This is one of my favorite recipes. Not only is it easy and makes your house smell incredibly, but it is rich, comforting, and DELICIOUS! People will think you worked a lot harder than you did. And the best part is, you can use the leftovers from the Beef Bourguignon to make the most indulgent Beef Ragu (recipe follows).
I usually double the recipe to have lots of leftovers for the ragu. Both sauces freeze very well.
Beef Bourguignon
2 lbs. cubed stewing beef
2 tbsp. flour
2 tbsp. butter
3 tbsp. olive oil
1 bottle full bodied red wine
1 pkg. low sodium onion soup mix
2 large onions, coarsely chopped
2 garlic cloves, minced
1 cup mushrooms, sliced
1 tsp. thyme
1 bay leaf
1 package egg noodles
Salt & pepper
Preheat oven to 325. Pat the beef dry and season with salt & pepper. (Drying the meat helps give it a nice sear which makes the meat juicier and more tender) Place in a ziploc bag filled with flour and add meat. Toss until well coated. Heat oil and butter in a heavy dutch oven. Brown in batches so the meat is not touching other peices - 8-10 minutes per batch. Return browned meat to pan and cover with wine. Blend in the soup mix. Bring to a boil and let cook for 3 minutes. Cover and simmer on low. Saute onions and carrots in a separate pan. Add to meat. Add chopped garlic, thyme, & bay leaf.
Cover and place in oven for 3 hours.
Add mushrooms at the beginning of the last hour.
Serve over egg noodles.
(This is a great dinner party recipe, bc you can have everything cleaned up well in advance of guests arriving.)
Beef Ragu
2 cups leftover Beef Bourguignon
1 tbsp. olive oil
2 cloves garlic
1 28 oz. can whole plum tomatoes
1 pkg. noodles of your choice (I like rigatoni or pappardelle)
Parmesan for sprinkling
Saute the garlic in olive oil. Add leftover beef bourguignon. Stir well, breaking up the meat. Add the plum tomatoes. Boil for 3 minutes. Reduce heat to med-low. Cook for 15 minutes, until tomatoes break up easily.
Serve over pasta with Parmesan
(Mr. Fonty and I had this last night - pulled from the freezer - I put mine over spaghetti squash, and it was delicious.)
I usually double the recipe to have lots of leftovers for the ragu. Both sauces freeze very well.
 |
| Hello cold weather eats! Beef Bourguignon. The meat melts in your mouth. |
Beef Bourguignon
2 lbs. cubed stewing beef
2 tbsp. flour
2 tbsp. butter
3 tbsp. olive oil
1 bottle full bodied red wine
1 pkg. low sodium onion soup mix
2 large onions, coarsely chopped
2 garlic cloves, minced
1 cup mushrooms, sliced
1 tsp. thyme
1 bay leaf
1 package egg noodles
Salt & pepper
Preheat oven to 325. Pat the beef dry and season with salt & pepper. (Drying the meat helps give it a nice sear which makes the meat juicier and more tender) Place in a ziploc bag filled with flour and add meat. Toss until well coated. Heat oil and butter in a heavy dutch oven. Brown in batches so the meat is not touching other peices - 8-10 minutes per batch. Return browned meat to pan and cover with wine. Blend in the soup mix. Bring to a boil and let cook for 3 minutes. Cover and simmer on low. Saute onions and carrots in a separate pan. Add to meat. Add chopped garlic, thyme, & bay leaf.
Cover and place in oven for 3 hours.
Add mushrooms at the beginning of the last hour.
Serve over egg noodles.
(This is a great dinner party recipe, bc you can have everything cleaned up well in advance of guests arriving.)
Beef Ragu
2 cups leftover Beef Bourguignon
1 tbsp. olive oil
2 cloves garlic
1 28 oz. can whole plum tomatoes
1 pkg. noodles of your choice (I like rigatoni or pappardelle)
Parmesan for sprinkling
Saute the garlic in olive oil. Add leftover beef bourguignon. Stir well, breaking up the meat. Add the plum tomatoes. Boil for 3 minutes. Reduce heat to med-low. Cook for 15 minutes, until tomatoes break up easily.
Serve over pasta with Parmesan
(Mr. Fonty and I had this last night - pulled from the freezer - I put mine over spaghetti squash, and it was delicious.)
No comments:
Post a Comment