Beef Bourguignon Recipe Pioneer Woman

The Pioneer Woman's Beef Bourguignon Recipe Food …

WEBFeb 22, 2024 · Melt the butter in a large skillet over medium-high heat. Throw in the cooked pasta and stir to coat in the butter for a couple of …

Rating: 3/5(2)

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Beef Burgundy Recipe How to Make Beef Burgundy

WEBOct 30, 2023 · Pour in enough broth to just cover the meat and bring to a simmer. Cover and place in the oven. Cook until the beef is tender, 1 …

Rating: 5/5(9)

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Beef Burgundy {Beef Bourguignon} The Seasoned Mom

WEBNov 15, 2021 · Add tomato paste, garlic, salt, pepper, thyme, bay leaf, paprika, onions, carrots, potatoes and mushrooms to the slow cooker. …

Rating: 4.7/5(3)
1. In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
2. In a large skillet or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3 minutes). Remove bacon with a slotted spoon and transfer to a slow cooker.

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Boeuf Bourguignon (French Beef Stew) Chew Out Loud

WEBJan 29, 2023 · Set beef aside in plate with the bacon. If needed, heat 2 TB oil in pot. Add carrots, onions, garlic, 1 TB kosher salt, 2 tsp black …

Rating: 4.9/5(81)
1. Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
2. Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
3. If needed, add 2 TB to pot and heat oil. Add carrots, onions, garlic, 1 TB kosher salt, 2 tsp black pepper and saute for 5 minutes until onions are lightly browned. Deglaze bottom of pot, adding 1 TB oil as needed. Add Cognac and cook another 10 minutes on medium.
4. Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.

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