Beef Bourguignonne review CL 9-04

[vbak]

I was craving something warm and long cooking yesterday so I made this even though the air conditioner was running. We all liked this very much. I am not a big fan of thyme , but the flavor was good. The smoky taste of the bacon was good, too, but not overpowering. It tasted very much like my oven stew except for the bacon.

I had to make a few adjustments. After I browned everything and added the liquids, I added some Kitchen Bouquet[browning sauce] to it. The color wasn't deep and rich and this perked it up. After the recommended time of cooking the meat wasn't tender so I put it in the oven for at least another 11/2 hours. So good. I also added more wine and broth. I served with mashed instead of noodles, French bread that I made with my new toy[love it] and steamed broccoli. All in all a great meal.

[ElinorC]

Thanks for the review. It sounds good. Now if only this weather would cool off. :)

[Fig]

I was wondering about this one - I have it flagged in my magazine, but I never have much luck with dishes like this that simmer for an extended period of time. Seems I either end up full-out boiling or there are no bubbles at all. I like to blame this on my electric flattop stove, but regardless, I tend to have more luck with baked stew-type dishes. Do you think this one could go in the oven from the get-go?

TIA,
Sarah

[mbrogier]

I was about to say, put it in the oven. It should work because pot roast is done in the oven. My pot roast has beef broth and wine and simmers very nicely at 350 degrees in my oven. I don't like stove top simmering that takes hours. You can leave the oven to do the work for you, and nothing sticks.

[vbak]

Fig, I would just put it in the oven after the initial browning. I left it covered, and I think the color of the sauce intensified in the oven. My friend told me again today how good the meal was last night and that she wants this recipe.

[Holly in KC]

I made this for dinner last night. I used a Zin/Shiraz blend for the wine - I don't think it was quite "peppery" enough for the dish (surprisingly). I also cooked it about 30 minutes longer than the instructions, and added a bit of seasoned salt and Old Bay seasoning in the last half hour to perk up the flavors a bit. With these tweaks, it was very good. Next time, I'd use more chopped onion, and eliminate the pearl onions, thought.

[AzAnne]

I have this on the menu this week, but I'm having a hard time finding pearl onion (either fresh or frozen). So do you think it would lessen the overall flavor to leave out the pearl onions?

TIA

[swa]

I have this on my list to make this week. Does anyone think that this could be made in a slow cooker?

[shoezoo]

I made this to serve for dinner tomorrow night . I'm thinking of serving it with garlic mashed potatoes with a dab of horseradish cream. How do you think that would be?

[vbak]

Shoezoo, I think the potatoes sound great with the beef.

swa- I think you could make this in the slow cooker, but I would brown the meat first. I know, takes away the easse of the crock.

AZAnne- I couldn't find the pearl onions in my pitiful grocery stores either, and I forgot to mention That I did not usse them in my review. The beef, gravy, and flavors were delish. delish

[shoezoo]

I also thought about serving them over spaetzle but I'm not sure if I'm ready for that. Spaetzle really means fall and winter cooking to me. Even though it's very fall like here I'm holding on to summer cooking.

[Fig]

Thanks MBrogier and vbak - I will definitely be trying this one in the oven. I'll report back how it turns out!

Sarah

[tbear1923]

Made this the other night for family- they loved it- served with egg noodles. Very delicious. Hubby finished off the cooking and cooked it a bit longer than suggested (I think he forgot about it :p ). We actually threw it in the fridge to serve the next day as recommended by recipe. Everyone at the table raved about it (one picked out the pearl onions- not an onion lover:confused: ). I think it wouldn't have altered the flavor with or without the pearl onions. I think next time I will reduce the thyme amount (don't prefer thyme) and put in different type of mushrooms for kicks. I only had button mushrooms available- cut them in really large chunks. Used pinot noir wine. Will be a repeat!
I think mashed potatoes with this would be a fantastic idea!!!!

[spartansus]

I made this for dinner last night and my whole family thought it was quite yummie! I used a wine from Chili, as well as substituted sirloin cubes for the stew beef. I think I used too many mushrooms... which is really just not possible... NO SUCH THING AS TOO MANY MUSHROOMS.

Dh and I had the leftovers for lunch today and I disagree with the concept that it taste's better on day two. Day one was best!! I served it with a tossed salad and custy bread.

I will definitely make this again!!

[spartansus]

Oops, I forgot to add that I did not use the pearl onions. I used a bit extra of chopped onion. Also, I halved the recipe and it was wonderful!

Susan

[Luv to Cook]

Had this tonite and it was wonderful. It just filled my kitchen with such a fabulous aroma. It was kind of cool today, so it really fit the bill. It was a bit of prep work, especially with DD in one arm, but it still was pretty simple.

I used a Shiraz for the wine and served it over cous cous.

Definitely a repeater.

Anita

[Bawstinn]

I made this a couple of weeks ago and thought it was great too. I used baby portobellos and put in a touch or Worchestershire (sp!) at the end. Tasted better on Day 2.

[waltnj]

We really enjoyed this one too, in fact my DH loves it. He has actually asked that next time (and there will be a next time) that I use less meat & more onions & mushrooms. Wow, less meat?! I don't hear that request very often.
I used a mix of white & crimini mushrooms and I just cut baby carrots in 1/2 or 1/3. I also didn't bother chopping the thyme. I just tossed in a few sprigs & fished out the stems with the bay leaves. I also used center cut bacon (less fatty) and added a bit of oil to the drippings (I had a little smoking issue). Next time I would go with regular. I will have to try the worcestershire. For wine I just used a mini bottle of Cabernet Sav. I think I got this tip from someone one this board, it is very handy.
Tonight I will be steaming some extra onions & carrots since DH just informed me he has picked all the onions & mushrooms out of the fridge. I guess he did really like them, it is a good thing I bought 2 bags of onions.
This will definately be a regular recipe. I found it to be very easy once the meat was browned. It does make a huge recipe too. Yum!
Waltnj

[Ann Sanders]

Funniest thing about this recipe. I knew it sounded familiar. I just bought the CL Slow Cooker Cookbook, and there is a recipe for Bourguignin in it also. There differences in the ingredients.

