Thinking of making a beef stew / Boeuf Bourguignon on Sat to serve on Sunday.

B

barb_b

Well-known member
There are so many recipes out there. Any favorites? Epi has quite a few; and they all seem to have good ratings. When I do beef, I usually do goulash, so am really open to suggestions.

TIA,

Barb

 
Here are three Beef Bourguignon recipes.

The first one is from the old McCall's Cooking School series and the one I've made the most because I love the taste with sherry, cognac and port added. The second is from the Gourmet Cookbook and is wonderful. The third I don't remember making, but it's Ina's recipe and since Mo mentioned her stew recipe, I thought I'd include it. Good luck with your quest.


* Exported for MasterCook 4 by Living Cookbook *

Our Favorite Beef Bourguignon

Recipe By : McCall's Cooking School
Serving Size : 6 Preparation Time: 0:00
Categories : *Favorite Beef
Main Dish


Amount Measure Ingredient -- Preparation Method

2 1/2 boneless beef chuck
butter or margarine
3 Tbs brandy
1/2 lb small white onions, peeled (about 12)
1/2 lb small fresh mushrooms
2 1/2 Tbs potato starch
2 tsp meat-extract paste (Beefer-upper)
2 Tbs tomato paste
1 1/2 cups Burgundy
3/4 cup dry sherry
3/4 cup ruby port
1 10 1/2-oz can condensed beef broth, undiluted
1/8 tsp pepper
1 bay leaf
salt if using homemade broth
chopped parsley

1. Wipe beef with paper towels. With sharp knife, cut into 1 1/2-inch cubes.
Slowly heat 5-quart Dutch oven with tight-fitting lid. In 2 tablespoons hot
butter, over high heat, brown beef well all over-about a fourth at a time,
enough to cover bottom of Dutch oven.

2. Turn beef with tongs. Lift out as it browns. Continue until all beef is
browned, adding more butter as needed (takes about 1/2 hour). Then return
beef to Dutch oven. In small saucepan, heat 2 tablespoons brandy just until
vapor rises. Ignite; pour over beef.

3. As flame dies, remove beef cubes to another pan; set aside. Add 2
tablespoons butter to Dutch oven; heat slightly. Add onions; cook over low
heat, covered, until onions brown slightly, stirring occasionally. Then add
mushrooms; cook, stirring, 3 minutes.

4. With slotted spoon, remove onions and mushrooms Remove Dutch oven from
heat. Using a wooden spoon, stir in potato starch, meat-extract paste and
tomato paste until well blended. Stir in the Burgundy, sherry, port and beef
broth. Preheat oven to 350F.

5. Bring wine mixture in Dutch oven just to boiling, stirring; remove from
heat. Add beef, pepper, bay leaf, onions, mushrooms and remaining brandy;
mix well. Place a large sheet of waxed paper over top of Dutch oven; place
lid on top of paper. Bake, covered.

6. Stir occasionally; cook 1 1/2 hours, or until beef is tender when pierced
with fork. Pour off liquid collected on paper. Sprinkle with parsley. (This
is better made day before, refrigerated, and reheated gently. If necessary,
add wine to thin sauce.)

Comments: There are many variations on the classic and popular beef
Bourguignon-and we think this is one of the best. Cubed beef (we've used
boneless chuck) is browned and flamed with brandy and cooked in a beef broth
with Burgundy, sherry and port. Fresh mushrooms and onions are added; so is
potato starch for a shiny, rich thickening. This glorious stew is even more
full-bodied when reheated the next day.

Recipe Source: McCall's Cooking School


- - - - - - - - - - - - - - - - - -


* Exported for MasterCook 4 by Living Cookbook *

Boeuf Bourguignon

Recipe By : The Gourmet Cookbook 2004
Serving Size : 8 Preparation Time: 1:15
Categories : Beef Main Dish


Amount Measure Ingredient -- Preparation Method1/4 lb thick-sliced bacon (3 slices), cut into 1-inch-wide
-- pieces
3 lbs boneless beef chuck, cut into 2-inch chunks
salt
freshly ground black pepper
1/3 cup all-purpose flour
2 Tbs vegetable oil
4 1/2 Tbs unsalted butter
1/2 cup brandy
1 4-inch piece celery rib
4 stems fresh parsley (without leaves)
4 sprigs fresh thyme
2 Turkish bay leaves or 1 California bay leaf
2 whole cloves
2 onions, finely chopped
3 large cloves garlic, finely chopped
2 carrots, peeled if desired and cut into
-- 1/4-inch-thick slices
1 Tbs tomato paste
1 750-ml bottle dry red wine, preferably Burgundy or Cotes du Rhone
1 lb small (1 1/2-inch-wide) boiling onions
-- or pearl onions
1 lb mushrooms, trimmed, quartered if large

1. Cook bacon in a 3-quart saucepan of boiling water for 3 minutes, then
drain.

2. Pat beef dry and season with salt and pepper. Divide flour between two
large sealable plastic bags. Divide beef between bags, seal bags, and shake
to coat meat.

