Beef Stew Recipe: Beef Bourguignon

Beef BourguignonA classic and popular French dish originating from the Burgundy region of France (Bourgogne in French) and hence the name, Beef Bourguignon is a  beef stew recipe braised in red wine, preferably red wine from Burgundy, although it has been cooked in many different ways using wines from different parts of the world. In this recipe, dry red wine is used to braise the beef, which is cooked in a crock pot for eight to ten hours. It is seasoned with thyme, parsley, bay leaf, black pepper, and salt and flavored with bacon, onions, mushrooms, and garlic to make an exquisitely delicious French healthy dinner dish that almost melts in the mouth. Serve this with some potatoes, crusty bread, salad or a side of green beans for a complete and satisfying healthy meals. Pair it with a bottle of red Burgundy wine for a really grand time.

Originally a peasant dish, Beef Bourguignon has evolved and slowly refined into a haute cuisine that is served in many upscale French restaurants. Because wine was and is abundant in the Burgundy region of France, the people cooked with it a lot and used it to tenderize otherwise tough cuts of meat. Julia Child, who popularized the dish in America, noted in her “Mastering the Art of French Cooking,” that beef bourguignon was one of the most delicious beef dishes concocted by man.

Ingredients: 1 cup dry red wine, 2 tbsp. olive oil, 1 large onion, sliced, 1/2 tsp. ground thyme, 2 tbsp. fresh parsley, chopped, 1 bay leaf, 1/2 tsp. coarse ground black pepper, 2 lbs. stewing beef, cut into 1 1/2-inch cubes, 3 slices bacon, diced, 12 small white onions, 1/2 lb. small mushrooms, 2 cloves garlic, minced, 1/2 tsp. salt

Preparation Instructions: Beef Bourguignon  recipe

In a mixing bowl, combine red wine, olive oil, onions, thyme, parsley, bay leaf, and black pepper. Mix well. Add beef. Let beef marinate at least 3 hours (overnight if refrigerated). Drain meat. Reserve marinade. In skillet, over medium-high heat, sauté bacon. Remove bacon from pan and set aside. Brown beef in the bacon fat. Combine beef, bacon, onions, mushrooms, garlic and salt in crock pot. Cover with marinade. Cover crock pot and cook on Low Heat for 8-10 hours.

This iconic French dish makes a romantic dinner and an exquisite celebratory meal. The dark and silky sauce and the aromatic smell of the wine and the onions make this something to look forward to on special occasions. For a really delicious dish, use porcini mushrooms, also called cepes in France. While it is okay to use button mushrooms, they don’t have much flavor compared to the earthy and scrumptious cepes. Pinot Noir is typically the kind of wine used to make beef bourguignon in Burgundy and elsewhere.

Source: www.gourmandia.com

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Beef Stew Recipe: Cup o Java Beef Stew

Cup o Java Beef StewLeftover coffee can add richness and depth to beef stew recipe and give it a surprisingly savory flavor. Adapted from Kitchen Life by Art Smith, Cup o Java Beef Stew is a rich broth made with red wine, brewed coffee, olive oil, onions, thyme, bay leaf, and pepper. Carrots and parsnips also add flavor, color and texture to the easy healthy recipes stews. If you don’t have beef stock for flavoring your stew, red wine and coffee creates a pleasurable and intense broth that will put life into your healthy dinner meal. Use strongly brewed coffee and a robust red wine like Shiraz or Zinfandel for an unforgettable stew recipe. Make sure that the coffee is not stale, and use fresh brewed as much as possible possible. Once the stew cooks down, you won’t taste the coffee at all.

In this recipe, beef chucks cut into chunks are used to make a delicious stew. Often labeled “pot roast,” this cut of beef is especially favorable for making stew. It is an economical cut of beef coming from the shoulder ad upper foreleg, both of which are well exercised and have lots of connective tissue and sinew. It requires long and slow moist-cooking to break the tissue down and make it melt-in-your mouth tender.

Ingredients: 3 lbs. beef chuck, cut into 1 ½ in. chunks, Salt, Freshly ground pepper, 2 tablespoons+ olive oil, 2 medium onions, chopped, 4 garlic cloves, sliced or minced, 2 cups red wine, like Shiraz or Zinfandel, 1 cup strongly brewed coffee, 1 teaspoon dried thyme, 1 bay leaf, 2 carrots, cut into ¾ in. rounds, 2 parsnips, peeled and cut into ¾ in. rounds, 1/3 cup butter, softened, 1/3 cup all-purpose flour

Preparation Instructions: Cup o Java Beef Stew recipe

Pat beef dry and season with salt and pepper. Pour the oil into a Dutch oven and place over medium high heat. Add the beef and cook in batches, until all sides are browned. Remove the beef with tongs. Add additional oil, if needed. Add the onions and sauté until golden. Add the garlic and sauté for 1 minute. Add the wine and coffee. Bring to a boil. Using a spoon, scrape the bottom of the pot for browned bits of meat. Add the meat to the Dutch oven, along with the thyme and bay leaf. Bring to a boil. Reduce the heat to low and cover. Simmer for 1 ½ hours. Add the carrots and parsnips and keep cooking until they are tender, about 30 minutes. In a bowl, squash the butter into the flour with the back of a spoon. Whisk 1 cup of the cooking liquid into the butter mixture, creating a paste. Stir this mixture into the Dutch oven. Simmer until stew is thickened, about 5 minutes. Season with salt and pepper.

