Beef Bourguignon | Together | Jamie Oliver | Christmas
What better way to ease ourselves into the festive season than this warming, seasonal Beef Bourguignon featuring a signature twist from my new book Together. This utterly delicious and easy to prepare beef stew is the perfect dish to share with family and friends on a chilly winter's evening and will definitely have you going back for seconds!
This recipe and so many more are available in my new cook book Together - Out now
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Beef (Boeuf) Bourguignon by the legend Julia Child's
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Full Recipe ➡️
Beef Bourguignon CAGE MATCH: Julia Child vs. Anthony Bourdain vs. Thomas Keller
3 iconic chefs, 3 beef bourguignon recipes. When I think Boeuf Bourguignon I think Julia Child. But she ain't the only one that has a masterful recipe. Enter Anthony Bourdain and Thomas Keller. Which recipe wins...let's find out!
00:00 We got ourselves a Cage Match
01:14 Julia Child's recipe
14:13 Anthony Bourdain's recipe
22:23 Thomas Keller's recipe
43:53 Let's review
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Julia Child's recipe:
6 oz chunk of bacon (slab bacon)
1 tb olive oil
3 lb chuck beef
1 sliced carrot
1 sliced onion
1 tsp salt
1/4 tsp pepper
2 tb flour
3 cups full bodied red wine (I used a Bordeaux)
2 to 3 cups beef stock
1 tb tomato paste
2 cloves mashed garlic
1/2 tsp thyme
crumbled bay leaf
blanched bacon rind
18 to 24 small pearl onions (1 1/2 butter, 1 1/2 tb oil, 1/2 cup beef stock
salt and pepper
herb bouquet (4 parsley sprigs, bay leaf, 1/4 tsp thyme)
1 lb mushrooms, quartered (2 tb butter, 1tb oil, salt and pepper)
parsley sprigs
Anthony Bourdains recipe:
2 lb/900g should or neck cut (I used chuck)
salt and pepper
1/4 cup/56 ml olive oil
4 onions, thinly sliced
2 tb all purpose flour
1 cup/225 ml red burgundy (Pinot Noir)
6 carrots
1 garlic clove
1 bouqet garni (1 sprig parsley, 2 sprigs thyme, bay leaf in cheese cloth)
enough water to equal 3 parts liquid 2 parts meat
parsley
Thomas Keller's recipe:
(if you're going to make this, can you please tell me!)
red wine reduction:
1 bottle red wine, such as cabernet sauvignon
1 cup diced (½2 inch) onions
1 cup sliced (2 inch) peeled carrots
1 cup sliced (½ inch) leeks, white and light green parts only
1 cup sliced (½ inch) shallots
1 cup sliced button mushrooms and or mushroom stems
3 thyme sprigs
6 Italian parsley sprigs
2 bay leaves teaspoon black peppercorns
3 large garlic cloves, skin left on, smashed
1 cup diced yellow onions
⅔ cup sliced peeled carrots
1 cups sliced leeks, white and light green parts only
2 garlic cloves, skin left on, smashed
3 thyme sprigs
3 Italian parsley sprigs
2 bay leaves
4 cups beef stock or veal stock
1 teaspoon black peppercorns
4 thyme sprigs
2 bay leaves
2 garlic cloves, skin left on, smashed
2¾ pounds boneless short ribs (about 1 inch thick)
Kosher salt and freshly ground black pepper
Canola oil
BACON AND MUSHROOMS
4 ounces slab bacon, cut into 24 lardons about 1/2 inches long and inch thick
32 small button mushrooms, cleaned
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
POTATOES
8 ounces fingerling potatoes, preferably small
1 tablespoon kosher salt
¼ teaspoon black peppercorns
2 thyme sprigs
1 bay leaf
2 garlic cloves, skin left on, smashed
PEARL ONIONS
12 red pearl onions (2 tsp red wine vinegar)
12 white pearl onions (2 tsp champagne vinegar)
thyme sprig each
12 black peppercorns each.......
