AllenOK
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Please note that this is a commercial yield. You may want to reduce this by half for home use.
Beef Bourginonne
Yields: 3 - 4 qt
3 - 4 # beef stew meat or tenderloin tips
½ c clarified butter
1 onion, diced
1 ½ qt mushrooms, halved or quartered if large
1 T minced garlic
2 T minced fresh rosemary
2 T minced fresh thyme
1 c Burgundy
1 - 2 qt beef stock
3 carrots, peeled, 3/8” dice
2 turnips, peeled, 3/8” dice
Roux
Salt and pepper to taste
Prep all ingredients, placing the carrots and turnips in water to keep them moist, and preventing the turnips from oxidizing.
Place a large, heavy-bottomed pot over two burners (if possible). Heat the pan until it starts to smoke. Add the butter, and swirl to coat. Brown the beef, in batches if necessary. When all the meat is browned, add the onions, mushrooms, garlic, rosemary, and thyme. Sauté until the onions just begin to caramelize. Deglaze with the wine, stirring and scraping as much of the fond off the bottom of the pan as possible. Pour in the carrots and turnips. Add the beef stock, just enough to cover all the ingredients. Simmer until the meat is tender and the carrots and turnips are al dente (remember it’s going to be held hot for hours, you don’t want to carrots and turnips turning to mush). If you used stew meat from a tough cut, don’t add the carrots and turnips until 10 minutes before the meat is done.
Tighten the stew with enough roux to make a good sauce. Season to taste with salt and pepper.
NOTES: This is very good served with a scoop of mashed potatoes in the center of the bowl (Entrée special).
Beef Bourginonne
Yields: 3 - 4 qt
3 - 4 # beef stew meat or tenderloin tips
½ c clarified butter
1 onion, diced
1 ½ qt mushrooms, halved or quartered if large
1 T minced garlic
2 T minced fresh rosemary
2 T minced fresh thyme
1 c Burgundy
1 - 2 qt beef stock
3 carrots, peeled, 3/8” dice
2 turnips, peeled, 3/8” dice
Roux
Salt and pepper to taste
Prep all ingredients, placing the carrots and turnips in water to keep them moist, and preventing the turnips from oxidizing.
Place a large, heavy-bottomed pot over two burners (if possible). Heat the pan until it starts to smoke. Add the butter, and swirl to coat. Brown the beef, in batches if necessary. When all the meat is browned, add the onions, mushrooms, garlic, rosemary, and thyme. Sauté until the onions just begin to caramelize. Deglaze with the wine, stirring and scraping as much of the fond off the bottom of the pan as possible. Pour in the carrots and turnips. Add the beef stock, just enough to cover all the ingredients. Simmer until the meat is tender and the carrots and turnips are al dente (remember it’s going to be held hot for hours, you don’t want to carrots and turnips turning to mush). If you used stew meat from a tough cut, don’t add the carrots and turnips until 10 minutes before the meat is done.
Tighten the stew with enough roux to make a good sauce. Season to taste with salt and pepper.
NOTES: This is very good served with a scoop of mashed potatoes in the center of the bowl (Entrée special).