Best 9 Glazed Beef Burgundy Recipes

BEEF BURGUNDY I

Steps:

• In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
• Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
• Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
• Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

LOVER'S BEEF BURGUNDY FILET

Steps:

• In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
• Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
• In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
• Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
• Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.

GLAZED BEEF BURGUNDY

Steps:

• Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
• Transfer bacon with slotted spoon to a medium bowl; set aside.
• Brown meat with garlic, transferring it to a plate.
• Sprinkle evenly with salt and pepper.
• Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
• Transfer mushrooms to bowl with bacon.
• Set aside.
• Return meat with any juices to pan; add onions, broth, wine, and thyme.
• Bring to a boil; reduce heat to low.
• Cover; simmer 1 hour.
• Combine flour and water, mixing until smooth.
• Stir into meat mixture.
• Stir in reserved mushroom mixture.
• Bring to a boil; reduce heat.
• Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
• Remove thyme sprig if fresh thyme was used.
• Serve over noodles, rice or potatoes, if desired.

BEEF BOURGUIGNON

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.

BURGUNDY BEEF

Steps:

• In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan. , Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles.

BURGUNDY STEAK

Steps:

• In a large resealable plastic bag, combine flour and paprika. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown beef in oil. Add soup and wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until meat is no longer pink and sauce is thickened. Serve with noodles.

BOEUF BOURGUIGNON (BEEF BURGUNDY)

Steps:

• Blanch bacon with 1 cup of water in a nonstick pan, to render and give off enough fat to fry with. Remove bacon into a bowl and set aside.
• In the same pan, throw the beef cubes in, few pieces at a time. Sauté until nicely brown on all sides using rendered fat from bacon and 2 tablespoons of olive oil. Then remove browned beef from the pan into the bowl with bacon and set aside.
• In the same fat and pan, brown cubed carrots and sliced onions. Poured out excess fat before the meat and bacon are put back into the pan. Then toss with salt, pepper and flour to coat lightly the meat. Cook till flour in meat turns brown with a light crust. Turn meat and vegetables once while cooking.
• When done, remove the meat and vegetables into a large casserole. Deglaze the pan with red wine, pouring it into the casserole along with the beef stock, almost to cover the meat and vegetables. Stir in the tomatoes and added the herb bouquet. Bring to a simmer and covered. Regulate heat so that liquid simmer very slowly for 4 hours or until the meat is tender and sauce has reduced. It is worth checking the meat every hour and if the level of liquid drops, gradually add half a cup each of the beef stock and red wine.
• When the stew is done, prepare the shallots and mushrooms. Heat 1 tablespoon of olive oil and stir in 2 tablespoons of butter in a skillet, add shallots and sauté over moderate heat, gently rolling them till brown evenly. Then add 1 cup of the stock left, salt and pepper and the same herb bouquet used in the stew. Cover and simmer slowly until the shallots are tender, and the liquid evaporates. Then remove the herb bouquet and set the shallots aside.
• In the same skillet, heat remaining oil and butter over high heat and add the mushrooms, tossing them till brown slightly. Then remove from heat. Set the mushrooms aside until needed.
• Pour the contents of the casserole into a sieve set over a saucepan. Simmer the sauce for 2 minutes in the saucepan, allowing the sauce to reduce gently, to give a rich finish to this dish. Season carefully with salt and pepper.
• Wash out the casserole and put back to heat and return the meat and vegetables. Pour sauce over the meat and vegetables into the casserole. Add in the shallots and mushrooms. Cover and simmer for another 2 minutes, gently basting the meat and vegetables with the sauce several times.
• Serve hot in a casserole or arrange on a stew platter over mashed potatoes or favorite cooked pasta and garnish with parsley.