When buying beef chucks or pot roast for making cup-o-java beef stew, select those with the fewest muscles, which you can determine by the grains and lines of gristle or fat. The fewer the muscles, the more evenly the stew will cook. Some of the best cuts include arm pot roast, chuck eye, and top blade. Choose a beef chuck with thin streaks and good marbling or small specks of fat that run through the meat, which gives it its rich and savory flavor. As it cooks, the fat will melt and baste the meat so it becomes moist and unbelievably tender.

Source: www.gourmandia.com

Beef Stew Recipe: Crock Pot Beef Stew

Crock Pot Beef StewYou can either cook this beef stew recipe in a crock pot on Low Heat for eight hours or on High Heat for four hours, depending on your schedule. Either way, the meat will come out tender and juicy and the vegetables will disintegrate into the sauce and create a mouthwatering healthy dinner dish. This is the best way to make tough cuts of beefs into something so tender it melts in the mouth. Designed for the busy lifestyle, this recipe uses canned tomato soup to give the stew savory and tangy flavor. You can also make your own tomato soup or use leftover tomato soup to make healthy meals. Spice it up with some chili powder or cayenne if you desire something hot.

Beef used for stewing are typically cut from beef round or chuck parts. Beef short ribs or beef shanks are also great, whether boneless or bone-in. Shank cross cuts make hearty beef stews. To make sure the meat cooks evenly, buy pieces of beef that are of the same size and kind. You can also cut large pieces to match the smaller sizes. Before placing the beef in the crock pot for stewing, they need to be browned first in the skillet so as to seal in their moisture, retain their structure, and give them a nice color.

Ingredients: 2 lbs. stewing beef, cubed, 1 cup sliced carrots, 3/4 cup chopped onions, 2 large potatoes, sliced, 1/4 lb. fresh mushrooms, sliced, 1 can (15 oz.) tomato soup, 1 cup water, salt and pepper to taste

Preparation Instructions: Crock Pot Beef Stew recipe

Brown stewing beef in a skillet on medium-high heat. Put beef in crock pot. Cut up the vegetables. Add them to the crock pot. Add tomato soup, water, salt and pepper and stir. Cover crock pot and cook for Low Heat for 8 hours or on High Heat for 4 hours.

Use a heavy pan and little oil when browning the beef. Pat the beef dry before browning and cook them in the skillet in batches. Don’t overcrowd the beef pieces in the pan since this promotes uneven cooking and steaming, which inhibits browning. Once the beef are browned, all you need to do is place them in the crock pot with the chopped vegetables, tomato soup, water and the rest of the ingredients and wait for them to cook. Even novice or first-time cooks can make this delicious and easy beef stew!

Source: www.gourmandia.com

Beef Stew Recipe: Irish Beef and Beer Stew

Irish Beef and Beer StewCooked in Irish beer and beef stock, this beef stew recipe makes a hearty and unforgettable meal. It also makes the perfect healthy dinner for celebrating St. Patrick’s day. This recipe calls for a stout beer like Guinness Stout, which makes a mouthwatering delicious Irish stew. The stews is flavored with bay leaves, thyme, rosemary, and parsley, and includes carrots and yellow onions.

When making easy healthy recipes stews, use pre-cut beef slices that are labeled for stew. These are typically cut from beef chuck or round. Look for pieces that are uniform in size and are well trimmed so that they cook evenly. Beef shanks cross cuts and beef short ribs are also suitable for stewing, and are available with or without the bones. Take note that the bones also add tremendous flavor and make a more delicious stew.

In this recipe, the beef cuts are dredged in flour first and sautéed in hot oil to seal in their moisture and flavor and make them juicy and tender even after hours of cooking. This also gives them a nice brown color. Brown the beef in batches if they don’t fit the pan. Avoid overcrowding, which will inhibit browning and make the cooking uneven. The stew is cooked in the oven for two hours at 275 degrees F. Use a casserole dish or Dutch oven, which is designed for slow and long cooking. The pot should also have a tight lid, so that the steam will circulate inside the pot and tenderize the beef. Don’t unnecessarily lift the cover when cooking the beef stew, as this will slow down the cooking process.

