Beef Burgundy: Picnic with a casserole
The Honolulu Advertiser (Honolulu, Hawaii) – July 1, 1971
Though many customs of our past have become outmoded with the jet age, a family picnic on a Sunday afternoon or over a long weekend can bring some of our family ideas of cooking and eating back together. The American picnic can undergo a delightful change of pace when you serve beef burgundy, or as the French would say, boeuf bourguignon.
This beef entree will travel well and stay hot for 2 to 3 hours when prepared in a casserole with a tight-fitting cover and wrapped securely in newspaper and a terry cloth towel. Also, there are special new containers available that keep food hot (or cold) and cushion against jolts while traveling.
Plan a well-balanced meal featuring the boeuf bourguignon. You’ll want to include French bread, fresh fruit and cheese in addition to plenty of cider and red wine. If you chose to add a fresh vegetable salad, it is best to tote the salad greens and their dressing separately in appropriate containers. They are much crispier when tossed together at the last minute.
Beef Burgundy recipe
Beef bourguignonne recipe
Jeri Van Goethem, Duke University Recipe Book (1977)
2 lbs. chuck or top round of beef, trimmed and cut into 1-inch cubes
1/4 cup flour
1/4 cup (1/2 stick) butter or margarine
1-1/2 teaspoon salt
1 bay leaf
1 tsp. instant minced garlic
1/4 cup chopped parsley
1/2 cup thinly sliced carrots
2 cups water or consomme
12 small, fresh white onions
3/4 tsp. thyme leaves
1/2 tsp. ground black pepper
1 cup sliced fresh or canned mushrooms
1 tablespoon butter or margarine
1/4 cup Burgundy or other dry red wine
Roll meat in flour; melt butter in a heavy 2-quart saucepan. Add meat, stir, and cook until brown. Stir in remaining flour and cook 1 minute. Add the next seven ingredients.
Cover and simmer 2 hours (or longer) until tender. Peel onions; add, cover, and cook 30 min. Add thyme and black pepper.
Saute mushrooms in 1 tablespoon butter and add; cook for 5 minutes. Two minutes before serving, add the remaining 1/4 cup wine. Serve over mashed potatoes, rice, or noodles.
Boeuf bourguignon recipe
Mrs. Edith Roberts, Duke University Recipe Book (1977)
3 pounds beef chuck
1/2 bottle Burgundy wine
2 oz. cognac
1/4 pound bacon
2 cloves garlic
2 medium onions
1/2 pound mushrooms
1 pound small onions
Cut chuck into large cubes, roll in flour and brown on all sides in a skillet over medium-high heat in 1/4 cup butter and olive oil (half and half). Sprinkle with salt and pepper, pour over 2 ounces warm cognac and ignite. When the flame dies, transfer the meat to casserole.
To the skillet add 1/4 pound bacon, diced; 2 cloves garlic, 1 carrot, 1 leek, and 2 medium onions, all coarsely-chopped; and 1 tablespoon parsley.
Cook, stirring, until bacon is crisp and vegetables lightly browned. Transfer vegetable mixture to casserole, and add 1 bay leaf, 1/2 tsp. thyme, 1/2 bottle Burgundy, enough water to cover meat.
Cook in moderate oven (250-300F) for 1-1/2 to 2 hours. Stir in, bit by bit, 1 tablespoon flour mixed to a paste with 1 tablespoon butter, and continue to cook for 2-3 hours more.
Shortly before serving: Brown 1 pound small onions in butter with a sprinkling of su^ar. Add a little red wine, cover, and cook for about 15 min. or until almost tender.
Saute 1/2 lb. turned mushroom caps in a little butter and olive oil until lightly browned on one side. Sprinkle with lemon juice and turn to brown the other side. Keep warm, but do not cover.
To serve, add onions to casserole, arrange mushrooms on top, and sprinkle with finely-chopped parsley. Serves 6.
Beef Burgundy/Boeuf Bourguignon recipe
Family Weekly, November 18, 1973
4 tablespoons butter
7 medium (1-1/2 pounds) yellow onions, sliced
2 lbs. lean chuck, cubed
3 tablespoons flour
1 tsp. salt
1/2 tsp. each of black pepper, marjoram leaves, thyme leaves
2 c. dry red Burgundy
1 can (10-1/2 ounces) beef bouillon, undiluted)
1 can (6 ounces) sliced or button mushrooms, drained (or, cook 1/4 pound fresh, sliced mushrooms in small amount of water with 1 tablespoon butter)
Melt 2 tablespoons butter in a 6 to 8 qt. Dutch oven. Add onions and saute, stirring, until soft — about 8 minutes. Remove from pan. Set aside in covered bowl.