salt
bay leaf each
CARROTS
16 round French baby carrots or other baby carrots
1 tablespoon kosher salt
2 tablespoons chopped Italian parsley
Fleur de sel
Dijon mustard
The Meat in Beef Bourguignon
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The Perfect Beef Bourguignon | Cookin' Somethin' w/ Matty Matheson
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BONJOUR BEEF BOURGUIGNON TOAST YOUR TOOTS MASH YOUR POTATOES BROWN YOUR BEEF WARM UP INSIDE OUTSIDE ALL AROUND COOKIN' SOMETHIN'
INGREDIENTS:
Olive Oil
Thick Slab Bacon
2x 3 Bone Short Ribs
Cremini Mushrooms
Peel Pearl Onions
Orange Carrots
1 Cup Red Wine
½ Cup Brandy
Beef Stock
2 Tbsp Tomato Paste
Fresh Parsley
Fresh Thyme
Fresh Sage
1 Bay Leaf
MASHED POTATOES INGREDIENTS
Yukon Gold Potatoes
¼ lb Unsalted Butter
Salt
COOKING METHOD:
1. Start by removing the meat from the bone and cutting it into chunks.
2. In a large dutch oven, heat olive oil over high heat and brown each piece of meat on all sides. Season with a pinch of salt. Once browned on all sides, remove from the pot and place to the side, and season with fresh cracked pepper.
3. Cut the slab bacon into chunks and fry until browned. Once browned, remove and place to the side.
4. To a large pot over medium-high heat, add enough olive oil to coat the bottom and tomato paste. Stir together and cook together for a couple of minutes.
5. Carefully add in the brandy letting the alcohol burn off before adding in the red wine.
6. Add the beef and pork back to the brandy/wine mixture. Add enough beef stock to cover the meat along with a bay leaf. Stir to incorporate.
7. Add the pot of beef to a 350F preheated oven for 1 hour.
8. For the mashed potatoes, boil some water in a large pot. Peel and halve the potatoes before adding them to the boiling water with a heavy pinch of salt. Once fork tender, drain the potatoes. Mash together and season with salt. Add in butter and vigorously mash together until a fluffy consistency is reached.
9. Once removed from the oven, add in cremini mushrooms, peeled pearled onions, peeled and chopped carrots, and a tied bundle of fresh thyme, sage, and parsley. Mix together and place back into the oven for 30 minutes or until the vegetables are tinder.
PLATING:
1. Place a big scoop of mashed potatoes on a plate along with a couple of ladles of the beef bourguignon.
2. Enjoy it with a slice of freshly baked bread!
Easy & Delicious Beef Bourguignon Slow Cooker Recipe
???? Imagine succulent, tender beef slowly simmered in a delicious thick, red wine-infused sauce. This is Slow Cooker Beef Bourguignon.
???? Ingredients
1 tsp. olive oil
300 g packet of smoked bacon (fat removed)
2 onions, chopped
3 garlic cloves, crushed
300 ml of red wine
1 kg lean stewing beef, cubed
30 g cornflour
1 tbsp. thyme
20 g tomato puree
1/2 tsp salt
3 carrots, chopped
150g mushrooms, halved
???????????? Method
Heat the olive oil in a frying pan on medium heat and brown the bacon and onions.
Add the garlic and fry for a further 30 seconds.
Add the wine and let it reduce by a third before tipping everything into the slow cooker.
Add all the remaining ingredients.
Cover and cook on low for 8 hours. Serve.
⏰ Timings
Prep time: 5 mins
Cook time: 8 hours
Serves: 6
???? Nutritional Info per serving:
Calories: 377kcal
Protein: 48g
Carbs: 17g
Fat: 13g
#highprotein #frenchrecipe #beefstew #beefbourguignon #easybeefrecipe #slowcooker #crockpotrecipe #easymeals #healthymeals #beefrecipe