Ingredients: 2 tablespoons olive oil, 3 bay leaves, 2 lbs. beef stew meat (1 ½ in. cubes), 1 large yellow onion (chopped), 2 garlic cloves (chopped), 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 to 3 tablespoons + all-purpose flour, ¼ cup beef stock, ½ cup stout beer, 1 tablespoon chopped parsley, ½ lb. carrots (sliced), Salt, Pepper (freshly ground)

Preparation Instructions: Irish Beef and Beer Stew Recipe

Preheat the oven to 275 degrees F. Dredge the beef in some flour. Place a 6 quart stove top casserole over medium high heat. Add the oil. Add the bay leaves and cook for 30 seconds. Add the beef, browning on all sides. Add the onion and cook until tender. Reduce the heat to low and add the garlic, thyme, rosemary, and flour, stirring until smooth. Add the beef stock and stout, simmering and stirring until thickened. Add the parsley and carrots. Cover. Place the casserole in the oven for 2 hours, stirring twice. Season with salt and pepper before serving.

Serve Irish beef and beer stew with some baked or mashed potatoes, as well as ice cold beer. This dish is also delicious with hearty red wine like Merlot, Cabernet Sauvignon, Shiraz or Pinot Noir.

Source: www.gourmandia.com

Meat Recipes

Longs Meat Market Blog: 2014 – The Year of Meat Recipes !

longsmeatmarket.blogspot.com

In this first issue of the New Year, we want to thank you for your business in 2013, and plan to continue to provide you with our fresh, high quality, free range, grass fed meats in 2014. We plan to post more meat recipes on 

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Anderson Ranches Publishes New Video

Anderson Ranches, just North of Eugene in Brownsville, is one of the largest free range, grass fed lamb ranches in the country. They have provided high quality lamb meat to us for years and year round. This video allows you to meet the owners, and hear their story. Enjoy the show, and maybe a few more lamb recipes this New Year.

Catalina Linkava

Pork Recipe: Pork Loin with Baked Bananas http://t.co/qXSQjHmuEz via @wordpressdotcom @gourmandia.com #healthy #dinner #meat #recipes

 

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Lemon-Oregano Chicken

Lemon-Oregano Chicken

Lemon-oregano chicken is a simple and healthy recipe of broiled chicken breasts rubbed with lemon, oregano, parsley, garlic, pepper, salt, and olive oil, which result in a brown and crispy crust with a juicy and tangy flesh. Broiled white meat is the cooking method of choice for many health-conscious people. The problem that people commonly encounter with broiling chicken breast is that it can result in rubbery, dry, and bland tasting meat. There is a way, however, of making the meat flavorful and moist without using fattening ingredients or complicated sauces and gravies.

In this recipe, the lemon and olive oil adds moisture to the flesh of the chicken. Instead of gravy, lemon-oregano chicken is served with yogurt sauce for a really healthy and delicious meal. If you want chicken that melts in the mouth, broil the chicken with the skin on, which contains a lot of fat that melts when cooked and gives amazing natural flavor to the meat. When broiling, start with the skin down so that it is turned toward the source of heat. When the skin has turned a golden color, and the flesh is opaque, flip the breast to the other side to finish cooking. If you are concerned about the fat, you can remove the skin before eating the chicken.

Ingredients: 1 lemon, 3 tablespoons chopped parsley, 1 ½ teaspoons dried oregano, ½ teaspoon pepper (freshly ground), 2 large garlic cloves (minced), ½ teaspoon sea salt, 2 chicken breast halves (skin in tact), 1 tablespoon olive oil, ½ cup plain yogurt

Preparation Instructions: 

Preheat the broiler. Grate 1 ½ teaspoons of lemon peel; set aside. Cut lemon in half, then slice off 2 pieces; set aside. Squeeze 1 teaspoon lemon juice; set aside. In a small mixing bowl, combine grated lemon peel, 2 tablespoons parsley, oregano, and pepper. Add garlic and salt and mix well. Lift up the chicken skin with your fingers and spread ½ tablespoon of the lemon peel mixture between the skin and meat of all the chicken breasts. Rub the breasts with oil and season with salt and pepper. In a small bowl, combine yogurt and 1 teaspoon lemon juice. Add to the remaining lemon peel mixture, stirring well. Broil the chicken breasts until cooked thoroughly, turning once (about 12 minutes per side). Serve alongside the yogurt sauce.

Before cooking, rub the lemon and spices on the skin and under the skin of the chicken to give it superior flavor. Some people like to cook the chicken breasts in chicken stock before broiling to give it extra moisture and enhanced flavor. For best broiling, the heat source should be about 5 to 6 inches away from the top of the chicken. Before placing the chicken breasts inside, preheat the broiler for 10 minutes so that the chicken does not dry out before it is through cooking.

