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Joan's Beef Bourguinon Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup flour
Salt, pepper and parsley to taste
2-3 tablespoons olive oil
1 package of stew beef (1-2 pounds)
1 pint of sliced mushrooms
About 1 cup red wine
About 1 cup beef broth or stock
1 medium onion, finely chopped
2-3 cloves garlic, minced
Directions:
Directions:
I don't have exact measurements here - Joan just gave me the ingredients, but this should be about right.

Combine the flour, salt, pepper and parsley in a shallow dish.

Heat olive oil in a deep pan. Dredge the beef in the flour mixture and brown in oil, removing the pieces as they brown (they don't have to cook through).

Once all the meat has been browned and removed from the pan, add the onions, mushrooms, garlic and brown until they start to wilt. Add the beef back and cover with equal parts wine and broth so that most of the meat is in the sauce. Simmer as long as you like (at least until the beef is cooked through) - the longer you simmer, the more tender the beef will be (plus it smells delicious!). If needed, add a small amount of cornstarch or flour to thicken the sauce.

Serve over egg noodles or rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour or more
Personal Notes:
Personal Notes:
This is Austin's mom's recipe and one of his favorite dishes. We usually have it over egg noodles. You can use different types of mushrooms to vary the flavor - chop them up fine if you have picky eaters or leave them in large chunks if you like them that way.

 

 

 

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