3. Heat 1 1/2 tablespoons oil and 1 1/2 tablespoons butter in a 6- to
8-quart wide heavy pot over moderately high heat until hot but not smoking.
Brown beef well in 2 or 3 batches, without crowding, adding remaining 1/2
tablespoon oil as needed. Transfer to a bowl.

4. Pour off any excess oil from pot, then add brandy and deglaze pot by
boiling over high heat, stirring and scraping up brown bits, for 1 minute.
Pour over beef.

5. Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen
string to make a bouquet garni (stick cloves into celery so they don't fall
out). Heat 1 tablespoon butter in cleaned pot over moderately high heat
until foam subsides, then cook bacon, stirring, 2 minutes. Add chopped
onions, garlic, and carrots and cook, stirring occasionally, until pale
golden, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute.
Add wine, meat with its juices, and bouquet garni, bring to a simmer, and
simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.

6. Meanwhile, blanch boiling onions in a 4-quart saucepan of boiling
well-salted water for 1 minute; drain (blanching onions makes peeling
easier). Rinse under cold running water, then peel.

7. Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high
heat until foam subsides. Add boiling onions and cook, stirring
occasionally, until browned in patches. Season with salt and pepper. Add 2
cups water (1 1/2 cups if using pearl onions), bring to a simmer, and
simmer, partially covered, until onions are tender, 15 to 20 minutes.
Increase heat and boil, uncovered, stirring occasionally, until liquid is
reduced to a glaze, 5 to 10 minutes. Remove from heat.

8. Heat remaining 1 tablespoon butter in a 12-inch nonstick skillet over
moderately high heat until foam subsides. Add mushrooms and cook, stirring
until golden brown and any liquid mushrooms give off has evaporated, about 8
minutes. Season with salt and pepper. Remove from heat.

9. When meat is tender, stir onions and mushrooms into stew and simmer for
10 minutes. Remove and discard bouquet garni and skim any fat from surface
of stew. Season with salt and pepper.

Cooking Tip: The beef bourguignon can be made up to 1 day ahead, and in fact
it tastes even better made ahead, because this gives the flavors time to
develop. Cool, uncovered, then refrigerate, covered. Chilling also makes it
easy to remove fat from the surface.

Cooking Tip: Made this last night, or I should say all yesterday afternoon,
it's labor intensive and uses a lots of pans. It was really, really
delicious. I followed the recipe, except I had a 3 lb sirloin tip roast and
used it. Also used a Cotes du Rhone. Fine Cooking magazine had a feature on
oven-braising in an uncovered pan. They suggest starting at 350 degrees and
adjusting as needed for a low simmer. In my enameled dutch oven that
temperature turned out more like 295 degrees. I used the method for part of
the cooking time because I was concerned about the sirloin tip cooking up
tender and also because I hate simmering on my stove top because it's so
hard to hold a simmer. This worked really well and the meat was tender. We
liked this even better than my old go-to recipe from McCall's cooking
school.

Cooking Tip: Interestingly, the recipe in the Gourmet cookbook has an
omission. The bacon is forgotten after it is blanched! However, I had
clipped the recipe when it appeared in the magazine and this is from the Epi
site.

Comments: Some dishes are simply famous. This version of beef bourguignon,
adapted from Suzanne Rodriguez-Hunter's Found Meals of the Lost Generation,
is a case in point. Be sure that you brown the beef very well. The high-heat
reaction between the proteins and sugars on the surface of the meat, known
as the Maillard reaction, creates a layer of intense flavor, which gets
distributed throughout during braising. Peeled boiled potatoes tossed with
butter and parsley are the ideal accompaniment.

