Beef Bourguignon with Brown Braised Onions

Recipe courtesy of Christine Chamberlain, Executive Chef, President's Choice.
Directions for: Beef Bourguignon with Brown Braised Onions

Ingredients

Beef Bourguignon

4 lb(s) boneless stewing beef, cut into 2 inch cubes

cup olive oil

large onion, peeled, sliced

1 large carrot, peeled, sliced

2 garlic, cloves, crushed

3 cup dry red wine, preferably, from, burgundy

1 28 oz can tomato, chopped, with juice

2 cup beef stock

2 sprigs fresh thyme

3 Tbsp softened unsalted butter

3 Tbsp flour

lb(s) button mushroom, cleaned, sliced

salt and pepper

Brown Braised Onions

2 10 oz packages pearl onion

1 Tbsp olive oil

1 Tbsp unsalted butter

salt and pepper, to taste

Directions

Beef Bourguignon

1. Preheat oven to 325 degrees F.

2. Trim beef. Dry well on paper towels. Heat 1 tablespoon of oil in large Dutch oven over medium heat. In batches, using about 1 tablespoon of olive oil per batch, brown beef. Transfer to bowl.

3. Add another tablespoon of olive oil to Dutch oven and saut onion, carrot and garlic 4 to 5 minutes until lightly browned. Add to beef in bowl.

4. Deglaze pan with 1 cup wine, scraping browned bits from bottom.

5. Add browned beef, onion and carrot, remaining wine, garlic, tomatoes, stock and thyme back to pan. Bring mixture to boil over high heat. Remove from heat and cover.

6. Transfer to oven and cook 2 to 3 hours until beef is fork tender.

7. Strain stew through a colander over a saucepan. Set beef and vegetables aside.

8. Skim fat from surface of liquid in saucepan and bring to a boil. Reduce liquid to 3 or 4 cups. Season.

9. In small bowl, mash butter and flour to a paste with fork.

10. Remove sauce from heat and whisk in flour paste until dissolved. Bring to a boil over medium heat. Reduce heat and simmer 2 to 3 minutes until slightly thickened.

11. Add beef and vegetables back to sauce.

12. In a large skillet, heat a tablespoon of olive oil over medium heat. Add mushrooms. Season with salt and pepper. Cook mushrooms 4 to 5 minutes until browned. Add mushrooms and Brown Braised Onions to beef mixture and sauce.

13. If you intend to, freeze at this point.

Brown Braised Onions

1. Cut off the root end of each onion. Then cut a small cross in the other end. This will allow the skins to slip off easily after blanching.

2. Add onions to saucepan of boiling salted water. Blanch about 1 minute. Drain onions then immediately run under cold water. Slice off ends of onions and skins will slip off easily.

3. Heat olive oil and butter in a large skillet over medium heat. Add onions. Cook slowly 35 to 40 minutes until browned and glazed. Season with salt and pepper.

See more: Roast, Beef, Dinner, French, Main, Braise, Vegetables

Charred Leek and Grilled Portobello Beef Dogs

Courtesy of Life Choices Natural Foods.
Directions for: Charred Leek and Grilled Portobello Beef Dogs

Ingredients

1 pack Live Choices Beef Hot Dogs

6 hot dog buns (or mini baguettes)

1 large leek

2 portobello mushrooms

3 Tbsp balsamic vinegar

Dijon mustard (or any artisanal mustard)

salt and pepper

Directions

1. Marinate mushrooms in balsamic vinegar for 30 minutes.

2. Chop off leek tops to separate from the stalk. Cut lengthwise and wash layers thoroughly. Rub with a drizzle of any oil and season with salt and pepper.

