How To make Burgundy Meat Loaf
Ingredients
2
pound
beef, ground, or mixture of beef/pork/veal
1
each
onion, chopped
2
each
eggs
1
cup
bread, crumbs, soft
1/2
cup
parsley, fresh, chopped
1/2
cup
burgundy, dry, red
1
tablespoon
basil, fresh
1 1/2
teaspoon
salt
1/4
teaspoon
pepper
5
each
bacon, slices
1
each
bay leaf
8
oz
tomato sauce, with mushrooms, heated
Directions:
Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix. Crisscross 3 bacon slices on a 12-inch square of aluminum foil; shape meatloaf mixture into a 6-inch round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker; cover.
Cook on High 1 hour; turn heat control to Low; cook 4 hours longer, or until meatloaf is well-done.
Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf.
Serve on heated platter and spoon part of the heated tomato sauce over.
Serving suggestion: Serve with buttered noodles and Frenched green beans. beef broth or tomato juice may be substituted for the Burgundy.
How To make Burgundy Meat Loaf's Videos
Burgundy Beef Stew
A rich, comforting broth, with large cuts of Vegetables and oh so tender meat chunks. A good During-the-Week dinner. Serve with a slice of crusty bread, to sop up the juices.
WAGYU BEEF BURGUNDY | Easy Beef Stew | 红酒烩牛肉
A stew for the cold weather recently! Such a simple dish that does not require much effort but still so satisfying!
#stayhome and cook with #chefsawarto
Ingredients:
• 500g beef cubes of choice, (i use wagyu beef cheek) you can use brisket or beef chunk tender
•1 carrot
•1 onion
•1 celery
•3 clove garlic
•1 sprig thyme
•1 sprig rosemary
•2 bay leave
•1tsp black pepper corn
•2tbsp tomato puree
•1 cup red wine (use vegetable stock if you dont take wine)
•2 cups chicken or beef stock
•salt and sugar to tate
•30g butter for finishing
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All types of cooks are welcomed here, whether you are an amateur home cook or a chef. My goal is to share recipes for all of you to replicate at home. Feel free to substitute ingredients and add your own twists. I would love to see your takes on my recipes!
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Beef Bourguignon | Together | Jamie Oliver | Christmas
What better way to ease ourselves into the festive season than this warming, seasonal Beef Bourguignon featuring a signature twist from my new book Together. This utterly delicious and easy to prepare beef stew is the perfect dish to share with family and friends on a chilly winter's evening and will definitely have you going back for seconds!
This recipe and so many more are available in my new cook book Together - Out now
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Beef Burgundy Pot Pie
Beef Burgundy Pot Pie ( Beef Bourguignon )
This is the perfect time of year to prepare a stew! When there is a chill in the air I always love to prepare a slow cooked stew to warm the sole. This is a classical preparation turned into a Pot Pie! I hope you love it! The recipe takes some time to finish; but in the end it rocks!
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Ingredients:
2 # Cubed stew meat ( Top Round )
1 Onion diced
1 Leek sliced thin
4 Oz. Chopped garlic
Sliced carrots
3 Tbsp. Tomato paste
3 Tbsp. Flour
4 Cups Dry table red wine
1/2 Cup Brandy
Jarred pearl onions
3 Portobello mushrooms
4 Oz. Shiitake mushrooms
1 Potato diced
Chopped fresh herbs
2 Eggs
1 Qt. Chicken stock
Puff pastry
8 Oz. Bacon chopped
( Optional Demi Glaze )
Vegetable oil
9.5 Baking dish
Procedure:
1. In a large sauce pot, heat 2-3 Oz of oil over high heat. In small batches start adding the cubed meat and brown on each side for 1 minute each turn. Remove the meat and reserve in a bowl and repeat till all is deliciously browned.
2. Add 3-4 more Oz. of vegetable oil till hot over medium heat and add the bacon. Cook for 3-4 minute till the bacon is nice and brown.
3. Add the leeks, onion, garlic, and carrots and cook for 4-5 minutes until the onions become translucent.
4. Add the mushrooms and cook for 4-5 minute stirring constantly.
5. Add the tomato paste and flour. Combine well and cook for an additional minute.
6. Add the wine and brandy; bring to a boil.
7. Add the stock, herbs, browned meat+any juices, and optional Demi-Glaze.
8. Reduce the heat to low and simmer for 2 hours stirring frequently.
9. Using Store bought puff pastry, flour your cutting board and place a sheet of the pastry on top. Flour a rolling pin and roll the pastry so it is larger than your baking dish.
10. Ladle your amazing stew into the dish almost all the way to the top. Allow 1/4 at the top to allow for expansion.
11. Place the pastry on top of the dish; Crimp the sides with your fingers and remove any excess pastry with a scissor or knife.
12. Beat the eggs in a separate bowl with chopped chives and brush the egg mixture liberally over the pastry.
13. Place the dish on a lined baking sheet and bake for 30-45 minutes at 400 degrees until golden brown.
14. Allow the pie to cool for at least 20 minutes before serving.
Enjoy guys!!!
Slow-cooked beef in red wine - Floyd Cooks - BBC
Chef Keith Floyd cooks with red meat in this great easy to follow recipe video from BBC cookery show 'Floyd on Food'. Beef recipes here: and more about beef: