How To make Beef Burgundy Stew
2 ea Slices Bacon
4 t Unbleached Flour
1/2 t Instant Beef Bouillon
1/4 t Dried Basil, Crushed
1/2 lb Stew Meat, 1/2-inch Cubes
7 1/2 oz Canned Tomatoes, Cut Up
1/4 c Dry Red Wine
1/2 c Frozen Pearl Onions
8 ea Small Whole Fresh Mushrooms
In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve.
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Beef Bourguignon | Best French Beef Stew with Red Wine by Lounging with Lenny
Beef Bourguignon. Beef Bourguignon is a classic French beef stew. Beef Bourguignon is a braised beef chuck with vegetables in red wine gravy. For beef bourguignon recipe you need to use good dry red wine such as Burgundy, Pino Noir or Cabernet Sauvignon. Please don’t use cooking wine or sweet wine for your beef bourguignon recipe. Follow my step be step how to make beef bourguignon recipe and enjoy. I am serving my beef bourguignon with creamy mashed potatoes.
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Dry aged beef bourguignon
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How To Make Beef Bourguignon | Chef Jean-Pierre
Hello There Friends! Today I'm very excited to teach you how to make My Beef Bourguignon. It is essentially a Beef Stew with the addition of a Beautiful Red Wine. If you haven't watched my Beef Stew video yet I highly recommend you do as its one of the most popular videos on the Channel!
I hope you enjoy this Delicious Beef Bourguignon! Let me know how you did in the comments below.
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Perfect Beef Stew!
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Beef stew
Ingredients:
4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper
Instructions:
In a large bowl add the beef cubes and season with olive oil, salt, and pepper.
In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.
Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.
Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.
After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.
Enjoy!
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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: