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How To make Campbell's Beef Bourguignonne
2 slices bacon
1 1/2 pounds beef cubes (about 1 1/2 inches)
1 can (10 3/4 oz.) golden mushroom soup
condensed
1/3 cup Burgundy or other dry red wine
1 large cove garlic :
minced
1 medium bay leaf
2 Tablespoons chopped parsley
1/4 teaspoon thyme leaves crushed
1 pound small whole white onions :
about 16
cooked noodles
In skillet, cook bacon until crisp; remove and crumble. Brown beef in drippings. Add soup, wine, garlic, bay, parsley, thyme, and bacon. Cover; cook over low heat 1 hour. Add onions; cook 1 hour more or until done. Stir occasionally. Remove bay leaf. Serve over noodles.
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Classic Beef Stew - Everyday Food With Sarah Carey
Sarah Carey’s Classic Beef Stew recipe is one of the most comforting and simple dishes you will make this month. A splash of balsamic vinegar gives a flavorful twist to this fantastic and easy dish. Give it a try tonight!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make Martha Stewart's Beef Stew | Martha's Cooking School | Martha Stewart
This slow cooker beef stew makes the perfect low maintenance meal for chilly fall and winter nights. Full of cozy flavor and hearty ingredients, this beef stew recipe from Martha Stewart will warm you up from the inside out.
#MarthaStewart #Cooking #School #Beef #Stew #Soup #Recipe
Get the recipe at:
00:00 Introduction
00:04 How To Prepare Meat
2:31 How To Deglaze Pan
3:21 How To Cook Vegetables
4:10 How To Thicken Stew
5:55 Adding Potatoes
7:02 How To Serve
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Beef Stew | Martha's Cooking School | Martha Stewart
Perfect Beef Stew!
#shorts #beefstew #stew
Beef stew
Ingredients:
4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper
Instructions:
In a large bowl add the beef cubes and season with olive oil, salt, and pepper.
In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.
Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.
Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.
After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.
Enjoy!
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Now We Know Why Christopher Kimball Left America's Test Kitchen
Christopher Kimball made a name for himself as the bowtie-wearing, recipe-obsessed host of America's Test Kitchen. Then, one day, he was gone. So was Kimball fired, or did he quit? Here's what really happened.
#Founder #Kimball #Reason
Mastermind behind Cook's Illustrated | 0:00
Left America's Test Kitchen after dispute | 1:33
Founded CPK Media | 2:45
Sued for breach of trust | 3:32
Kimball countersued | 4:11
Demystifying global cuisine | 4:53
Cooked with Julia Child | 5:57
Sued for trademark infringement | 6:57
Filmed Cook's Country at farmhouse | 7:47
Charitable work | 8:59
Married his executive producer | 9:58
Voiceover By: Danica Lopez
Read Full Article:
A Lazy Beef Burgundy Dinner for Friends (Beef Bourguignon)
Beef Burgundy
2 pounds pounds beef (cut into big chunks)
1 large onion (medium diced)
2 stalks celery (medium diced)
2 small or 1 large carrot (medium diced)
2 tbsp tomato paste
2 cups red wine (burgundy or any red cooking wine)
6 pearl onions (peeled whole)
4 cremini mushrooms (quartered)
1 box beef stock (32oz)
3 rosemary sprigs
6 parsley stems
butter/flour mixture
1 to 1 flour to butter ratio (about 3 tbsp)
1. In a large dutch oven or strong pot that holds heat, drizzle with neutral oil and sear your beef chunks, only cooking the outer layer of the beef, then set aside
2. Into the same pot add your carrots, onions and celery. Cook on medium heat for 2-3 minutes until slightly translucent
3. Add in the tomato paste and cook for another 2-3 minutes stirring in the paste until it cooks through
4. Add in the wine and reduce on high heat until there is barely any liquid left, stirring once in a while so the bottom doesn’t burn
5. Once reduced, add in the beef stock and bring to a boil
6. Once boiled, close the lid and cook for 35 minutes on medium-high heat
7. After 35 minutes, add in the mushrooms and pearl onions and herbs and close the pot and cook for another 35 minutes
8. Check the beef to see if it’s tender. If it is tender, it is finished. Open the lid and let the liquid reduce for another 10-15 minutes
9. Turn off the heat and add in the butter/flour mixture
10. Season to taste and serve over a bed of potato puree and garnish with parsley
Potato Puree
5 Idaho potatoes (cut into thirds)
4-5fl oz heavy cream
5 tbsp butter
salt to taste
1. In a large pot, add cold water and add your potatoes
2. Add salt to the water and bring the water to a boil, and boil your potatoes until super tender
3. Once the potatoes are super tender, drain the water and bring the potatoes back into the pot. Put the potatoes through a ricer. If you don’t have a ricer, add in the butter and the heavy cream first, then use a masher, or hand blender to make it into a puree consistency
4. Add salt to taste and serve
Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE: