How To make Beef Bourgiunon
4 lb lean beef
cubed
1 c red wine
1/3 c oil
1 ts thyme
1 ts black pepper
8 sl bacon :
diced
2 cloves garlic crushed
1 onion :
diced
1 lb mushrooms -- sliced
1/3 c flour
Marinate beef in wine ,oil, thyme and pepper 4 hours at room temperature or overnight in refrigerator. In large pan, cook bacon until soft. Add garlic and onion; saute until soft. Add mushrooms and cook until slightly wilted. Drain beef, reserving liquid. Place beef in slow cooker. Sprinkle flour over the beef, stirring until well coated. Add mushroom mixture. Pour reserved marinade over all. Cook on LOW 8-9 hrs. Recipe By : Crockpot Cooking, Barbara Blitz From: Rooby <rooby@shell.Masterpiece.Codate: Sun, 27 Oct 1996 02:11:10 -0700 -----
How To make Beef Bourgiunon's Videos
ANTHONY BOURDAINS BOEUF BOURGUIGNON RECIPE - BEEF BOURGUIGNON RECIPE
ANTHONY BOURDAINS BEEF BOURGUIGNON RECIPE
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Ingredients
3 pounds stewing beef, cut into 2-inch chunks
2 large carrot
1 large white onion
Salt and freshly ground pepper
2 tablespoons all-purpose flour
3 cups red wine
1/2 cups water
1-2 cloves garlic
1/2 teaspoon thyme
2 bay leaf
Toppings
18 to 24 small pearl onions
1 tablespoons butter
6 slices bacon
1 pound mushrooms
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Beef Bourguignon Slow Cooker Perfection: A Cozy French Classic
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???? This is a Beef Bourguignon Slow Cooker special! Imagine succulent, tender beef slowly simmered in a deliciously thick, red wine-infused sauce.....
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Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
I've Got A New Way For You To Cook Beef Stew
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Time to warm up with some amazing Beef stew my friends.
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Beef stew recipe:
4 lbs braising beef
2 celery stalks peeled
3 carrots peeled and halved
1 large shallot halved
8 sprigs of fresh thyme
2 sprigs of fresh rosemary
3 tbsp tomato paste
5 cloves garlic
20 peppercorn
1 bay leaf
6-8 cups of beef stock
1-2 tsp kosher salt
Add roux to desired thickness
Beef Bourguignon - The Most Comforting Classic French Stew
Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1 pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2 cubes
1 large white onion - chopped
2 large carrots - cut into 2 chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
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BOEUF (beef) BOURGUIGNON - By RECIPE30.com
A classic French beef and red wine stew that's all about flavours!
Get full recipe here
Slow cooking is the secret to this dish. Beef burgundy or in French, Boeuf Bourguignon is a well know dish across France. It's a slow cooked stew, braised in red wine and beef stock and arguably one of the most delicious beef dishes in existence. I used rump steak in this recipe but you can use any cheaper style cuts or gelatinous meats as it cooks for hours and still be amazingly tender. Use a good red wine, as they say, a wine that you would drink, ideally a French burgundy or any bold full bodied red such as Cabernet Sauvigon, Syrah, Mouverde or Shiraz. Of course buy an extra bottle or two, and enjoy it with your delicious meal.