Ingredients: |
Ingredients: 6 slices bacon, cut in 1 inch pieces
3 lb. lean (good quality) stew beef, cut in 1½-2-inch cubes
8-9 (good size) carrots, sliced in rounds
1 sliced onion
1 tsp. salt
1 tsp. pepper
2 tbsp. flour
3-4 cup red wine (young burgundy or good chianti)
2-3 cup beef boullion
1 tbsp. tomato paste
1 tsp. garlic salt or 2 cloves garlic (mashed)
1/2 tsp. thyme
2 bay leaves
1 jar boiled onions
1 lb. fresh mushrooms sautéed in butter or 1 large can B&B mushrooms
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Directions: |
Directions:Simmer bacon in 2 cups hot water for about 5 minutes and drain. Pat dry on paper towel, then sauté briefly in small amount of olive oil and butter. Remove, drain, and reserve. In same skillet (having added a bit of oil and butter), brown beef (be sure to pat dry so it will brown), adding a few pieces at a time.
When all the beef has been browned, transfer to heavy ovenproof casserole that has a top, then add bacon pieces to casserole. In same skillet (add more butter if necessary), brown carrots and onions slightly. Add to casserole. Season with salt and pepper. Sprinkle and toss 1 tbsp. flour over all and put in 450º oven for 45 minutes. Remove. Lower heat to 325º. Add wine and bouillon, tomato paste, garlic, salt, thyme, and bay leaves. There should be enough liquid to just about cover over the meat and vegetables. Cover casserole and set in 325º oven. Regulate heat if necessary so liquid simmers very slowly for about 3 hours. After 2 hours cooking time, add boiled onions, mushrooms, and put casserole in the oven for about 15-20 minutes. If not served immediately, simmer 30 minutes before doing so. |
This recipe for Boeuf Bourguignone is from