REC: Beef Burgundy

S

Scarface.

New member
I'm not even gonna try to spell it in French. I am in the US. It's
beef burgundy here. I can spell it. I can pronounce it.

We had temperatures in the 80s last week, and today, it's 37F and very
windy. I keep expecting to see Margaret Hamilton, riding a bicycle
past the window.

This is a good chilly weather dinner:


* Exported from MasterCook *

Beef Burgundy

Recipe By :American Heart Association Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Beef Main Dishes
Stews/Chilis

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 medium onions -- sliced
4 tablespoon oil
2 pounds lean beef -- cut into 1-in cubes
1 1/2 tablespoon flour
1/4 teaspoon marjoram leaves
1/4 teaspoon thyme
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup beef broth -- (to start)
1 cup dry red wine -- (to start)
1/2 pound fresh mushrooms -- sliced

1. In a heavy skillet, cook onions in oil until tender. Remove to
another dish.

2. In the same pan, saut? the beef cubes until browned. Sprinkle with
flour and seasonings.

3. Add broth and wine. Stir well and simmer slowly for 1-1/2 to 2
hours. Add more broth and wine (1 part broth to 2 parts wine) as
necessary to keep beef barely covered.

4. Return onions to the stew, add mushrooms and cook, stirring, 30
minutes longer, adding more broth and wine if necessary. Sauce should
be thick and dark brown.

Serving Ideas : Serve over homemade or other good quality egg
noodles.

Cuisine:
"French"

- - - - - - - - - - - - - - - - -
- -
 
"Damsel in dis Dress" wrote in message
news:318b1b57-5550-4f36-85ab-25c783c0ea98@v11g2000prb.googlegroups.com...
I'm not even gonna try to spell it in French. I am in the US. It's
beef burgundy here. I can spell it. I can pronounce it.

We had temperatures in the 80s last week, and today, it's 37F and very
windy. I keep expecting to see Margaret Hamilton, riding a bicycle
past the window.

This is a good chilly weather dinner:


* Exported from MasterCook *

Beef Burgundy

Recipe By :American Heart Association Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Beef Main Dishes
Stews/Chilis

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 medium onions -- sliced
4 tablespoon oil
2 pounds lean beef -- cut into 1-in cubes
1 1/2 tablespoon flour
1/4 teaspoon marjoram leaves
1/4 teaspoon thyme
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup beef broth -- (to start)
1 cup dry red wine -- (to start)
1/2 pound fresh mushrooms -- sliced

1. In a heavy skillet, cook onions in oil until tender. Remove to
another dish.

2. In the same pan, saut? the beef cubes until browned. Sprinkle with
flour and seasonings.

3. Add broth and wine. Stir well and simmer slowly for 1-1/2 to 2
hours. Add more broth and wine (1 part broth to 2 parts wine) as
necessary to keep beef barely covered.

4. Return onions to the stew, add mushrooms and cook, stirring, 30
minutes longer, adding more broth and wine if necessary. Sauce should
be thick and dark brown.

Serving Ideas : Serve over homemade or other good quality egg
noodles.

Cuisine:
"French"

- - - - - - - - - - - - - - - - -
I'd saute the meat first, in oil of choice. Remove meat and lightly brown
onions to deglaze. Add flour near the end of the onion browning and cook
lightly to make a roux, or "onion roux".

Then add your stock and wine and meat. I would also saute the mushrooms a
bit before adding them. What cut of meat are you using? This would determine
your braising time. The next time I do something like this I'm going to do
the final cooking on low in the crockpot.

Kent
 
On Apr 16, 3:01?pm, "Kent" wrote:

Hi Kent,

Haven't made this in years, but I would love to have it for dinner
next week. When I see "lean beef," I generally go to round steak/
roast, or another lean cut that's on sale. It's about economy, more
than ever. And I do do (note, no hyphen) the browning and deglazing
stuff, it just wasn't part of the original recipe. Do you find that
you do things that aren't part of the recipe, without even thinking
about it? I think that might be called Being a Cook. :)
 
On 2011-04-16, Kent wrote:


Anthony Bourdain's 8th Season has a whole episode on techniques and
the dishes anyone who calls himself a cook should know. Great
episode from Tony doing a brain dead simple beef burgundy to Thomas
Keller of French Laundry demonstrating a likewise simple roast
chicken. You gotta watch the whole episode to see the entire beef
burgundy cuz he breaks it up into sections between the other dishes.
Worth every minute.


http://www.youtube.com/watch?v=SaVbpQQrDL0 (1/3)
http://www.youtube.com/watch?v=K6yLuNRgiLg (2/3)
http://www.youtube.com/watch?v=jAwCKmSmVGU (3/3)


nb
 
On Apr 16, 3:22?pm, Damsel in dis Dress wrote:

I will! I will! (Next time I have enough left-over Burgundy.) You do
the whole thing in a skillet? Sounds pretty easy. This is much more
straightforward than Julia Child's boeuf bourguignon and I'll bet as
tasty.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On Apr 16, 4:24?pm, Bryan wrote:

The onions cook down. Compare it to boeuf au bonne femme. That usually
has more onion yet. Traditional goulash recipes have what looks like
an obscene amount of onion, but it disappears into the tomato. Yummm!

