"MY BEEF BOURGUIGNON REMINDS ME OF MY TIME COOKING IN FRANCE IN THE BOURG-EN-BRESSE REGION. THIS FRENCH BEEF STEW IS ALSO CALLED BEEF BURGUNDY BECAUSE IT IS BRAISED IN RED WINE. IT'S A CLASSIC DISH THAT HAS A MEDLEY OF VEGETABLES, RICH JUS AND I SERVE IT WITH A HOMEMADE TAGLIATELLE PASTA TO SOAK UP ALL THE SUMPTUOUS FLAVORS." - CAT CORA
Beef Bourguignon- A Premium Quality Beef seared with the pancetta until browned and then slow-cooked in the oven for 3 to 4 hours together with the carrots, parsnips, onions, and mushrooms covered with the beef stock, red wine and seasoned to perfection with fresh herbs.
Red Wine Jus- Red Wine sauce enriched with the
Tagliatelle- Fresh Tagliatelle pasta cooked al dente.
Beef Bourguignon- Beef, olive oil, pancetta, carrots, turnips, onion, garlic, flour, red wine, beef stock, tomato paste, thyme, parsley, bay leaves, brown mushrooms, butter, salt, and pepper.
Red Wine Jus- Jus, Olive oil, Shallots, Red wine, Bay leaves, Rosemary, Beef stock, Butter
Stovetop-submerge bags in boiling water. Sauces 3 -4 min, Sides 5 - 6 min and Proteins 7 - 8 min.
Microwave-puncture bags and microwave them. Sauces 3 - 4 min, Sides 5 - 6 min and Proteins 7 - 8 min. Time may vary depending on the microwave. Recommended that times are done in increments util de desired temperature is achieved.