Recipe Source: The Gourmet Cookbook 2004


- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *

Beef Bourguignonne

Recipe By : Ina Garten
Serving Size : 6 Preparation Time: 0:00
Categories : Beef Main Dish


Amount Measure Ingredient -- Preparation Method1 Tbs good olive oil
8 oz dry cured center cut applewood smoked bacon, diced
2 1/2 lbs chuck beef cut into 1-inch cubes
kosher salt
freshly ground black pepper
1 lb carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 cloves garlic, chopped (2 tsp)
1/2 cup Cognac
1 750-ml bottle good dry red wine such as Cote du
-- Rhone or Pinot Noir
1 can beef broth (2 cups)
1 Tbs tomato paste
1 tsp fresh thyme leaves (1/2 teaspoon dried)
4 Tbs unsalted butter at room temperature, divided
3 Tbs all-purpose flour
1 lb frozen whole onions
1 lb fresh mushrooms stems discarded, caps thickly slicedFor Servingcountry bread or sour dough, toasted
-- or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

1. Preheat the oven to 250 degrees F.

2. 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.

3. 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.

4. 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.

5. Combine 2 tablespoons of butter and the flour with a fork and stir into
the stew. Add the frozen onions. Sauté 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
1. 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.

Recipe Author: Ina Garten


- - - - - - - - - - - - - - - - - -

 
Beef Stew with Red Wine & Carrots, I've got to add this one from can-do-no-wrong Molly Stevens.

I've made it several times and it's delicious. Just be careful with the orange peel, I overdid it once and the flavor was quite pronounced.

* Exported for MasterCook 4 by Living Cookbook *

Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Garottes)

Recipe By : Molly Stevens
Serving Size : 6 Preparation Time: 0:00
Categories : *Favorite Beef
Main Dish Vegetable
Vegetable


Amount Measure Ingredient -- Preparation Method

1 3-lb boneless beef chuck roast
2 Tbs extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/2-inch pieces
kosher salt and freshly ground black pepper
8 oz shallots (8 to 10 medium), thinly sliced
-- (about 2 cups)
2 Tbs brandy, such as Cognac
2 Tbs tomato paste
2 cloves garlic, finely chopped (2 to 3 tsp.)
2 tsp herbes de Provence
2 cups hearty red wine, such as Cotes de Provence
-- or Cotes du Rhone
1 14 1/2-oz can whole, peeled tomatoes
4 strips orange zest (2 1/2 inches long, removed
-- with a vegetable peeler)
1 lb slender carrots, peeled and cut into
-- 3/4- to 1-inch chunks (about 2 cups)
1/4 cup coarsely chopped fresh flat-leaf parsley

1. Using your fingers and a thin knife, pull the roast apart along its
natural seams. Trim off any thick layers of fat. Carve the roast into 1 1/2-
to 2-inch cubes and arrange them on a paper-towel-lined tray to dry.

2. Position a rack in the lower third of the oven. Heat the oven to 325°F.

3. Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium
heat, stirring occasionally, just until the bacon is browned but not crisp,
5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate.
Season about one-third of the beef with salt and pepper, and arrange the
cubes in a sparse single layer in the pot to brown. Adjust the heat so the
beef sizzles and browns but does not burn. Cook until all sides are a rich
brown, a total of about 10 minutes. Transfer to a large plate or tray, and
season and brown the remaining beef in 2 more batches.

4. When all the beef chunks are browned, pour off all but about 1 tablespoon
of drippings, if necessary. Set the pot over medium-high heat, add the
shallots, season with a large pinch of salt and several grinds of pepper,
and sauté until they just begin to soften, about 1 minute. Add the brandy
and let it boil away. Add the tomato paste, garlic, and herbes de Provence,
stirring to incorporate, and sauté for another 1 minute. Add the wine,
stirring and scraping the bottom of the pan with a wooden spoon to dislodge
the caramelized drippings, and bring to a boil. Pour in the liquid from the
tomatoes, holding the tomatoes back with your hand. Then one by one, crush
the tomatoes with your hand over the pot and drop them in. Add the orange
zest, and return the beef (along with accumulated juices) and bacon to the
pot. Finally, add the carrots, bring to a simmer, cover, and slide into the
oven.

5. Cook the stew, stirring every 45 minutes, until the meat is fork-tender
(taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before
serving, skim off any surface fat (if there is any), taste for salt and
pepper, and stir in the parsley.

6. This dish can be made up to three days ahead. Reserve the chopped parsley
and don't bother skimming the surface fat. Instead, transfer the cooled stew
to a bowl or baking dish, cover tightly, and refrigerate, Before reheating,
lift off the layer of solid fat that will be on the surface. Reheat gently
in a 325°F oven in a covered baking dish, stirring once, for about 30
minutes, or until hot. Taste for salt and pepper and add the parsley just
before serving.

Cooking Tip: Rather than buying already cut-up stew meat, buy a whole chuck
roast and cut it into 1 1/2- to 2-inch cubes. These larger chunks won't dry
out during the long braise, and they make the stew more satisfying to eat.