Jerry
--
Engineering is the art of making what you want from things you can get.
 
"Damsel in dis Dress" wrote in message
news:[email protected]...
On Apr 16, 3:01 pm, "Kent" wrote:

Hi Kent,

Haven't made this in years, but I would love to have it for dinner
next week. When I see "lean beef," I generally go to round steak/
roast, or another lean cut that's on sale. It's about economy, more
than ever. And I do do (note, no hyphen) the browning and deglazing
stuff, it just wasn't part of the original recipe. Do you find that
you do things that aren't part of the recipe, without even thinking
about it? I think that might be called Being a Cook. :)
Doing it without thinking! That's what cooking is all about. That's what's
exciting. In general we almost always prefer chuck, or shoulder for beef
stewing. The leaner cuts work just fine, though it's easy to cook them too
long so they do fall apart, but they can become dry. Having reread your
recipe, what you're going to make seems closer to the Flemish Boeuf
Carbonnade, a dish we love. Instead of wine, the recipe calls for a rich
beer along with stock. We like it with lots and lots of onions, browned
deeply before simmering, and not thickened too much.

Kent
 
On Apr 16, 4:06?pm, Damsel in dis Dress wrote:

When I see lean beef, I try and get whatever's on sale, as long as
it's a tougher cut of beef which I like for stews of this nature. My
last stroganoff that I made, I made with sirloin tip(ST) which was on
sale for CD$2.99 per lb. It wasn't quite as tough as the regular stew
beef that the market sells, so it cooked up a bit faster than usual.
Also, not all parts of the ST were of equal toughness/tenderness, but
it wasn't too bad.
 
"Jerry Avins" wrote in message
news:c2dbf4f5-a94d-4b5f-80ad-4c52c485b61f@o26g2000vby.googlegroups.com...
On Apr 16, 3:22 pm, Damsel in dis Dress wrote:

I will! I will! (Next time I have enough left-over Burgundy.) You do
the whole thing in a skillet? Sounds pretty easy. This is much more
straightforward than Julia Child's boeuf bourguignon and I'll bet as
tasty.

Jerry
--
This Burgundy dish is traditionally made with Burgundy wine, or pinot noir.
French and American pinot noirs are very expensive these days. It should be
emphasized that you don't need that wine variety. A good fruity California
red is excellent for this dish. Last we used "Two Buck Chuck" merlot and it
was wonderful.

Kent
 
On Apr 16, 4:02?pm, "Kent" wrote:

The beer thing sounds intriguing. I don't like drinking it, but I like
to cook with it. And use it as a hair rinse.
 
On Apr 16, 3:39?pm, Jerry Avins wrote:

It seemed to be a lot more onion than I'd expect in BB, even taking
into consideration that I tend to go light on cooked onions in
everything.

--Bryan
 
"Damsel in dis Dress" wrote in message
news:9c606684-ad75-4e65-bc80-30192a69910d@u15g2000vby.googlegroups.com...
On Apr 16, 4:02 pm, "Kent" wrote:

The beer thing sounds intriguing. I don't like drinking it, but I like
to cook with it. And use it as a hair rinse.
We like the late Michael Field's recipe. I can't find it on the internet.
Here is something somewhat similar.
http://www.food.com/recipe/belgian-beef-carbonnade-423788 If I can find his
recipe I'll post it.It's important to use a rich beer. The late Michael
Field, as you probably know, was the editor of the original Time-Life Foods
of the World series. If you ever see his own books in a used book store grab
them. Our favorite is "Michael Field's Cooking School".

Kent
 
On Sat, 16 Apr 2011 15:42:06 -0700, "Kent"
wrote:

If you ever see his own books in a used book store grab

I have most if not all his books in my collection. Right now, they
are in NM....
Which is a shame, cause I was just thinking of his recipe for lamb in
a greek style marinade, from that book. If you are so inclined,
would you be able to post the ingredients for that lamb/marinade for
me? I would really appreciate it... I am thinking it would be really
good cooked on this gas grill I have here at this house in Santa
Barbara.

Thanks,

Christine.
--
http://nightstirrings.blogspot.com
 
"Christine Dabney" wrote in message
news:[email protected]...
Here you are Christine,

"Lamb with Avgolemono Sauce" Marinade
2/3 cup olive oil
3 TB lemon juice
1tsp salt
1/2 tsp fresh ground black pepper
2 TB chopped parsley
1 tsp dried Oregano
3 bay leaves crumbled coarsely
1 cup thinly sliced onions
3 cloves garlic, sliced thin

Kent
 
Kent wrote:

Boeuf a la Bourguignonne?

One major difference is the marinating of the beef in red wine & "the
usual vegetables" for 2 - 3 hours.

The older French recipe also uses sauce espagnole and veal gravy to add
to the marinating wine to braise the meats with.
--
JL
 
On Sat, 16 Apr 2011 19:36:32 -0700, "Bob Terwilliger"
wrote:

Raising hand. If he makes it and doesn't require me to eat it, I
don't even have to look at it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Back
Top