturatedFat 7.5, Cholesterol 79.3, Sodium 502.8, Carbohydrate 41, Fiber 5, Sugar 8.5, Protein 26.6

BEEF MIROTON RECIPE - (4.3/5)

Beef Miroton Recipe - (4.3/5) image

Provided by garciamoss

Number Of Ingredients 10

Ingredients

1 pound leftover roast beef (or boiled beef)
2 large onions, thinly sliced
1 cup beef broth
1 cup beef gravy (if possible, reserved from original roast, but store-bought is fine)
1 cup breadcrumbs
2-3 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/2 tablespoon red wine vinegar
salt and pepper, to taste
Parsley or rosemary, garnish

Steps:

Preheat oven to 400º F. In a large pan over medium heat, melt two tablespoons of your butter and sauté onions until softened and translucent. Stir in flour until you have a thick, paste-like sauce. Pour in beef gravy, broth and red wine vinegar. Mix until smooth. Taste and add salt and pepper as needed. Place a little of sauce on the bottom of baking dish and layer leftover meat on top. Then pour the rest of sauce and onions over the top. Evenly spread breadcrumbs over the top and drizzle with leftover butter. Place in oven and bake for 5-10 minutes, or until warmed through and the breadcrumbs are golden and crispy. Remove, garnish with parsley or rosemary and let cool for 10-15 minutes. Serve warm.

Tips:

Use high-quality beef for the best flavor. Look for chuck roast, blade roast, or brisket.
Brown the beef in batches to prevent overcrowding the pan. This will help to ensure that the beef browns evenly.
Use a good quality red wine for the sauce. A full-bodied red wine, such as a Cabernet Sauvignon or Merlot, will add depth of flavor to the sauce.
Don't be afraid to add a little spice to the sauce. A pinch of cayenne pepper or a few cloves of garlic can add a nice kick.
Serve the beef miroton over mashed potatoes, rice, or noodles.

Conclusion:

Beef miroton is a classic French dish that is easy to make and always a crowd-pleaser. The combination of tender beef, rich sauce, and flavorful vegetables is sure to satisfy everyone at the table. Whether you're serving it for a special occasion or a weeknight dinner, beef miroton is a dish that is sure to impress.