3. Heat grill to 450F.

4. Grill hot dogs, leeks (cut side down) and portobello mushrooms.

5. Spread mustard on buns, slice grilled vegetables and serve on top of beef dogs. Serve immediately.

See more: Beef, Grill, Lunch, Mushrooms, Picnic

Southwestern Beef Stew

This saucy beef stew by Chef Michael Smith is sure to keep you warm on any chilly night.
Directions for: Southwestern Beef Stew

Ingredients

2 lb(s) stewing beef, cut into cubes

4 Tbsp canola oil

4 onions, peeled and sliced thinly

10 clove garlic, peeled

2 red peppers, seeds removed and cut into 1-inch chunks

1 jalapeno, seeds removed and minced

2 Tbsp chili powder

1 can whole tomatoes (28oz)

1 can pinto, red or black beans, drained and rinsed (398mL)

1 cup frozen corn

1 bunch of cilantro, chopped

Directions

1. Brown the beef well. Begin by drying it with paper towels, dry beef sears better. Pre heat a large heavy pot over medium-high heat and add enough oil to generously cover the bottom of the pot. A thin film is not enough. Add a single layer of the beef cubes. Brown evenly, adjusting the heat as needed to keep the meat sizzling. Medium high heat usually works best. Be patient, this is the only time you can add the rich deep flavour of caramelization to the moist stew. Rest the browned beef on a plate. Continue with the rest of the beef, browning it in batches. Add more oil as needed.

2. Add the onions and garlic to the empty hot pan and stir well with a wooden spoon, scraping any brown bits from bottom of the pan. Continue until golden brown. Add the red peppers and jalapeno. Stir in the chili powder, canned tomatoes, beans and the browned beef. Stir well and bring to a simmer. Cover with a tight fitting lid and continue at a low simmer over low heat for 1 hour. When you are ready to serve stir in the frozen corn and cilantro, just prior to serving.

See more: Beef, Pepper, Dinner, Main, Slow Cook, North American, Beans, Winter, Vegetables, Hot and Spicy, Easter

Beef Tenderloin Crostini

A homemade horseradish sauce adds a nice kick to these little beef crostinis.
Directions for: Beef Tenderloin Crostini

Ingredients

Beef Tenderloin

2 lb(s) beef tenderloin, trimmed and tied

3 Tbsp olive oil

Kosher salt and freshly ground black pepper

Crostini

2 baguettes, cut into twenty 1/2-in thick slices total

2 Tbsp olive oil

Kosher salt and freshly ground black pepper

Horseradish Sauce

1 cup sour cream

cup applesauce

2 Tbsp horseradish

2 Tbsp mayonnaise

2 Tbsp breadcrumbs

2 Tbsp chives, minced

Kosher salt and freshly ground black pepper

Watercress leaves, for garnish

Directions

Beef Tenderloin

1. For the beef tenderloin: Preheat the oven to 500 F.

2. Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.

3. Roast the tenderloin until an internal thermometer reads 125 to 130 F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.

Crostini

1. For the crostini: Turn down the oven temperature to 400 F.

2. Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.

Horseradish Sauce

1. For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.

2. To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.

See more: Beef, Bread, Appetizer

Devilled Beef Ribs

Directions for: Devilled Beef Ribs

Ingredients

Devilled Beef Ribs

4 lb(s) meaty beef, rib, bones

Devil sauce, (recipe follows)

salt

pepper

Devil Sauce

cup vegetable oil

2 Tbsp butter

1 large onion, minced

3 cloves garlic, minced

2 Tbsp packed brown sugar

2 Tbsp lemon juice

2 tsp dried thyme

tsp cayenne pepper

cup Dijon mustard

cup grainy mustard

cup horseradish

tsp salt

tsp pepper

tsp hot pepper sauce, (approximately)

cup minced fresh parsley

Directions

Devilled Beef Ribs

1. In large dish, arrange ribs in single layer. Remove about 1/2 cup (125 mL) of the Devil Sauce for dipping. Brush both sides of ribs with remaining Devil Sauce. Cover and marinate in refrigerator for 3 hours. Let stand at room temperature for 30 minutes.

2. Reserving marinade, place ribs, curved side down, on greased grill over medium heat; cook, turning and brushing with marinade every five minutes, for 20 minutes. Season with salt and pepper to taste.