Recipe Author: Molly Stevens

Recipe Source: Fine Cooking

Author Note: Molly Stevens, an award-winning author and contributing editor
to Fine Cooking, got hooked on bistro fare while working at La Varenne
cooking school in France.

Author Note: Very simply, a daube (pronounced dohb) is a red-wine-based beef
or lamb stew. This type of dish has countless flavor permutations, of
course, but the most famous (and my favorite) is the Provencal daube,
seasoned with local herbs and a bit of orange zest. The orange was
originally the bitter Seville orange, but you can make a fine daube with a
few strips of navel orange (add a strip of lemon, too, if you want to
sharpen the flavor). I also like to add some sort of vegetable garnish to
sweeten and brighten the stew. Here I've used carrots cut into hefty chunks
so they hold their shape during the long cooking, but you could also use a
combination of parsnips, baby onions, and celeriac.

Author Note: When buying meat for a daube, your best bet is to select a
small chuck roast and cut it yourself. Most butchers and meat markets cut
their stew meat way too small for my preference. In my mind, a proper daube
should be a knife-and-fork affair-meaning the chunks are larger than bite
size.


- - - - - - - - - - - - - - - - - -http://webcache.googleusercontent.com/search?q=cache:kOVl2AjaNTQJ:www.finecooking.com/recipes/beef-stew-red-wine-carrots.aspx%3Fac%3Dfp+&cd=1&hl=en&ct=clnk&gl=us

 
Boeuf Bourguignon--Bourdain and Keller versions

Both are excellent. I most recently used Bourdain's (which is worth a read for the entertainment value alone), and it's true that it's even better, the second day. smileys/smile.gif Bon ap!

Marinate the beef in red wine, brandy, onion, carrot, bouquet garni, garlic, peppercorns,
clove, salt, and olive oil, for 24-36 hours.

Boeuf Bourguignon--Bourdain
SERVES 6

Traditionally, boeuf bourguignon is cooked entirely with red wine. And that’s fine,
just fine. But if you listened to me earlier, and keep a stash of good, strong, demi-glace
kicking around in your freezer, a couple of spoons give the sauce a nice flavor boost. This
is one of the easiest dishes in this book — and also one of the best.

Personally, I think this dish is much better the second day. Just cool the stew down in
an ice bath, or on your counter top (the Health Dept is unlikely to raid your kitchen).
Refrigerate overnight. When time, just bring it back up to heat and serve. Goes well with
a few boiled potatoes.

INGREDIENTS
(1 lb.) 2 lbs/900 g “paleron” of beef or “chicken steak” (or same amount of shoulder or
neck), cut into 1” pieces
salt and pepper
(1/8 c.) 1/4 cup olive oil
(2 onions) 4 onions, thinly sliced
(1 tbsp.) 2 tbsp all-purpose flour
(1/2 c.) 1 cup ml red Burgundy
(3) 6 carrots, cut into 1 inch pieces
1 bouquet garni – 2 sprigs parsley, 1 sprig thyme, 1 bay leaf
1 clove garlic
a little chopped parsley
(mushrooms)

STAGE ONE
Season the meat with salt and pepper. In a Dutch oven, heat the oil over high heat until
it is almost smoking. Add the meat, in batches—not all at once!—and sear on all sides
until it is well-browned. You dump too much meat in the pot at the same time and you’ll
overcrowd it; cool the thing down and you won’t get good color.

Sear the meat a little at a time, removing it and setting it aside as it finishes. When all the
meat is a nice, dark brown color and has been set aside, add the onions (and mushrooms)
to the pot. Lower the heat to medium-high until the onions are soft and golden brown—
about 10 minutes. Sprinkle the flour over them. Continue to cook for about 4-5 minutes,
stirring occasionally, then add the red wine. Naturally, you want to scrape up all that
really good fond from the bottom of the pot with your spoon. Bring the wine to a boil.

STAGE TWO
Return the meat to the pot and add the carrots, the garlic and the bouquet garni. Add just

enough water (and two big spoons of demi-glace, if you have it) so that the liquid covers
the meat by 1/3 — meaning you want a ratio of 3 parts liquid to 2 parts meat. This is a
stew, so you want plenty of liquid, even after it cooks down and reduces. Bring to a boil,
reduce to a gentle simmer and let cook for about two hours, or until the meat is tender
(break-apart with a fork-tender).

You should pay attention to the dish, meaning check it every 15-20 minutes, stirring
and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid,
scorching. You should also skim off any foam or scum or oil collecting on the surface,
using a large spoon or ladle. When done, remove and discard the bouquet garni, add the
chopped parsley to the pot and serve.