BEEF BURGUNDY (BOEUF BOURGUIGNON) RECIPE - (4.5/5)

Steps:

• Slice the bacon into lardons (thin strips) and cook in a heavy bottomed skillet until crispy, on medium heat, to render the fat. Remove the bacon with a slotted spoon and set on a paper towel. There is no need to thaw the frozen onions; simply empty the bag into a mesh strainer and rinse with lukewarm water for a few minutes. Allow to drain and pat them dry. You can certainly buy fresh pearl onions, but to remove the skins you will need to blanch and shock them in ice water to slip them off. I find that frozen is just as good! On medium heat, add the onion and cook in the bacon fat (this is building flavor), shaking the pan until they are translucent and lightly golden brown (about five minutes). Add the minced garlic and stir until fragrant (about 30 seconds). Remove the onion/garlic mixture into a bowl and set aside. Be sure to wipe any remaining garlic residue from the skillet (garlic burns and becomes bitter) and add a little drizzle of olive oil. On medium heat, cook the chopped carrot for 2 to 3 minutes, just until softened. Remove and set aside. For the meat: Be sure that the meat is completely dry. Otherwise, you won't be able to get a crusty, brown sear, and this is essential to building flavor! I place the cut-up meat in a large bowl, and add about 2 to 3 teaspoons of coarse salt, 1 to 2 teaspoons of freshly ground pepper and about 1 tablespoon of flour. Toss the meat until it is evenly coated with flour and seasoning. Turn the heavy skillet to medium high and add enough olive oil to lightly coat the bottom. Add the meat, being careful not to crowd it, and allow it to sear until golden brown (3 to 4 minutes). Lift one piece of meat, and if it doesn't stick to the pan, it's ready for all the pieces to be turned over. Sear on both sides and set aside. You will, most likely, need to do this in 2 to 3 batches. Add a little more olive oil, as is necessary to coat the pan. Your skillet should be coated with a build-up for brown (maybe almost black) "crud". This is a good thing. Let's build the braising liquid! Leaving the skillet on medium-high heat, add the tomato paste and quickly stir it around to cook-- about 30 seconds. Add the red wine, whisk and stirring and loosening up the crust from the bottom. Add the carrots and the bacon to the skillet. Allow this mixture to reduce about to about 2/3, stirring it often-- about 5 minutes. Add the beef broth, and Worcestershire sauce. Your can now cook this French stew in a pressure cooker, in a Dutch oven or a slow cooker. The technique is all the same, but the cooking time is very different. For the pressure cooker: Add the meat, then pour the braising liquid on top. Tie the fresh herbs with kitchen string and settle into the liquid. Pressure cook on high for 40 minutes. For a Dutch oven, set in the oven at 275°F for 2 1/2 to 3 hours. For a slow cooker, cook on low for 6 to 8 hours. (see why pressure cooking is so easy?) Meanwhile prepare the mushrooms: Clean the same skillet, and on medium heat, melt the butter and oil until bubbling. Add the cleaned and dry mushrooms and saute the mushrooms for about 5 minutes-- shaking the skillet intermittently until the mushrooms are lightly golden (about 7 minutes total). Remove from the skillet and set aside. Once the stew has finished cooking, it's time to add the onion and mushrooms. Release the pressure (if using a pressure cooker, obviously). Remove the herb bundle and bay leaf, then add the onions and mushrooms. Pressure cook for 5 minutes. If using a Dutch oven, allow to cook for about 10 minutes more. For a slow cooker, allow 15 to 20 minutes, depending on how hot the stew is. NOTE: If the sauce seems to thin for your liking (I like mine a bit thick) make a cornstarch slurry. I use about 2 Tablespoons cornstarch and whisk about 1/2 cup water until it is lump-free. Add in small amounts and wait a minute or so, until the sauce has thickened. Don't add the slurry all at once, or you might end up with concrete! If you do, thin with beef broth. Add a generous handful of fresh parsley and serve immediately. Traditionally, this dish is served with steamed potatoes. You can serve it with mashed potatoes or buttered noodles. I chose to make homemade egg noodles. This dish tastes even better the following day.

BEEF BURGUNDY

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.