DOUBLE RECIPE: BEEF BOURGUIGNON & BEEF BOURGUIGNON POT PIE
Steps:
- Preheat the oven to 250 degrees F. Heat oil in a large Dutch oven. Add 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 sprinkle with salt and pepper. In single layers, sear the beef in the hot oil for 3-5 minutes, browning on all sides. Remove to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss carrots, and onions, 1 tbsp. salt and 2 tsp. of pepper in the fat and cook for 10 -15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 minute. Add tomato paste and thyme to bloom. Add the Cognac, scrape up browned bits and reduce liquid for a few minutes. Put the meat and bacon back into the pot with the juices. Add bottle of wine plus beef broth to cover the meat. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 2 - 2 1/2 hours or until the meat is very tender when pierced with a fork. Combine water and corn starch to make a slurry and stir into the stew. Add the frozen onions. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. For each serving, spoon stew over a slice of bread and sprinkle with parsley. VARIATION: The leftovers get better with time so for a dinner later in the week, turn it into beef pot pie by: Straining the liquid and combining it with a light rue until thickened. Add two packets of beef stock concentrate for extra flavor. Add the beef and vegetables and combine with the gravy, cover and let it heat through on the stove for about 10 minutes. Add frozen peas and stir to combine. Layer a casserole with one Pillsbury ready-made crust for the base. Pour in stew and top with the other crust. Then cut a slit in the top to vent. Bake at 400° F for 15-20 minutes, broil to brown the top for 2 minutes.
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Poop Man
[email protected]This dish is best served immediately after it is made.
Raghib Saeedi
[email protected]I would recommend using a good quality red wine for this recipe.
Marry alessandra
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Mahin Moinul
[email protected]I would recommend serving this dish with a side of mashed potatoes or rice.
Kailyn Keys-Fortune
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Muzakir Meer
[email protected]The wine sauce is the star of this dish.
Nealla Petersen
[email protected]I love the combination of beef and mushrooms in this dish.
Carl Bullock
[email protected]This is a great recipe for a special occasion dinner.
Mehedi Back
[email protected]I followed the recipe exactly and the dish turned out perfectly.
Mad Romio
[email protected]This recipe is a keeper. I'll definitely be making it again.
Princess Angel
[email protected]I'm not a huge fan of beef bourguignon, but this recipe changed my mind. It's so flavorful and delicious.
Henry Alike
[email protected]This is the best beef bourguignon recipe I've ever tried. The sauce is incredible.
lacey stewart
[email protected]I made this for a dinner party and it was a huge success. Everyone loved it!
Simple Study
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The final dish is absolutely delicious.
Gaming DJ Anik
[email protected]I love the addition of the pot pie crust. It takes this classic dish to the next level.
Malebohang Tukiso
[email protected]This is my go-to recipe for beef bourguignon. It's easy to make and always turns out perfect.
Bt Wen
[email protected]I've made this recipe several times and it's always a winner. The flavors are complex and delicious, and the beef is always fall-apart tender.
md asadullah
[email protected]This was an amazing recipe! The beef was so tender and flavorful, and the sauce was rich and delicious. I served it over mashed potatoes and it was a hit with my family.