Best 3 Boeuf Bourguignonne Recipes

DAUBE DE BOEUF BOURGUIGNONNE

Steps:

• Cut the meat into one-and-one-half-inch cubes.
• Place the meat in a deep bowl and add the carrots, onions, turnips, garlic, rosemary, thyme, bay leaves, parsley, nutmeg, wine, salt and pepper. Cover and let stand overnight in the refrigerator, stirring occasionally.
• Preheat the oven to 375 degrees.
• Drain the meat, vegetables and herbs, but reserve the marinating liquid. Separate the meat and vegetables. Tie the herbs in cheesecloth.
• Drop the salt pork slices into cold water and bring to a boil. Blanch for three minutes and drain.
• In a heavy, wide and deep casserole or Dutch oven, heat the vegetable oil and add the meat, pork slices, onions and garlic. Stir and cook over high heat for about 15 minutes.
• Sprinkle the meat with flour and stir thoroughly so that the flour coats the meat and other ingredients. Add the marinating liquid and stir. Add the herbs in cheesecloth, then the carrots. Cover and bring to a boil on top of the stove. Place the casserole in the preheated oven.
• Heat the butter in a saucepan and add the sliced mushrooms. Cook until lightly browned. Add them to the stew. Cook about 45 minutes and add the turnips. Continue baking about one hour longer. The total baking time once the kettle is placed in the oven is two hours.
• Remove the casserole and uncover. Carefully spoon off and discard all the fat from the top of the stew. Serve hot with the potato puree (see recipe).

BOEUF BOURGUIGNONNE/BEEF BURGUNDY (CROCK POT OR NOT)

Steps:

• Fry 6 strips bacon until crisp and cut into 1/2 inch pieces.
• In the bacon grease brown well beef stew meat. Put beef into crock pot.
• Brown 1 med carrot sliced & 1 sliced small onion. Add salt & pepper to taste. Stir in 3 T flour & 1 10-3/4 oz can condensed beef broth. Mix well & put in crock pot.
• Add the bacon, tomato paste, minced garlic, thyme leaves, bay leaf, and pearl onion to the pot.
• Cover and cook on low for 8-10 hours. (or in 300 degree oven in a covered pan for 2 hours.).
• Saute mushrooms in butter and add with red wine to crock pot or oven dish & cook for one more hour.
• I recommend serving this over mashed potatoes.

STOVETOP BEEF BURGUNDY (BOEUF À LA BOURGUIGNONNE )

Steps:

• Clean and chop onion, parsnips, and green pepper. Put parsnips in a little water in a microwave safe dish, and cook until they begin to become tender in your microwave. (This speeds preparation.) Bake one, medium potato in microwave, let it cool, and remove the skin, then chop into small cubes,mash, and set aside. (You will eventually want this to break up entirely in the stew to thicken it when you add it at end, so mashing the cubes with a fork is a good idea before adding it to stew.) Introduce olive oil and stew beef into a large stew pot on stovetop on medium heat and begin to brown beef on the outside. Add onion and green pepper strips and cook until onion begins to soften. Add mushrooms, and wait until mushrooms begins to soften (if you aren't using pre-cooked mushrooms from a can), then add entire bottle of wine to stew pot. Turn the heat down to medium low. Add partially cooked parsnips, and put a lid on this. Let it slow cook until beef becomes tender, stirring occassionally. This may take up to an hour or so. (Stew meat will remain tough unless slow cooked over a low heat for a long time. If slow cooked long enough, it will become very tende.) When you are near the end, add garlic and salt to taste. When beef is done, Add your mashed potato and stir it into stew until it disappears. This should thicken the stew via the potato starch. At the very end, add about a tablespoon of tomato paste. (Use more or less to your taste. If you add more tomato paste, you can add "Italien" to the end of the French name). Bon Appe'tit!