[funnybone]

I believe this recipe says it serves 8 or 9. Does it?

[waltnj]

We didn't do the egg noodles, but with them, I would say definatley. We had at least 8 servings, again without the noodles. If you are unsure (and you have a pan big enough) you can easily double the onions, carrots, & mushrooms. There is still plenty of meat with the extra veggies. I didn't even use 2.25 lbs of meat, closer to 2 lbs. I didn't want to bother with 2 packages of 1/4 lb.
Waltnj

[funnybone]

Thanks, Waltnj!

[Curleytop]

This is my old recipe! I long ago converted it to a pressure cooker recipe (used to stay at the beach to long, and then I didn't have time to cook it in the oven). Of course that was more than 50 years ago. Give this one a try!


* Exported from MasterCook *

BOEUF BOURGUIGNON

Recipe By :Curleytop
Serving Size : 4 Preparation Time :0:15
Categories : Beef Pressure Cooker
Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Lean Stewing Beef -- Cut in 1" pieces
1 Medium Onion -- Diced
2 Stalks Celery -- Chopped
1 Clove Garlic -- Minced
1 Can Tomato Sauce (4oz)
4 Ounces Red Wine
4 Ounces Water (or less)
1 Pinch Thyme
Lemon Rind -- Grated
Salt & Pepper
4 Stuffed Olives -- Sliced

Brown meat, add onion, celery and garlic. Cook until
vegetables are slightly cooked. Add all other ingredients.
If using pressure cooker, cook 15 minutes.

If cooked on top of stove, cook about 1 hour or until meat is tender..
Thicken gravy with a little cornstarch and water, then add the sliced olives.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 35 Calories; trace Fat (3.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

Serving Ideas : Crusty Sour Dough French Bread or Pasta - Green Salad -

NOTES : One of my favorite old standbys! PRESSURE COOKER!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[swquilts]

I also made this after craving something soupy/stewey and slow cooked. I just wish it hadn't still be in the lower 90's here! :eek:
:(

Anyway, both DH and I really liked it. The earthy taste of the mushrooms with the wine was excellent. I used a Merlot and didn't quite have enough pearl onions, but we did have lots of leftovers. I'm going to take them up to the mountains when we go hunting this weekend. Perfect for a chilly night. A definite repeater!

[donnamp14]

DH made this for us two nights ago!!!! I was exhausted, and after I went to bed he made it for the following night's dinner. I just finished up the leftovers for lunch. He forgot the pearl onions, but it was fantastic. Nice depth of flavor. Wonderful for a cold night! This goes into the rotation for the cold weather!

DH is a prince.

[Ann Sanders]

I, too made this for dinner. It certainlly had an interesting flavor. In following the directions, I cooked it the first night for 45 minutes, and second night, the hour un-covered. I didn't ad in the carrots. Served it with noodles and hard rolls. Enough left-over for another meal. Hurray!!Michelina's Signature BEEF BURGUNDY is a good MW meal. The garlic mashed potatoes are really good. Anybody ever try it?

[Lauren]

I made this yesterday, but it was tonight's dinner. Very good! DB's had thirds! Of course, they liked the beef and I liked the mushrooms and onions. :D DH isn't home yet, so I can't share his opinion. Being lazy, I was going to make mashed potatoes, but served baked instead, with gravy.

[dlaboriel]

Do you think this recipe wil work in a slow cooker?

[swquilts]

Do you think this recipe wil work in a slow cooker?

I think it would since it just simmers the whole time. Depending on your cut of meat I would say 7-9 hours on low.

[Ann Sanders]

In the CL Slow Cooker Cookbook, says to cook on high for 1 hour. Reduce to low and cook 4-5 hous. The recipe calls for 2 pounds of meat.

[nowimcooking]

Holy Moly this was good! It is better than the recipe I had tried from Ann Parent featured on Tyler's Ultimate, and I thought that was awesome.

I did use antelope this time (see other thread from a few days ago) and it was SO tender and flavorful. I will definitely be making this again, even when it's just with regular ol' beef!

Served it with a mixed green salad, the egg noodles as suggested and some garlic bread (just because the bread needed to be used up). MMMM, MMMM, MMMM.

Oh -- and regarding the bourguignonne vs. sun-dried tomato braised beef thread, I'd have to vote for this one! Something about the tomatoes in the other recipe was off to me.

[Gail K.]

I just made this tonight. Really very easy and oh so tasty. The aroma from the wine simmering in the stew made the house smell wonderful. I used a cabernet sauvignon and pretty much followed the recipe as written. My gravy was deep in color and very rich. I really enjoyed the mushrooms and pearl onions. I was very pleased, especially since I don't recall ever making a beef stew before.

[PattiA]

This recipe freezes well. I made it two weeks ago and froze it in vacuum bags. We had it tonight with the 2nd loaf of Country Rye. Yum.

I also made a batch for a friend who has Celiac's disease. In her batch, I used white rice flour instead of regular flour. It came out great. The rice flour made the gravy nice and thick. She loved it.