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How To make Campbell's Beef Bourguignonne
2 slices bacon
1 1/2 pounds beef cubes (about 1 1/2 inches)
1 can (10 3/4 oz.) golden mushroom soup
condensed
1/3 cup Burgundy or other dry red wine
1 large cove garlic :
minced
1 medium bay leaf
2 Tablespoons chopped parsley
1/4 teaspoon thyme leaves crushed
1 pound small whole white onions :
about 16
cooked noodles
In skillet, cook bacon until crisp; remove and crumble. Brown beef in drippings. Add soup, wine, garlic, bay, parsley, thyme, and bacon. Cover; cook over low heat 1 hour. Add onions; cook 1 hour more or until done. Stir occasionally. Remove bay leaf. Serve over noodles.
How To make Campbell's Beef Bourguignonne's Videos
A Lazy Beef Burgundy Dinner for Friends (Beef Bourguignon)
Beef Burgundy
2 pounds pounds beef (cut into big chunks)
1 large onion (medium diced)
2 stalks celery (medium diced)
2 small or 1 large carrot (medium diced)
2 tbsp tomato paste
2 cups red wine (burgundy or any red cooking wine)
6 pearl onions (peeled whole)
4 cremini mushrooms (quartered)
1 box beef stock (32oz)
3 rosemary sprigs
6 parsley stems
butter/flour mixture
1 to 1 flour to butter ratio (about 3 tbsp)
1. In a large dutch oven or strong pot that holds heat, drizzle with neutral oil and sear your beef chunks, only cooking the outer layer of the beef, then set aside
2. Into the same pot add your carrots, onions and celery. Cook on medium heat for 2-3 minutes until slightly translucent
3. Add in the tomato paste and cook for another 2-3 minutes stirring in the paste until it cooks through
4. Add in the wine and reduce on high heat until there is barely any liquid left, stirring once in a while so the bottom doesn’t burn
5. Once reduced, add in the beef stock and bring to a boil
6. Once boiled, close the lid and cook for 35 minutes on medium-high heat
7. After 35 minutes, add in the mushrooms and pearl onions and herbs and close the pot and cook for another 35 minutes
8. Check the beef to see if it’s tender. If it is tender, it is finished. Open the lid and let the liquid reduce for another 10-15 minutes
9. Turn off the heat and add in the butter/flour mixture
10. Season to taste and serve over a bed of potato puree and garnish with parsley
Potato Puree
5 Idaho potatoes (cut into thirds)
4-5fl oz heavy cream
5 tbsp butter
salt to taste
1. In a large pot, add cold water and add your potatoes
2. Add salt to the water and bring the water to a boil, and boil your potatoes until super tender
3. Once the potatoes are super tender, drain the water and bring the potatoes back into the pot. Put the potatoes through a ricer. If you don’t have a ricer, add in the butter and the heavy cream first, then use a masher, or hand blender to make it into a puree consistency
4. Add salt to taste and serve
Campbell’s® NEW 30% Less Sodium Beef Broth with Red Wine
Beef Stew #shortvideo #viralvideo #asmr #beef #stew #beefstew #redwine #campbells
Melt-in-your-mouth Beef and Vegetable Soup
Slow cooked, tender chunks of beef with vegetables and potatoes, in a thick savoury soup broth. What's the SECRET INGREDIENT that makes this soup so good??
Beef Stew on the Stovetop [ by Lounging with Lenny ]
Beef Stew on the stovetop. This beef stew is the ultimate cold weather dish. Slow cooked beef stew with vegetables and potatoes is delicious. Don’t know how to make beef stew? Just follow my step by step easy beef stew recipe.
Ingredients:
2 lb beef chuck
1 onion
3 celery sticks
1 carrot
5 garlic cloves
6 red potatoes
4 tbsp flour
2 cups dry red wine
1 tbsp tomato paste
1 tsp sugar
4 cups beef stock
2 bay leaves
thyme
rosemary
salt and pepper to taste
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French Beef Stew ????????(BOEUF BOURGUIGNON) ????????Step by Step // from Campbell’s Freedom Farm
Taylor and I have a deal that every time it snows we get to make some type of French food. So today we’re going make what we know as a French Beef Stew (otherwise known as Boeuf Bourguignon or Beef Burgundy).
This classic is a rich & hearty stew that is filled with tender beef chunks, carrots, & onions all cooked in a red wine from the Burgundy region. The broth has a ‘sweet & savory’ taste, yet there is an acidic tanginess from the wine and tomato combination. A true indulgence that everyone should try!
It is a perfect dish on a cold day. Then you just need a glass of Pinot Noir, a blanket, & a book!
Farm to Table - French Foods - cooking
Sabrina from Campbell’s Freedom Farm
campbellsfreedomfarm@gmail.com
#boeufbourguignon #campbell #foodtotable