Ultimate Beef Bourguignon Recipe

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Cut the beef into large chunks and season with some salt. Heat a Dutch oven or a heavy-based pot greased with 2 …

Rating: 4.2/5(84)
Estimated Reading Time: 3 mins

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1 cup Beef Stock 3 tablespoon Tomato Paste 1 teaspoon Thyme or ⅓ teaspoon fresh 2 Bay Leaves 2 Carrots …

Rating: 5/5(3)
Total Time: 8 hrs 20 minsCategory: Main CourseCalories: 427 per serving1. Heat the oil in a large skillet over high heat. Season the beef with salt and pepper on all sides, then add to hot skillet, working in batches. Cook the meat for one minute on all sides, then transfer to the slow cooker.
2. Using the same skillet that you used for the beef, reduce the heat to medium and cook the bacon until crisp. Using a slotted spoon, transfer the bacon to the slow cooker with the beef.
3. Add the onions and garlic to the skillet, still over medium heat. Cook for 3-4 minutes, stirring frequently until the onions are translucent. Transfer the onions and garlic to the slow cooker using a slotted spoon.
4. Discard any excess grease from the skillet, but be careful not to scrape away any of the browned bits from the bottom. Return the skillet to medium heat and add the wine, beef stock, thyme leaves, and tomato paste.

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2-3 cups Beef Stock 2 tsp. Dried Thyme Salt & Pepper 1/2 tsp. Xanthan Gum helps with thickening Instructions 1. Preheat …

Servings: 6Total Time: 2 hrs 15 minsCategory: Main DishesCalories: 1700 per serving1. Preheat your grill (or oven) to 300 F and set the grill it for indirect heat.
2. Begin y cooking the pancetta in the dutch oven on medium heat until crispy. Remove and set aside and leave any remaining fat.
3. Pat the chuck roast cubes dry with a paper towel. Season the meat with salt and pepper and sear quickly on high heat in small batched in the dutch oven. If you need to add more oil, do so to prevent sticking. Set the cooked meat aside as well.
4. Next, deglaze the pan by adding in the wine and reduce the heat back to medium. Use a wooden spoon and scrape along the bottom of the pan to remove any of he yummy brown bits. Return the beef, the pancetta, and all the remaining ingredients (carrots, onion, garlic, mushrooms, and thyme into the pan. Add the beef stock so the meat is fully covered (this may require 2-3 cups of liquid or so). Cover and transfer to the grill.

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4 lbs Beef Chuck Roast Cubed into 4 inch chunks 1 lb Bacon Cut into 2 inch Pieces 6 cups Beef Broth 2 cups Red Wine Dry 2 cups Carrots cut into 2 inch pieces 2 cups …

Rating: 5/5(1)
Total Time: 4 hrs 30 minsCategory: Main Course, Meal PrepCalories: 622 per serving

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1 can (2 cups) beef broth 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 4 tablespoons unsalted butter at …

Author: Ina GartenSteps: 6Difficulty: Intermediate

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Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown. Add in the onions,

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Boeuf Bourguignon with cauliflower mash Instructions Place a dutch oven or large heavy-bottomed pot over high heat. Add half of the butter. Sear the beef in batches; do …

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Pour the liquid from the skillet into the insert of a slow cooker. Add all other ingredients (onions through black pepper) to the slow cooker and stir to combine. Cover and cook on LOW for 7-8 …

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Remove the bacon with a slotted spoon. Add the carrots, pearl onions, and mushrooms and sauté 2-3 minutes until tender. Remove and set aside. Add the red wine to the skillet …

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Pour in beef broth and add bay leaf. Reduce heat to low, cover partially and simmer 2 hours. Add sliced mushrooms, thyme and parsley and continue cooking for another 30 minutes, until beef

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BUT that doesn't mean it's hard. Here's the basic rundown: Sauté bacon, sear beef in bacon fat (yum!), add veggies and stir to coat with flour, add wine and broth, transfer to …

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BEEF BOURGUIGNON: 2 Tbsp extra-virgin olive oil to coat pan 1/2 cup all-purpose flour 8 slices of bacon diced 2 cups frozen pearl onions 2 carrots, peeled and chopped into 1 …

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Remove beef to a large bowl. Heat one tablespoon olive oil in the pot. Add onions and cook until softened, 2 minutes. Add mushrooms and cook until softened, 5 minutes. Add …

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Cook over low heat for 1 ½ hours or until beef is tender. Add the turnips, carrots, onion, celery, garlic, and remaining 2 teaspoons salt. Stir to combine. Remove ½ cup of liquid …

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Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove …

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Turn off saute mode. Pressure Cook: Transfer beef back to pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal lid. Cook at high pressure for 40 …

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Sear Beef: Heat a large skillet to medium-high heat. Add olive oil to the pan, then add the beef and sear it on each side for 2-3 minutes, until slightly browned. Put the seared …

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