BEEF BOURGUIGNON (French Beef Stew)
Get Surfshark VPN at - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Beef Bourguignon or Beef Burgundy is the ultimate slow cooked beef stew. My version still takes time, but includes a few simple tricks to make this dish a bit more approachable for the home cook.
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CHEESECLOTH:
BOOS BLOCK CUTTING BOARD:
PLASTIC CUTTING BOARD:
FINE MESH STRAINER:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
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QUARTER SHEET PAN + RACK:
6 QT CONTAIER:
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RECIPE
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▪5-6lb or 2 1/2kg beef chuck roast
▪1 large onion
▪5 large carrots
▪2 celery stalks
▪1 head of garlic, cut in half
▪A few sprigs of thyme
▪2 bay leaves
▪750ml/1 bottle dry red wine (i’m using pinot noir)
▪1500g or 1.5L beef stock + additional 480g or 2 cups beef stock
▪25g or 1 3/4Tbsp tomato paste
▪42g or 1.5oz demi glace
▪230g or 1c water (to scrape fond from sheet tray)
▪4 packets or 1oz total? of powdered gelatine
▪1/2kg or 1lb of cremini mushrooms
▪6 small-medium yukon gold potatoes, peeled
▪57g or 4 Tbsp ( ½ stick) butter
▪Salt
▪Olive oil
Preheat oven to 550F or as high as it will go. Cube up meat, cutting off large chunks of fat. Coat with a generous glug or two of olive oil and plenty of salt. Toss to coat, then place meat on a sheet tray. Roast in the oven for 15-20min then remove from oven.
Peel and roughly chop onion, 1 carrot, and celery. Add bottle of wine to large heavy bottomed pot over high heat and add in onion, carrot, celery, garlic, and herbs and bring to a boil. Once boiling, reduce heat to medium and cook for 15-20min. Reduce oven heat to 300f and add 1500g beef stock, tomato paste, and demi glace.
With heat off, place a doubled layer of cheesecloth over your large pot (see video @3:50) and place been chunks on top of cheesecloth. Pour water into sheet tray and use a wooden spoon to scrape up as much fond as possible and add that into the pot. Tuck cheese cloth into pot and around beef, heat over med-high until simmering, then cover, and cook in the oven at 300F/148C for about 3 hours. Check the progress after about 2 hours, remove the lid and continue to cook for another 45min-1hour. When meat is braised properly it should be fork tender, but not completely falling apart. Allow to pot to cool slightly on the counter before placing in the fridge to cool completely.
After cooled (i usually allow it to sit overnight), skim off as much fat as possible. Reheat the pot over medium heat to re-liquify. Once melted, remove beef from braising liquid. Using a fine mesh strainer, strain out and separate all solids from your braising liquid, making sure to squeeze out liquid from cheesecloth and veg. Skim off any excessive fat.
Add strained liquid back into pot and heat to a simmer over medium high to reduce for about 45min or until thickened.
Dissolve gelatine into 2 cups beef stock and allow to bloom for 5 minutes and add to braising liquid.
Roughly chop carrots and mushrooms.
When braising liquid is reduced by ⅔ add carrots and continue to cook for about 15 more minutes.
Preheat nonstick pan over med-high heat. Add in olive oil (about 25g or generous squeeze) and add mushrooms and a pinch of salt. Cook for about 12 minutes over medium heat. Once golden brown, add mushrooms into braising liquid.
When liquid is reduced to about 20% of it’s original volume and bubbles are becoming large, add beef back to braising liquid, spooning sauce over meat as it warms. Cook for 10 more minutes to continue reducing by about 5-10% more.
Make smashed potatoes. Dice potatoes into 1” dice, add to sauce pan, cover with water, and bring to simmer then reduce heat to low and cook until done. Add butter and large pinch of salt. Mash and taste for seasoning.
Serve beef, carrots, mushrooms and sauce over smashed potatoes.
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HOW TO MAKE FANCY POTATO PUREE:
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#beefbourguignon #braisedandglazed #beefburgundy
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How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
In this video, Martha Stewart shows you how to make pot roast with a recipe that makes eight servings — perfect for holiday entertaining. This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips.
#MarthaStewart #Cooking #Recipe #Roast #PotRoast #Food
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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 Pot Roast | Martha's Cooking School | Martha Stewart
How to Cook Perfect Roast Beef | Jamie Oliver
Jamie loves Roast Beef, and we hope you do too! Here he gives us all the tips and tricks to make sure you get your beef spot on every time, no matter what cut you’re using. This guide to prepping, searing, roasting and resting your meat will mean your beef is the best ever, perfect to go with roast potatoes, yorkshire puddings and all the trimmings. For everything else you need, head to JamieOliver.com. Enjoy!
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Pot Roast with Mashed Baked Potatoes
One of the best bang-for-buck meals of all time. Thanks to Turo for sponsoring this video! Skip the rental counter. Sign up for Turo here: Use promo code Ragusea15 for $15 off your first trip!
