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Beef Burgundy
Posted on 12/1/10 at 7:00 am
Posted on 12/1/10 at 7:00 am
Anyone have any good recipes? Any crockpot recipes for this? 
4
Posted on 12/1/10 at 7:27 am to wdlsu
Crockpot
1 1/2 lbs chuck roast cut into 3/4 inch cubes
large oninon, chopped
3 cloves garlic or more
3 cups whole fresh mushrooms
4 medium carrots cut into 3/4 inch pieces
8 ounces pearl onions or 2 cups frozen small whole onions
3 tablespoons quick cooking tapioca
1 teaspoon dried thyme
3/4 teaspoon dried marjoram
1 teaspoon pepper
1 1/4 teaspoon salt
2 bsy leaves
1 1/4 cups burgundy
1/2cup beef broth
2 slices bacon
Trim fat from meet and brown in oil. Toss in onion and minced garlic. Until meat is brown and onion tender
Layer mushrooms, carrots and pearl onions in crockpot. Sprinkle with tapioca. Place meat over vegetables. Add herbs and seasonings and bay leaves. Pour burgundy and beef broth over entire thing. Cook on low heat 10 - 12 hours. At the end cook the bacon very crispy and stir into the stew.
Serve over large noodles or rice.
1 1/2 lbs chuck roast cut into 3/4 inch cubes
large oninon, chopped
3 cloves garlic or more
3 cups whole fresh mushrooms
4 medium carrots cut into 3/4 inch pieces
8 ounces pearl onions or 2 cups frozen small whole onions
3 tablespoons quick cooking tapioca
1 teaspoon dried thyme
3/4 teaspoon dried marjoram
1 teaspoon pepper
1 1/4 teaspoon salt
2 bsy leaves
1 1/4 cups burgundy
1/2cup beef broth
2 slices bacon
Trim fat from meet and brown in oil. Toss in onion and minced garlic. Until meat is brown and onion tender
Layer mushrooms, carrots and pearl onions in crockpot. Sprinkle with tapioca. Place meat over vegetables. Add herbs and seasonings and bay leaves. Pour burgundy and beef broth over entire thing. Cook on low heat 10 - 12 hours. At the end cook the bacon very crispy and stir into the stew.
Serve over large noodles or rice.
This post was edited on 12/1/10 at 7:49 am
Posted on 12/1/10 at 8:13 am to wdlsu
-marinate beef stew chunks overnight in red wine and carrot, celery, onion, garlic, thyme, bay, peppercorn
-pull out meat, pat dry, brown very well in a skillet, set aside
-brown vegetables, add meat, sprinkle with flour and put in a hot oven for a few minutes to brown the flour some
-deglaze with some marinade. add rest of the marinade, or at least make sure you cover it, simmer til done
-prepare your garnish. classically button mushrooms (cook in butter), pearl onions (cook in a pan about 1/2way up with butter/stock combo...add liquid when necessary as your goal is for there to be only a glaze when the onions are cooked...roll them around in this glaze to get them brown and shiny), thick small sticks ("lardons") of bacon..cook as you wish
-pick out meat and strain. warm garnish vegetables. reduce cooking liquid to the right consistency, return all ingredients together to warm.
this would be the 'fancy' version i guess, but you can just throw all the garnish in there and serve it with the vegetables unstrained
-pull out meat, pat dry, brown very well in a skillet, set aside
-brown vegetables, add meat, sprinkle with flour and put in a hot oven for a few minutes to brown the flour some
-deglaze with some marinade. add rest of the marinade, or at least make sure you cover it, simmer til done
-prepare your garnish. classically button mushrooms (cook in butter), pearl onions (cook in a pan about 1/2way up with butter/stock combo...add liquid when necessary as your goal is for there to be only a glaze when the onions are cooked...roll them around in this glaze to get them brown and shiny), thick small sticks ("lardons") of bacon..cook as you wish
-pick out meat and strain. warm garnish vegetables. reduce cooking liquid to the right consistency, return all ingredients together to warm.
this would be the 'fancy' version i guess, but you can just throw all the garnish in there and serve it with the vegetables unstrained
Posted on 12/1/10 at 9:14 am to wdlsu
Julia Child would like to remind you to pat your meat dry in paper towels before you brown it.
Posted on 12/1/10 at 2:52 pm to wdlsu
Beef Bordelaise
3 pounds boneless strip steak
1 cup green onions, chopped
1 cup onions, chopped
1/2 cup celery, chopped
2 tablespoons flour
1 cup burgundy wine
1 cup beef stock
1 tablespoon butter, softened
1 teaspoon salt
1 teaspoon thyme leaves
1 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/2 teaspoon dry mustard
1/2 teaspoon red pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 clove garlic, chopped
1. Preheat oven to 500. Season meat with 1/2 seasoning mix. Place on roasting rack and top with butter. Bake for 20 min. Reduce heat to 400 and bake additional 15 min. for rare.
2. While steak is cooking remove 3 tbls. of drippings and saute vegetables, except for green onions, for 10 min.. Add the rest of the seasoning mix and flour and brown well. Stir in hot stock, green onions, and burgundy wine. Simmer for 15 min. and remove from heat.
3. When steak is done drain all but 1 tbls of fat, top with sauce, and place under broiler for about 5 min.
3 pounds boneless strip steak
1 cup green onions, chopped
1 cup onions, chopped
1/2 cup celery, chopped
2 tablespoons flour
1 cup burgundy wine
1 cup beef stock
1 tablespoon butter, softened
1 teaspoon salt
1 teaspoon thyme leaves
1 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/2 teaspoon dry mustard
1/2 teaspoon red pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 clove garlic, chopped
1. Preheat oven to 500. Season meat with 1/2 seasoning mix. Place on roasting rack and top with butter. Bake for 20 min. Reduce heat to 400 and bake additional 15 min. for rare.
2. While steak is cooking remove 3 tbls. of drippings and saute vegetables, except for green onions, for 10 min.. Add the rest of the seasoning mix and flour and brown well. Stir in hot stock, green onions, and burgundy wine. Simmer for 15 min. and remove from heat.
3. When steak is done drain all but 1 tbls of fat, top with sauce, and place under broiler for about 5 min.
Posted on 12/1/10 at 3:15 pm to tavolatim
quote:
Burgundy
quote:
Bordelaise
uh oh, now we are travelin around france
Posted on 12/1/10 at 4:46 pm to AreJay
tomato...tomatoe
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