Add remaining butter and brown meat cubes, 1/2 at a time. Return all meat to pan, toss with flour, add salt, pepper, marjoram, thyme, beef bouillon and 1 cup of the wine. Bring mixture to boil. Reduce heat and simmer covered for 3 hours.
Add remaining cup of wine, onions, mushrooms (and, if desired, 1 teaspoon liquid gravy seasoning). Bring to boil. Reduce heat and simmer covered for 30 minutes. Taste just before serving. Correct seasoning if necessary. Ladle into serving casserole. NOTE: May be prepared ahead and frozen.
Makes 6 to 8 servings
Boeuf bourguignon recipe
The Indianapolis News (Indianapolis, Indiana) – Wednesday, February 10, 1971
Beef stew in red wine with onions, mushrooms and lardons
Cooking time: 2 to 4 hours, but stew may be completed the day before.
A large frying pan
A 5- to 6-ounce chunk of bacon
Olive oil or cooking oil
3 to 4 pounds beef stew meat
A heavy 4 to 5-quart flameproof casserole with cover
3 cups strong young red wine, such as Macon or Mountain Red
2 to 3 cups excellent homemade beef stock (or canned beet bouillon, plus any available beef bones and scraps)
1 bay leaf
1 teaspoon thyme
A 2-inch piece of dried orange peel, or 1/3 tablespoons bottled dried peel
1 moderately large tomato and 1 tablespoon tomato paste
2 or 3 cloves garlic
Salt as needed
18 to 24 (or more) small white onions about 1 inch in diameter
A heavy covered pan large enough to hold onions in one layer
If needed, 1 to 2 tablespoons butter
1/2 pound (more or less) fresh mushrooms
Olive oil or cooking oil
3 tablespoons flour
2-1/2 tablespoons soft butter in a small bowl
To stew the beef, cut rind off the bacon and reserve. Cut bacon into slices one-fourth inch thick, and the slices into lardons (sticks) one-fourth inch across and 1 to 2 inches long.
Drop rind and lardons into a saucepan with 2 quarts of cold water: simmer 10 minutes, drain. Rinse in cold water and dry in paper towels. Saute slowly with a tablespoon of oil in frying pan for 5 to 6 minutes. or until very lightly browned. Remove lardons and reserve, leaving fat in pan.
Serves 6 to 8 people
Time-saving Beef Burgundy is quick, easy recipe with style
Hattiesburg American (Hattiesburg, Mississippi) – December 28, 1977
Here’s a quick and easy recipe for a meal with lots of style. Time-saving beef burgundy recipe is based on a classic French recipe without the fuss!
Specially developed to help you use up leftover pieces of beef, this is a good recipe to keep on hand after holiday feasts. A hearty meal, this version of beef burgundy is filling with the addition of potatoes, carrots and tomatoes simmered in a burgundy wine broth.
For a special effect, tender chunks of pineapple are added to the broth. The golden yellow pineapple adds a light, sweet taste to the meal. And the syrup from the can is added to the broth.
Nothing is wasted!
For an easy dinner with definite flair, try this time-saving beef burgundy recipe.
Time-saving beef burgundy recipe
1 lb (450 g) stew beef, cut into bite-size pieces
1 tablespoon (15 m1) oil
1 medium onion, minced
1 can (14 oz or 407 g) Italian tomatoes
1 can (10-1/2 oz or 298 g) beef broth
4 small new potatoes, quartered
2 cups (300 g) sliced carrots
1 can (1 lb 4 oz or 567 g) chunk pineapple in syrup
1/4 cup (65 ml) burgundy wine
2 teaspoons (20 g) salt
1 teaspoon (2 g) ground allspice
1 teaspoon (1 g) sweet basil, crumbled
2 teaspoons (5 g) cornstarch
Drain pineapple reserving all syrup. Brown beef in oil in heavy skillet. Remove. Saute onion and garlic until soft. Stir in reserved pineapple syrup, tomatoes, broth, potatoes, carrots, wine, salt, allspice and basil. Simmer 20 to 25 minutes until potatoes are done.
Combine cornstarch with small amount of pan juices. Stir back into stew until mixture boils and thickens. Stir in pineapple until heated through.
Makes 4 to 6 servings