Boeuf Bourguignon--Keller

1 bottle dry red wine (ideally Burgundy or Beaujolais)
1/4 cup Cognac or other high quality brandy
1 large onion, sliced
1 large carrot, sliced
2 Tbsp. olive oil
1 bouquet garni made by tying together 2 sprigs of parsley, 1 sprig of thyme and 1 bay
leaf
6 whole peppercorns
1 clove garlic, crushed
1 whole clove
generous pinch of salt
1 kilo lean beef, cut in 3 cm. Cubes
5 Tbsp. butter
250 gr. thickly sliced bacon, diced
2 Tbsp. flour
1 cup beef stock
1 cup whole mushroom caps
1 Tbsp. parsley, chopped, for garnish

In a glass or earthenware bowl make a marinade of the wine, brandy, onion, carrot,
bouquet garni, garlic, peppercorns, clove, salt and olive oil. Place the beef cubes in the
marinade, cover and let stand, chilled 24 - 36 hours, turning the meat occasionally.

Drain the beef, reserve the marinade and set the carrot and onion slices aside separately.
Dry the beef on absorbent toweling.

In a flameproof casserole melt 3 Tbsp. of the butter and in this brown the beef a few
pieces at a time.
Set the pieces aside, add the bacon and saute until browned but not crisp. Remove the
bacon from the casserole and saute first the onions and then the mushrooms until tender
and lightly browned. Remove.

Discard the excess fat from the casserole and add 8 Tbsp. of the marinade. Bring to a boil
and stir well, scraping the bottom of the casserole, to dissolve the pan juices. Pour into a
small bowl and reserve.

In the same casserole melt the remaining butter and in this saute the sliced onions and
carrots until soft but not browned. Stir in the flour and cook, stirring continuously, until
the mixture is a deep brown. Stir in the remaining marinade, the juices from the casserole,
the stock and salt and pepper to taste. Return the beef to the casserole and bring to a boil.
Cover tightly, reduce the flame and simmer until the meat is very tender (21/2 - 3 hours).

Transfer the beef to another flameproof casserole and strain the sauce over the beef.
Add the bacon, onions and mushrooms and simmer until the onions are tender (about 15
minutes), stirring. Correct the seasoning. Cover and refrigerate for 24 - 48 hours. Before
serving reheat in a medium oven and serve directly from the casserole. Immediately
before serving sprinkle over the parsley. (Serves 4 - 6).

 
I can't recommend this recipe enough barb. It is in T&T

and deservedly so. Such a great recipe. You won't be sorry. Thanks again Curious!

 
I always use Elizabeth David's recipe.

It's always good, but the night it was out-of-this-world outstanding, I used a really good bottle of wine in it.

 
an old episode of Caprile's Kitchen had her serving this over a mound of creamy polenta. so fine!

it's a lovely surprise when you serve this in a bowl and dig into it with the first spoonful and come up with the lovely polenta.

 
...sniff...Thank you Marilyn. Here

At 62 the company decides they can make do with one less supervisor.
Honest chances of finding a new job? Reality sets in fast.
Health insurance gone immediately.
Put beloved house on the market.
Good news: it sells in less than 24hrs.
Bad news: it sells in less than 24 hrs. and will close in less than 30 days.
We might need some place to live.
Buy nice condo. No grill. No orchids.
Decide to take early S.S.I. for both of us.
Oh, and fracture disc (L-2) first day of packing up.

So, I kinda feel like I’ve been pulled through a very long key hole. I think we’ve landed on two feet but I’m not quite standing up straight yet. I’m not enjoying cooking much because I’m still in a lot of pain when I stand but I’m starting to a bit more.

 
(((orchid))) I'm so sorry to hear that life has not been good to you lately.

Yes, you've been missed by me and others.

I sure hope your pains ease soon.

BTW, I'm sending you a PM in a few minutes or so. I did a test and it worked.

 
You forgot? Dang, I worked hard getting someone else to

make that recipe so it could go in T&T! Hummmpphh! Seriously, I have learned when you say a recipe is good I should try it.

 
orchid, my big PM to you didn't get through (it's hit or miss until PM's are fixed), so

please email me at xxxx When you copy this email, let me know so I can erase it. I'll send you what I tried to PM you, okay? Talk to ya soon.

 
We're enjoying polenta/grits more and more. All it ever needed was a little fat and seasoning

to elevate a carb from BLAND & BORING to CREAMY WONDERFULNESS.

 
You must log in or register to reply here.
Back
Top