Beef Bourguignon (Beef Burgundy)
Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.
For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock!
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Red Wine Beef Ribs
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Peposo Tuscan Red Wine Beef Stew
FULL RECIPE---
Peposo is a traditional Tuscan Beef Stew originating from Florence. It truly is the simplest stew you’ll ever make yet it has so much flavour. Made with garlic, lots of black pepper and a whole bottle of red wine, super delicious and perfect served with creamy polenta.
Classic Beef Stew Recipe For Dinner - Natasha's Kitchen
Our Family’s Classic Beef Stew. The beef is so tender and just melts in your mouth! Every bit of this beef stew is infused with wonderful flavor from slow roasting in the oven.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS for the Classic Beef Stew Recipe:
►6 oz thick sliced bacon chopped into 1/4 wide strips
►2 - 2 1/2 lbs boneless beef chuck or good quality stew meat trimmed and cut into 1 pieces
►Salt and ground black pepper to taste
►1/4 cup all-purpose flour
►2 cups good red wine such as Soft Red or Pinot Noir (see note above)
►1 lb mushrooms thickly sliced
►4 large carrots peeled and cut into 1/2 thick pieces
►1 medium yellow onion diced
►4 garlic cloves chopped
►1 Tbsp tomato paste
►4 cups low sodium beef broth or beef stock
►2 bay leaves
►1 tsp dried thyme
►1 lb small potatoes new potatoes, or fingerling, halved or quartered
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
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Pot Roast with Red Wine
Serves: 4 guests
3 lbs. Beef Chuck Roast
8 oz. Bacon Lardons, Cherry Smoked
32 oz. Veal Glacé or Stock
2 cups Onion, medium dice
12 oz. Carrots, cut into 3 length
12 oz. Parsnips, cut into 3 length
2 cups Mushrooms, fresh (Cremini, Portabella, Shiitake)
1 cup Dried Porcini
1 sprig each Rosemary, Thyme, Savory
1 oz. Garlic, whole / peeled
2 cups Port Wine
1½ lbs. Fingerling Potatoes (roughly the same size)
1 Tbsp. Chef Joe's Herb Rub *(see notes)
As Needed Kosher Salt
Method:
1. Preheat Dutch oven over medium heat, add bacon and render fat. When bacon begins to crisper, add the garlic. Sauté for a minute or 2, then add onions. Sweat until translucent then remove.
2. Sauté Mushrooms until cooked (about 7 minutes), season with salt and herb rub. Remove when cooked.
3. Season roast with Kosher salt and sear on all sides. Then add bacon, onions & garlic back to the pot.
4. Deglaze with the wine. Bring to simmer, add the veal glacé. Bring back to a simmer, cover and place in to a preheated oven at 350°F for 3 hours.
5. After 3 hours, remove from oven and add the dried mushrooms, cooked mushrooms, potatoes, carrots, parsnip and fresh herbs.
6. Cover and return to the oven for 30 minutes.
7. Remove the beef and vegetables to a serving platter and place the pot on the stove top. Boil uncovered for 5 minutes.
8. Spoon sauce oven meat and vegetables. Serve
Notes:
• Herb Rub (equal parts dried parsley, marjoram & thyme; ½ part sage, granulated garlic, granulated onion)
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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