***RECIPE, FEEDS 6-8 PEOPLE***
FOR THE POT ROAST
2.5-3 lb beef chuck roast
1 large onion
1-2 stalks celery
1 lb large carrots
1-2 cups red wine (about half a bottle)
28 oz can crushed tomatoes
2-3 tablespoons tomato paste
1/4 cup flour
2-3 tablespoons Worcestershire sauce
1-2 tablespoons balsamic vinegar
oil
salt
pepper
garlic powder
fresh rosemary
FOR THE POTATOES
2 lbs baking potatoes (Russets), or a mixture of Russets and Yukon Golds
1-2 sticks (4-8 ounces) butter, ideally cultured butter
Half a head of garlic
1/2-1 cup milk
salt
pepper
If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat — don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F.
While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan.
When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven.
Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1.5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it's going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner.
Peel the carrots and cut them into large chunks of roughly equal mass.
After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour.
Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks.
That's it. Eat.
An Expert Chef's Easy Recipe For French Onion Style Pot Roast — Plateworthy
On this episode of ‘Plateworthy,’ chef Nyesha Arrington mashes up two of her favorite recipes by combining French onion soup’s elements of caramelized onions and broiled cheese with a pot roast’s savory juices.
Credits:
Host/Producer: Nyesha Arrington
Director/Producer: Scott Kan
Culinary Producer: Kelsey Rose Weber
Camera: Jimmie Armentrout III, Kenny Duclos
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Instant Pot French Onion Pot Roast | Step-by-Step Instant Pot Recipe
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Instant Pot French Onion Pot Roast–tender pieces of chuck roast with caramelized onions and gravy. This roast is addicting!
Get the printable recipe!
I am not a huge meat person. I like meat in things. But I don’t really care for a big hunk of meat as the main thing. You get what I’m saying? Well, this roast may have changed my mind. It was so flavorful with the onions and gravy that I couldn’t stop eating it. My son and I both loved it when it first got done and when my daughter and Greg tried it as leftovers they loved it too.
You’ll start this roast by browning each side. This is an extra step, I know. But it is worth it, in my opinion, because it adds a depth of flavor. After the roast has a little color you’ll toss some thinly sliced onions into the pot with a bit of baking soda. This helps with the maillard reaction (the browning process of onions that gives it that sweet, golden flavor). After a couple minutes the onions will start releasing juices and turning yellow. You’ll add in vinegar, Worcestershire, some seasonings and a can of tomato sauce with the beef. Then it’s time to pressure cook.
My roast was a pretty thin flat roast. It was about 2 inches thick at its thickest section. I decided to use a 60 minute pressure cook time. But if you have a roast that is thick in the middle then you’ll want to add 10 extra minutes per inch of thickness. So if you have a roast that’s 4 inches thick pressure cook for 80 minutes. And, as always, with roasts you’ll want to use a natural pressure release so that the meat stays nice and tender.
I’ll tell you another trick to get nice tender roast. You can quarter the roast. This helps each piece get more sauce on it too. I didn’t quarter my roast this time around but I have a lot in the past and have always liked how they turn out.
Instant Pot French Onion Pot Roast
INGREDIENTS
1 Tbsp canola or olive oil
2 pound chuck roast
2 medium onions, halved and sliced
½ tsp baking soda
1 cup beef broth
1 Tbsp minced garlic
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1 (8 oz) can tomato sauce
1 tsp kosher salt
1 tsp black pepper
¼ tsp dried thyme
2 tsp parsley
Cornstarch
INSTRUCTIONS
Instant Pot Instructions:
Turn Instant Pot to saute setting. When display says HOT add in the oil. Brown the roast on each side for about 4 minutes. Remove the roast and place on a plate.
Add in the onions and baking soda. Toss until the onions start to release moisture and they turn yellow (3-4 minutes). Pour in the broth and scrape bottom of pot so that nothing is sticking.
Place the roast on top of the onions. Pour garlic, vinegar, Worcestershire, tomato sauce, salt, pepper, thyme and parsley on top of the roast.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes for a roast that is 2 inches thick. If your roast is thicker add 10 minutes per extra inch of thickness. When time is up let the pressure release naturally for 15 minutes then release any remaining pressure by moving valve to venting.
Place the beef on a cutting board. Use a colander or a slotted spoon to separate onions from juices and move them to a platter.
Thicken the juices remaining in the pot with a cornstarch slurry. Turn your Instant Pot to the sauté setting. In a small bowl stir together 2-3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Turn off Instant Pot once gravy is thickened.
Slice or shred beef and serve with the onions and gravy.
Slow Cooker Instructions:
Add onions, broth, roast, garlic, vinegar, Worcestershire, tomato sauce, salt, pepper, thyme and parsley into slow cooker.
Cover and cook on low for 8-10 hours. Place the beef on a cutting board. Use a colander or a slotted spoon to separate onions from juices and move them to a platter.
Thicken the juices remaining in the pot with a cornstarch slurry. Turn slow cooker to high. In a small bowl stir together 2-3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the slow cooker. Let the sauce thicken up for 10-20 minutes.
Slice or shred beef and serve with the onions and gravy.
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