Best 2 Shortcut Boeuf Beef Bourguignon Recipes

Indulge in a culinary journey to Burgundy, France, with our curated collection of authentic Boeuf Bourguignon recipes. Experience the rich flavors of slow-cooked beef, simmered in a medley of red wine, aromatic vegetables, and savory herbs. Discover the classic version featuring tender beef cubes braised in a robust red wine sauce, along with variations that showcase the versatility of this timeless dish. From a hearty beef stew to a succulent beef short rib rendition, these recipes offer a range of options to satisfy every palate. Prepare to tantalize your taste buds with each bite of this French masterpiece.

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

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

Ingredients

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.

BOEUF BOURGUIGNON

Boeuf Bourguignon image

If you're looking for a quicker, more economical version of boeuf bourguignon, this is it! This recipe is by Ina Garten. She uses beef chuck which makes this a more affordable meal; and it cooks in only an hour and a half. This tastes even better the next day, so you can make ahead if you prefer. Enjoy!

Provided by LifeIsGood

Categories < 4 Hours

Time 2h

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces bacon, diced
2 1/2 lbs beef chuck, cut into 1-inch cubes
kosher salt
fresh ground black pepper
1 lb carrot, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons garlic, chopped (2 cloves)
1/2 cup cognac (or good brandy)
750 ml dry red wine (1 bottle. pick a good drinking wine like Burgundy)
2 -2 1/2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leave
4 tablespoons unsalted butter, at room temperature, divided
3 tablespoons all-purpose flour
1 lb frozen small whole onions
1 lb mushroom, stems discarded, caps thickly sliced
crusty bread (toasted or grilled)
1 garlic clove, cut in half
1/2 cup fresh flat-leaf parsley, chopped (optional)

Steps:

Preheat oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a 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, onions, 1 T of the salt and 2 t of the pepper into the fat in the pot and cook over medium heat for 10 to 12 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 the bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid and put it in the oven for about 1 1/4 hours, or until the meat and veggies are very tender when pierced with a fork. Remove from the oven and put on top of the stove.
Combine 2 T of the butter and all of the flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, saute the mushrooms in the remaining 2 T of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 mintues. Season to taste.
Rub each slice of bread on one side with the garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
Note: if the sauce is too thin, you can add more of the butter and flour mixture.

Nutrition Facts : Calories 909.9, Fat 60, SaturatedFat 23.9, Cholesterol 176.5, Sodium 812.8, Carbohydrate 26.9, Fiber 5, Sugar 10.7, Protein 43

Tips:

Choose the right cut of beef: Chuck roast or beef blade roast are great options for boeuf bourguignon because they are flavorful and become tender when braised.
Brown the beef in batches: This will help to develop a rich, caramelized flavor in the beef.
Use a good quality red wine: A full-bodied red wine, such as Cabernet Sauvignon or Merlot, will add depth and complexity to the flavor of the dish.
Don't be afraid to add vegetables: Vegetables such as carrots, onions, and mushrooms add sweetness and texture to the dish.
Simmer the stew for at least 2 hours: This will allow the flavors to meld and the beef to become tender.
Serve the stew over mashed potatoes or egg noodles: This will help to soak up the delicious sauce.

Conclusion:

Boeuf bourguignon is a classic French dish that is perfect for a special occasion. It is a hearty and flavorful stew that is sure to please everyone at the table. With a little planning and effort, you can easily make this dish at home. So, next time you are looking for a delicious and impressive meal to serve, give boeuf bourguignon a try.