Best Beef Bourguignon Recipe

Beef Bourguignon EatingWell

WebSep 19, 2023 · Heat 1 tablespoon oil in a large pot over medium heat. Add bacon and cook until crisp, 4 to 6 minutes. Use tongs or a slotted spoon …

Rating: 4/5(1)
1. Cut beef into 1-inch cubes, pat dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Heat 1 tablespoon oil in a large pot over medium heat. Add bacon and cook until crisp, 4 to 6 minutes. Use tongs or a slotted spoon to transfer to a plate.
3. Add half the beef to the pot; cook over medium-high heat, flipping once, until well browned, about 5 minutes. Transfer to the plate with the bacon. Repeat with the remaining beef, adjusting the heat as necessary.
4. Reduce heat to medium. Add carrots and chopped onion to the pot; cook, stirring occasionally, until tender-crisp, about 5 minutes. Stir in flour, tomato paste, garlic and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 1 minute. Add wine and broth; cook, scraping up any browned bits, until the mixture comes to a boil. Tie parsley stems, thyme and bay leaf together with kitchen string; add the bouquet garni to the pot along with the bacon, beef and any accumulated juices. Reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the beef is very tender, 1 to 1 1/2 hours.

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Anthony Bourdain's Beef Bourguignon The Midnight …

WebMar 7, 2021 · Reduce the heat to medium-high and add the onions and any remaining oil to the pot. Cook, stirring from time to time, until the onions …

1. Thoroughly pat the meat dry with paper towels and generously season it with salt and pepper.
2. In a Dutch oven over high heat, heat half of the oil until shimmering. Working in several batches, and without moving the meat much, sear the meat on all sides until well browned, adding more oil as needed. (If you try to cook too much meat at once, it will steam and turn gray instead of brown.) Once the meat is well browned, transfer to a plate.
3. Reduce the heat to medium-high and add the onions and any remaining oil to the pot. Cook, stirring from time to time, until the onions have softened and turn golden, about 10 minutes. Sprinkle the flour on top and cook, stirring occasionally, until thickened, 4 to 5 minutes. Add the wine and, using a wooden spoon, stir, scraping up all the browned bits (fond) off the bottom of the pot.
4. Once the wine starts to boil, return the meat and its accumulated juices to the pot, and add the carrots, garlic and the bouquet garni. Add 1 1/2 cups of water (and about 2 tablespoons of demi-glace, if you have it). Bring to a boil, then reduce the heat to medium-low and cook, uncovered, until the meat is tender, 2 to 2 1/2 hours, skimming off any foam or oil that might accumulate on the surface. Check on the stew every 15 to 20 minutes, stirring and scraping the bottom of the pot to prevent scorching or sticking.

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BEST EVER Beef Bourguignon The Recipe Critic

WebFeb 27, 2019 · Remove the bacon with a slotted spoon. Add the carrots, pearl onions, and mushrooms and sauté 2-3 minutes until tender. …

Rating: 5/5(17)
1. Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
2. Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
3. Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
4. Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.

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