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How To make Meat Loaf Bourguignon
-JUDI M. PHELPS 2 1/2 lb Lean ground beef
1/2 lb Ground pork or
1/2 lb Sausage meat
2 lg Onions
chopped
3 cl Garlic :
minced
1/2 c Fresh parsley minced
2 ts Dried oregano
2 ts Dried thyme
2 ts Nutmeg
2 ts Salt :
optional
1 t Pepper
3 tb Teriyaki sauce or
1 tb Soy sauce -- low sodium
-preferred 2 tb Dijon mustard
1 c Dry red wine
2 c Unsalted crackers crushed
1/2 c Walnuts :
finely minced
2 Eggs slightly beaten
1/2 lb Cheddar cheese :
cut into
-1/8-inch slices Parsley sprigs
Into a large bowl place all the ingredients except the cheese and parsley sprigs in the order given. Knead the mixture well to mix thoroughly,. Divide the mixture in half and form each half into a compact loaf approximately 1 1/2 inches in depth. Place the cheese on the top of one of the loaves and top with the other loaf. Pinch the loaves together well, to seal. Place in a shallow roasting pan and bake in a preheated 400 degree oven 1 hour. Remove from the oven. Slice the loaf and arrange slices on a a warm platter. Garnish with parsley sprigs. Judi's Notes: I think a 400 degree oven is too high for meat loaf and so always bake my meat loaves at 350-375 degrees and just cook it a few minutes longer.
I also like to remove some of the fat and juices that accumulate in the pan about half way through cooking by using a turkey baster to suction in out of the pan. Source: The California Heritage Cookbook. Shared and MM by Judi M. Phelps. Internet: jphelps@shell.portal.com or juphelps@delphi.com
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Beef Bourguignon
Full Recipe Here:
Beef Bourguignon - The Most Comforting Classic French Stew
Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1 pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2 cubes
1 large white onion - chopped
2 large carrots - cut into 2 chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
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Beef Burgundy - Boeuf Bourguignon
Recipe:
A real autumn and winter classic. You have to start early, but most of the time spent is only simmering, and it takes care of itself. A stew is good basic recipe to have in your arsenal for all those cheap beef cuts. It may look complicated, and has quite a list of ingredients, but you use a lot of classic techniques, so this is one of those dishes you become a better cook by, and it is easy to vary.
Learn to Cook Beef Bourguignon with Vlad | Williams-Sonoma
Vlad breaks down the technique step-by-step and lets you in on the secrets to mastering the classic dish, Beef Bourguignon. Learn to use your senses to smell, feel, listen and taste your way to culinary greatness.
Enjoy!
Beef Bourguignon
This version of Julia Child's classic Beef Bourguignon (or Boeuf Bourguignon) is made by stewing beef with carrots and mushrooms until it's fall-apart tender. The sauce is rich, hearty, and worth every minute of slow cooking. Serve for Christmas dinner or any special winter meal.
Printable recipe:
beef cheek bourguignon, with a subtle korean finesse
i'll post the recipe on IG soon, but this is a korean galbi jjim inspired beef bourguignon