Best 10 Sirloin Beef Burgundy Boeuf Bourguignon Recipes

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**Beef Burgundy (Boeuf Bourguignon): A Culinary Journey into French Cuisine**

Indulge in the timeless flavors of French gastronomy with Beef Burgundy, a classic dish that has captivated taste buds for centuries. Originating from the Burgundy region of France, this hearty and flavorful beef stew has earned its place as a culinary masterpiece. Prepared with tender cuts of beef braised in a rich and robust red wine sauce, Beef Burgundy embodies the essence of French comfort food.

**A Symphony of Ingredients:**

The magic of Beef Burgundy lies in the harmonious blend of its ingredients. Tender beef cubes, lovingly browned to perfection, form the foundation of this dish. Burgundy wine, renowned for its depth and complexity, adds a rich and fruity essence to the sauce. Aromatics such as onions, garlic, and carrots provide a fragrant base, while mushrooms impart an earthy elegance. Fresh herbs like thyme and bay leaves infuse the dish with their subtle, yet distinctive flavors.

**Variations and Accompaniments:**

The world of Beef Burgundy is not confined to a single recipe. Variations abound, each offering a unique interpretation of this classic. Some recipes incorporate bacon or pancetta for an extra layer of savoriness, while others add brandy or cognac for a touch of sophistication. Accompaniments play a crucial role in completing the Beef Burgundy experience. Mashed potatoes, with their creamy texture, provide a comforting foundation for the stew. Buttered egg noodles offer a delightful contrast with their delicate flavor, while crusty bread serves as the perfect vessel for soaking up the luscious sauce.

**A Culinary Journey Awaits:**

As you embark on your culinary journey with Beef Burgundy, you'll discover a dish that is both timeless and versatile. Whether you prefer a traditional approach or enjoy experimenting with variations, Beef Burgundy promises an unforgettable taste experience. With its rich history, delectable flavors, and endless possibilities, this French classic is sure to become a cherished favorite in your kitchen.

Let's cook with our recipes!

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.

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

SPECIAL OCCASION BEEF BOURGUIGNON



Special Occasion Beef Bourguignon image

I've found many rich and satisfying variations for boeuf bourguignon, including an intriguing peasant version that used beef cheeks for the meat and a rustic table wine. To make this stew gluten free, use white rice flour instead of all-purpose. -Leo Cotnoir, Johnson City, New York

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 17

4 bacon strips, chopped
1 beef sirloin tip roast (2 pounds), cut into 1-1/2-inch cubes and patted dry
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
2 medium onions, chopped
2 medium carrots, coarsely chopped
1/2 pound medium fresh mushrooms, quartered
4 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine
1 cup beef stock
2 bay leaves
1/2 teaspoon dried thyme
8 ounces uncooked egg noodles
Minced fresh parsley

Steps:

  • Preheat oven to 325°. In a Dutch oven, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon, reserving drippings; drain on paper towels., In batches, brown beef in drippings over medium-high heat; remove from pan. Toss with flour, salt and pepper., In same pan, heat 1 tablespoon oil over medium heat; saute onions, carrots and mushrooms until onions are tender, 4-5 minutes. Add garlic and tomato paste; cook and stir 1 minute. Add wine and stock, stirring to loosen browned bits from pan. Add herbs, bacon and beef; bring to a boil., Transfer to oven; bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove bay leaves., To serve, cook noodles according to package directions; drain. Serve stew with noodles; sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little stock or broth if necessary.

Nutrition Facts : Calories 422 calories, Fat 14g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

BEEF BOURGUIGNON



Beef Bourguignon image

Provided by Anne Burrell

Time 16h

Yield 8 servings

Number Of Ingredients 22

5 cloves garlic, smashed
3 fresh bay leaves
2 carrots, peeled and halved
2 ribs celery, halved
1 large onion, peeled and quartered
One 750-ml bottle red wine, such as Burgundy
4 pounds beef chuck, cut into 1-inch chunks
Extra-virgin olive oil
Kosher salt
1/2 cup all-purpose flour
8 ounces slab bacon, cut into lardons
1 pound cremini or white button mushrooms, quartered
2 carrots, peeled and cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 large onion, peeled and cut into 1/4-inch dice
1/4 cup tomato paste
3 to 4 cups beef stock
1 bundle fresh thyme
1 pound red bliss potatoes, quartered
1/2 bunch fresh chives, finely chopped, for garnish
Crusty bread, for serving

