Stephanie Alexander 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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Ultimate Beef Bourguignon The Daring Gourmet

WEBNov 17, 2022 · Pour in the wine and bring to a rapid boil for one minute, deglazing the bottom of the pan (scraping up the browned bits). Add the …

Rating: 5/5(74)

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30 Minute Beef Bourguignon A Beautiful Plate

WEBOct 24, 2013 · Instructions. Place the pearl onions in a small microwave-proof bowl and cover lightly with a paper towel. Microwave for 3 to 4 …

Rating: 4.6/5(31)
1. Place pearl onions in a small microwave-proof bowl and cover lightly with a paper towel. Microwave for 3-4 minutes, or until cooked all the way through. Set aside.
2. Remove the tenderloin from the refrigerator at least 20 minutes before cooking and cut into 2″ chunks–setting aside one small chunk (this step will prevent the meat from getting shocked when it hits the hot pan, as well as help maintain the skillet’s temperature). Finely chop the reserved piece of meat.
3. Pat dry the remaining beef chunks with a paper towel. Season with salt and pepper on all sides.
4. Heat a large, wide non-reactive skillet over medium high heat. Melt the clarified butter (or oil) and swirl to coat the pan.

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