 

Pork Recipe: Pork Loin with Baked Bananas

Pork Loin with Baked BananasBaked bananas and roasted pork loin make a heavenly combination. The addition of bananas can transform a simple pork dish into something more than the ordinary. Pork tenderloin is one of the most succulent cuts of meat recipes and also has very little fat so it is a healthier choice compared to other cuts. It is a long and cylindrical cut that is cut from the full loin and is one of the easiest and fastest to cook since it has no bone. What’s great about pork loin is that you can slice it into medallions after it is cooked to serve more guests. Pork loin medallions look especially spectacular juxtaposed with the slices of bananas. You can either slice the bananas lengthwise or crosswise to make a lovely presentation.

This healthy dinner dish is elegant enough for a dinner party and casual enough for a weekday lunch special. The bananas give the pork loin meal a Caribbean or Latin American touch. The pork loin in this recipe is seasoned as simple as possible. The only flavorings used are onions, salt and pepper to give way to the pork’s natural taste. The sweet bananas contrast with the succulent flavor of the pork, bringing out its flavor all the more. In this recipe, the pork loin is slow roasted in a 350-degree oven for about 40 to 45 minutes. For a juicier pork loin, you can sear the pork before cooking it in the oven in very hot oil, browning all sides.

Ingredients: 14 oz. loin of pork, 7 bananas, peeled, 2 large onions, peeled, quartered, ½ cup water, Seasonings to taste

Preparation Instructions: Pork Loin with Baked Bananas Recipe

Place the loin of pork, onions, water and seasonings in a roasting pan. Roast in 350 degree F. oven for about 40 to 45 minutes. In the last 15 minutes, add the bananas to bake. Once golden brown, arrange on a serving dish and decorate it with sliced bananas before serving.

 

Like steak, pork tenderloin can be cooked in the preferred doneness. Some like it slightly pink while others like it well done. An internal temperature or 150 degrees F results in juicy and tender pork. 145 degrees will result in slightly pink pork, which some people prefer. After cooking, allow the pork to rest for about five minutes to finish cooking.

Beef Recipe: Beef Bourguignon

Beef BourguignonA classic and popular French healthy dinner dish originating from the Burgundy region of France (Bourgogne in French) and hence the name, Beef Bourguignon is a stew of beef braised in red wine, preferably red wine from Burgundy, although it has been cooked in many different ways using wines from different parts of the world. In meat recipes, dry red wine is used to braise the beef, which is cooked in a crock pot for eight to ten hours. It is seasoned with thyme, parsley, bay leaf, black pepper, and salt and flavored with bacon, onions, mushrooms, and garlic to make an exquisitely delicious French dish that almost melts in the mouth. Serve this with some potatoes, crusty bread, salad or a side of green beans for a complete and satisfying meal. Pair it with a bottle of red Burgundy wine for a really grand time.

Originally a peasant dish, Beef Bourguignon has evolved and slowly refined into a haute cuisine that is served in many upscale French restaurants. Because wine was and is abundant in the Burgundy region of France, the people cooked with it a lot and used it to tenderize otherwise tough cuts of meat. Julia Child, who popularized the dish in America, noted in her “Mastering the Art of French Cooking,” that beef bourguignon was one of the most delicious beef dishes concocted by man.

Ingredients: 1 cup dry red wine, 2 tbsp. olive oil, 1 large onion, sliced, 1/2 tsp. ground thyme, 2 tbsp. fresh parsley, chopped, 1 bay leaf, 1/2 tsp. coarse ground black pepper, 2 lbs. stewing beef, cut into 1 1/2-inch cubes, 3 slices bacon, diced, 12 small white onions, 1/2 lb. small mushrooms, 2 cloves garlic, minced, 1/2 tsp. salt

Preparation Instructions: Beef Bourguignon Recipe

In a mixing bowl, combine red wine, olive oil, onions, thyme, parsley, bay leaf, and black pepper. Mix well. Add beef. Let beef marinate at least 3 hours (overnight if refrigerated). Drain meat. Reserve marinade. In skillet, over medium-high heat, sauté bacon. Remove bacon from pan and set aside. Brown beef in the bacon fat. Combine beef, bacon, onions, mushrooms, garlic and salt in crock pot. Cover with marinade. Cover crock pot and cook on Low Heat for 8-10 hours.

This iconic French dish makes a romantic dinner and an exquisite celebratory meal. The dark and silky sauce and the aromatic smell of the wine and the onions make this something to look forward to on special occasions. For a really delicious dish, use porcini mushrooms, also called cepes in France. While it is okay to use button mushrooms, they don’t have much flavor compared to the earthy and scrumptious cepes. Pinot Noir is typically the kind of wine used to make beef bourguignon in Burgundy and elsewhere.

Source: www.gourmandia.com