Steps:

  • For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)
  • For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.
  • Preheat the oven to 350 degrees F.
  • Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.
  • After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.
  • Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.
  • Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.
  • Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Provided by Marc Murphy

Categories     main-dish

Time 17h15m

Yield 8 servings

Number Of Ingredients 21

3 pounds boneless beef chuck, cut into 1-inch pieces
1 bottle dry red wine, preferably Burgundy or Cotes du Rhone
1/4 cup coarsely ground black pepper
Salt
1/2 cup all-purpose flour
1/4 pound applewood smoked thick-sliced bacon, cut crosswise into 1/4-inch slices
1/2 cup sherry wine, preferably Manzanilla
One 4-inch piece celery
4 fresh parsley stems
4 fresh thyme sprigs
2 dried bay leaves
5 tablespoons unsalted butter
3 cloves garlic, finely chopped
2 carrots, cut into 1/4-inch slices
2 onions, finely chopped
1 tablespoon tomato paste
1 pound pearl onions
Freshly ground black pepper
1 pound cremini mushrooms, quartered
1/4 cup chopped fresh parsley, for garnish
Accompaniment: 2 pounds roasted fingerling potatoes

Steps:

  • For the beef: Place the beef into a large nonreactive bowl and add the wine. Wrap tightly with plastic wrap and let marinate overnight in the fridge.
  • Drain the beef in a colander with a bowl underneath, reserving the marinade. Place the flour, pepper and some salt in a shallow plate and, working in batches, toss the beef in the flour, shaking off any excess.
  • In a heavy-bottomed pot over medium heat, cook the bacon until the fat has been rendered and the bacon is slightly crispy. Using a slotted spoon, remove the bacon from the pot, leaving the fat in the pot and reserving the cooked bacon.
  • Working in batches, add the coated beef to the pot with the reserved bacon fat and brown on all sides, about 8 minutes per batch. Transfer the beef from the pot to a bowl and repeat with the remaining beef and seasoned flour until all the beef has been browned. Pour off any excess fat in the pot and increase the heat to high. Pour the sherry into the pot and, using a wooden spoon, scrape up the bits on the bottom of the pot. Pour the liquid over the beef.
  • For the bouquet garni: Using kitchen string, tie together the celery, parsley stems, thyme, and bay leaves, making a bouquet garni.
  • For the stew: Melt 3 tablespoons of the butter over medium heat in the same pot used to brown the beef and add the garlic, carrots and onions. Cook until the onions are slightly golden, about 4 minutes. Add the tomato paste and cook, stirring constantly for 1 minute. Add the reserved marinade, beef with juices, cooked bacon and bouquet garni, and bring to a simmer. Cook over medium-low heat, partially covered, until the beef is tender, 2 1/2 to 3 hours.
  • In a large pot, bring salted water to a boil and blanch the pearl onions for 2 minutes. Drain, rinse under cold water, peel and set aside.
  • Melt 1 tablespoon butter in a medium saucepan over high heat until the foam subsides. Saute the onions until brown spots appear. Add 1 3/4 cups water, bring to a simmer and partially cover. Season with salt and pepper. Cook until they are tender, about 20 minutes. Uncover and cook until the liquid is reduced and the onions are glazed, about 10 minutes.
  • Over high heat, melt the remaining tablespoon butter in a large nonstick skillet and saute the mushrooms until they are golden and all the liquid they have released evaporates, 8 to 10 minutes. Season with salt and pepper.
  • Wait until the last 15 minutes of cooking the stew to add the pearl onions and mushrooms, and then cook for the remaining 15 minutes. Remove the bouquet garni and skim the fat from the stew. Season with salt and pepper.
  • Serve stew over roasted fingerling potatoes and garnish with chopped parsley.