3. Cook ribs for 3 to 5 minutes longer or until glazed and crusty. Remove to platter and tent with foil; let stand for 5 minutes. Cut into serving-size pieces and serve with remaining Devil Sauce.

Devil Sauce

1. In saucepan, heat oil and butter over medium-high heat; saut onion for 3 to 5 minutes or until softened. Add garlic, sugar, lemon juice, thyme and cayenne; cook, stirring, for 4 to 5 minutes or until thickened. Let cool for 5 minutes.

2. Whisk together Dijon and grainy mustards, horseradish, salt, pepper and hot pepper sauce; whisk into onion mixture. Add more hot pepper sauce, if desired; stir in parsley. Let cool.

3. Yield: 1 1/2 cups (375 mL)

See more: North American, Barbeque, Beef, Hot and Spicy, Grill, Summer, Main, Party Favourites, Dinner, BBQ

Alberta Beef Dip Sandwich

Juicy roasted beef, sliced thin and served with jus for dipping, makes for an out-of-this-world sandwich.
Directions for: Alberta Beef Dip Sandwich

Ingredients

Sandwich

1 6 lb(s) Sirloin tip roast with good marbling, evenly cut

Marinade

cup olive oil

2 tsp finely chopped garlic

1 Tbsp fresh rosemary, roughly chopped

1 Tbsp fresh oregano, minced

1 Tbsp Dijon or grainy mustard

cup dark beer

Salt and pepper to taste

Dipping Sauce

2 cup low sodium beef stock

2 sprig fresh rosemary

1 large Spanish onion thinly sliced

Salt and pepper

Directions

Sandwich Marinade

1. In a medium bowl, add all marinade ingredients (excluding the salt) and mix to combine.

2. Place the roast in a large sealable bag. Pour the marinade over the roast and toss to coat evenly.

3. Marinate the roast in the refrigerator for a minimum of 4-6 hours or overnight.

Dipping Sauce

1. Once the roast has marinated, preheat barbeque to 325F (160C) leaving the middle burner turned off.

2. Remove roast from marinade and discard any excess.Season roast with salt and pepper and drizzle with olive oil.

3. Mount roast on rotisserie following manufactures instructions.

4. Pour all the dipping sauce ingredients into a drip pan.Place the drip pan over the grate with heat turned off.

5. Close barbeque lid and cook for 2 hours or 10-12 minutes per pound. Baste occasionally with the drippings in the drip pan.

6. Check the roast by inserting an instant read thermometer in the centre of the roast. For medium rare, the thermometer should read 125F (51C).

7. Remove roast and let rest, covered loosely with foil for 20 minutes.

8. Remove the drip pan using barbeque gloves. Strain the liquid into a small saucepan.

9. Place the saucepan over low heat and simmer for 5 minutes. Skim any excess fat or impurities off of the sauce as it simmers and discard.

10. Slice beef in thin slices across the grain. Serve on crusty bread with a small bowl of the warm jus for dipping.

See more: North American, Barbeque, Grill, Lunch, Beef, Main, Picnic, BBQ, Canada Day

Beef and Cannellini Bean Minestrone

A hearty mix of vegetables, diced tomatoes, ground beef and white cannellini beans, all topped with a little grated Parmesan cheese.
Directions for: Beef and Cannellini Bean Minestrone

Ingredients

3 Tbsp olive oil

1 onion, finely diced

1 large carrot, peeled and diced into 1/4-inch pieces

1 rib celery, trimmed and diced into 1/4-inch pieces

Kosher salt and freshly ground black pepper

8 oz lean (8% fat) ground beef

3 cloves garlic, minced

1 Tbsp tomato paste

4 cups low-sodium beef broth

1 (28-oz) can diced tomatoes

1 (15-oz) can cannellini beans, rinsed and drained

1 dried bay leaf

cup grated Parmesan

Directions

1. In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

See more: Soup, Beef, Beans, Dinner, Italian, Lunch, Tomatoes, Vegetables