Classic Beef Bourguignon Recipe
Ingredients:
2 pounds beef chuck roast
6 slices bacon, chopped
2 carrots, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
2 cups red wine (preferably Burgundy)
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
1 bay leaf
1 pound mushrooms, sliced
Salt and pepper to taste
2 tablespoons flour
3 tablespoons butter
1 pound egg noodles, cooked
Steps:
Preheat oven to 325°F.
Season beef with salt and pepper. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside. Add beef to the pot and brown on all sides.
Add carrots, onion, and garlic to the pot and sauté for 5 minutes. Stir in red wine, beef broth, tomato paste, thyme, and bay leaf. Bring to a boil, then cover and transfer to the oven. Cook for 2 1/2 to 3 hours or until beef is tender.
In a separate skillet, melt butter and sauté mushrooms until tender. Add flour and cook for 1-2 minutes. Add mushroom mixture to the pot and cook for an additional 10-15 minutes.
Serve over cooked egg noodles and garnish with reserved bacon.
Beef Bourguignon with a Twist
Ingredients:
2 pounds beef sirloin, cubed
4 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup red wine
1 cup beef broth
1 tablespoon thyme leaves
1 bay leaf
1 tablespoon smoked paprika
1 tablespoon Worcestershire sauce
1 pound baby potatoes, halved
1/2 pound baby carrots, peeled and halved
Salt and pepper to taste
Steps:
Preheat oven to 325°F.
Season beef with salt, pepper, and smoked paprika. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown beef on all sides and transfer to a plate.
Add remaining olive oil and butter to the pot and sauté onions and garlic until softened. Stir in tomato paste and cook for 1-2 minutes.
Add red wine, beef broth, thyme, bay leaf, and Worcestershire sauce. Bring to a boil and add beef back to the pot. Cover and transfer to the oven. Cook for 1 1/2 to 2 hours or until beef is tender.
In a separate pot, boil potatoes and carrots until tender. Drain and add to the pot with the beef. Cook for an additional 15-20 minutes.
Serve hot and enjoy!
Beef Bourguignon Pie
Ingredients:
1 pound beef stew meat
4 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
2 cups red wine (preferably Burgundy)
2 cups beef broth
2 tablespoons flour
1 teaspoon thyme leaves
1 teaspoon rosemary leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 sheet puff pastry, thawed
1 egg, lightly beaten
Steps:
Preheat oven to 375°F.
In a large Dutch oven, heat butter over medium-high heat. Add stew meat and brown on all sides.
Add onion and garlic to the pot and sauté for 5 minutes. Stir in tomato paste and cook for 1-2 minutes.
Add red wine, beef broth, flour, thyme, rosemary, salt, and pepper. Bring to a boil and reduce heat to low. Simmer for 1 hour or until beef is tender. Remove from heat and let cool.
Transfer beef mixture to a large pie dish. Cut puff pastry to fit the top of the dish. Brush with beaten egg.
Bake for 25-30 minutes or until pastry is golden brown.
Serve hot and enjoy!
In conclusion, Beef Bourguignon is a classic French dish that has stood the test of time. Whether you prefer a traditional recipe or something with a twist, there are endless ways to enjoy this flavorful and hearty dish. So why not impress your friends and family with one of these delicious recipes for your next dinner party or cozy night in?
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