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

SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON



Sirloin Beef Burgundy: Boeuf Bourguignon image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

3 slices bacon, chopped
3 tablespoons butter, divided
16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced
1 cup frozen pearl onions, defrosted and drained
Salt and pepper
2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1-inch pieces
3 tablespoons flour
1 cup burgundy wine
1 1/2 cups store-bought beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string
12 ounces wide egg noodles, cooked to package directions
2 tablespoons butter, cut into small pieces
1/4 cup chopped fresh parsley leaves, 2 handfuls
12 blades fresh chives, snipped or finely chopped

Steps:

  • Heat a large deep skillet with a heavy bottom and a lid over medium-high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.
  • Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.

BEEF SIRLOIN STEW BOURGUIGNON



Beef Sirloin Stew Bourguignon image

This is a "killer" beef dish! I have made this using a small prime rib roast cut into cubes and added in the ribs bones also. You will need 2 (750-ml) bottles of red wine and brandy for this, how could this be bad LOL! or just reduce the wine and add in more beef broth, but it will not have the same flavor! This complete dish can be made 1 day ahead, and really it should be, as it tastes even better the following day! Serve this with crusty garlic bread.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

8 slices bacon, coarsley chopped
3 -4 lbs sirloin tip roast or 3 -4 lbs steak, cut into about 1-1/2-inch cubes
1/2 cup all-purpose flour
2 teaspoons seasoning salt (can use white salt)
black pepper
2 lbs small onion (can use a small bag of frozen)
6 large carrots, cut into about 1-inch chunks
2 lbs small baby onions (can use a small bag frozen)
2 tablespoons chopped fresh garlic (or to taste)
2 1/2 cups beef broth
1/4 cup brandy
2 (750 ml) bottles dry red wine
2 lbs small white button mushrooms
2 tablespoons dried thyme
1 tablespoon brown sugar (or to taste)
1 -2 tablespoon tomato paste
salt and black pepper

Steps:

  • Set oven to 350 degrees.
  • In a large Dutch oven over medium heat cook the bacon until crisp (about 8 minutes) remove to paper towels.
  • Season the flour with seasoning salt and pepper.
  • Coat the beef in the flour mixture, then brown well in oil on all sides for about 6 minutes; transfer to a large bowl.
  • Add in small onions and carrots to the pot and saute until light brown (about 6 minutes).
  • Add in chopped garlic and saute for 1 minute.
  • Remove the carrots and onions to a bowl.
  • Add in 1 cup broth and brandy to the pot; boil until reduced to a glaze (about 8-10 minutes) scraping up the browned bits with a wooden spoon.
  • Return the beef and carrots, onions and bacon back to the pot.
  • Add in wine, mushrooms, thyme, sugar, tomato paste and 1-1/2 cups beef broth; bring to a boil, stirring occasionally.
  • Cover the pot and place in oven; cook for about 1-1/2 hours or until beef is tender.
  • Remove the pot from oven and ladle the liquid from the pot into a medium saucepan (spoon off any fat).
  • Boil the liquid until reduced to about 2-1/2 cups, or a little more (about 35-40 minutes).
  • Season with salt and pepper.
  • Pour the liquid back over the beef and veggies.
  • Rewarm over low heat before serving.
  • Delicious!

Nutrition Facts : Calories 1110.3, Fat 47.7, SaturatedFat 17.7, Cholesterol 170.6, Sodium 719.6, Carbohydrate 61.7, Fiber 8.8, Sugar 22.9, Protein 57.6

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Can be served over rice or noodles.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h34m

Yield 8

Number Of Ingredients 10

¼ cup vegetable oil
5 onions, sliced
2 pounds lean beef, cut into 1-inch cubes
1 ½ tablespoons all-purpose flour
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
freshly ground black pepper to taste
1 cup dry red wine
½ cup beef broth
1 (8 ounce) package sliced fresh mushrooms

Steps:

  • Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
  • Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
  • Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 16.2 g, Cholesterol 57.7 mg, Fat 20.7 g, Fiber 2.8 g, Protein 19.7 g, SaturatedFat 6.5 g, Sodium 97.3 mg, Sugar 6.7 g

BEEF BURGUNDY AKA BOEUF BOURGUIGNON A LA IVO



Beef Burgundy Aka Boeuf Bourguignon a La Ivo image

This is another of my husband's delicious creations. He makes it with top sirloin, which I also recommend for flavor and texture. Serve over potatoes or pasta.

Provided by Sandi From CA

Categories     Stew

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 17

3 lbs lean beef, cleaned and cut into 1 cubes (top sirloin's good)
1 (750 ml) bottle red wine (A Burgundy is fine, but any Merlot also works)
2 small onions or 1 large onion, finely chopped
2 carrots, peeled, cut lengthwise and sliced
2 celery ribs, washed and chopped into 1/4-inch pieces
2 large garlic cloves, minced
5 slices bacon, sliced into 1/4 pieces
3 tablespoons olive oil
1 cup flour
salt
pepper
1 tablespoon fines herbes
1 sprig fresh rosemary, chopped
other spices or herbs, to your taste
6 big brown italian mushrooms, cleaned and sliced (cremini!)
1 teaspoon garlic powder
parsley, chopped, for garnish

Steps:

  • In a large pot, cook the bacon pieces at medium-low heat, stirring occasionally until the pieces are completely crispy and are swimming in bacon fat. Scoop out the bacon and set aside.
  • Put the flour into a large zip lock bag with about a tsp of salt and ditto of pepper. Mix well. Coat the meat cubes in this mixture in 4 batches, removing each batch as it's coated.
  • Increase the heat under the pot to high, and brown the meat in batches. If the bacon fat mysteriously disappears, replace with olive oil, or vegetable oil if you want. I know you're not supposed to heat olive oil but it didn't do me any harm, and vegetable oil sometimes forms a nasty-tasting slick on the surface of this dish -- Set the browned meat aside in a bowl.
  • Once all the meat is browned, add oil if needed and put the onion, carrot and celery in the pan. Stir over medium-high heat until thoroughly softened. Season to taste with salt and pepper if you like, then add the minced garlic and the meat back in along with its juices. Stir, then add the whole bottle of wine to the pan.
  • A word about spices. Before you start simmering, I like adding the herbs at this stage. Lots of fine herbs, definitely some fresh, chopped rosemary, but the truth is, I sort of make it up as I go along at this point. Cover and simmer over low heat for at least 4-5 hours.
  • During the final half-hour of simmering, sprinkle the mushrooms with garlic powder and fry until crispy. Set aside.
  • Taste the stew. Add salt, pepper and spices where needed. Another flying-by-ear operation! Guilty secret: last time I made this, I added 2 tbsp of Emeril's Essence to the stew and that worked beautifully!
  • Serve in a big bowl and sprinkle with the fried mushrooms and parsley. Serve with (or over) potatoes or pasta.

Nutrition Facts : Calories 676.1, Fat 29.5, SaturatedFat 9.1, Cholesterol 146.7, Sodium 331.4, Carbohydrate 24.7, Fiber 1.7, Sugar 3.1, Protein 52.2

Tips:

  • Choose the right cut of beef: Chuck, blade, or short rib are ideal for beef bourguignon as they have a good amount of connective tissue that will break down and tenderize during the long cooking process.
  • Brown the beef in batches: This will help to develop a rich, flavorful crust on the meat and prevent it from stewing in its own juices.
  • Use a good quality red wine: A full-bodied red wine, such as a Burgundy or a Cabernet Sauvignon, will add depth of flavor to the dish.
  • Don't skimp on the vegetables: The vegetables in beef bourguignon add sweetness, texture, and nutrition to the dish. Be sure to use a variety of vegetables, such as carrots, celery, onions, and mushrooms.
  • Cook the dish low and slow: Beef bourguignon is a dish that benefits from long, slow cooking. This allows the flavors to develop and the meat to become fall-apart tender.

Conclusion:

Beef bourguignon is a classic French dish that is perfect for a special occasion or a cozy winter meal. It is a rich, flavorful stew that is sure to impress your guests. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a hearty and satisfying meal, give beef bourguignon a try.

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