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This recipe for STEW - BEEF BOURGUIGNON, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 21, 2009


3 T. vegetable oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, diced
2 tsp. thyme, crushed
2 lbs. cubed stewing beef (chuck or sirloin tip)
1 1/2 tsp. kosher salt
1/2 tsp. pepper, freshly ground
2 T. flour
4 c. red wine
1 tomato, seeded and diced
2 c. pearl onions, thawed
1/4 lb. bacon, cut into 1/2 inch strips
1/4 lb. mushrooms, quartered
2 T. parsley

buttered noodles

Heat 1 T. oil in a dutch oven, and saute onion, carrot, garlic and thyme for 8 - 10 minutes. When vegetables are tender, transfer to a bowl.

Pat meat cubes dry and season with 1/2 tsp of salt and 1/4 tsp of pepper. Add 1/2 T. oil to the same pan and sear beef in batches over high until browned on all sides. Don't over crowd the pan. Sear meat 5 - 7 minutes in several batches, adding oil as needed.

Preheat the oven to 375. Return vegetables and meat to the pan. Dust with flour and cook for 2 minutes over medium heat, stirring frequently. Add 3 cups red wine to cover beef and bring to a boil. Add diced tomato and season stew with salt and pepper. Cover the pot with the lid slightly ajar. Place in the oven and cook for 1 1/2 hours until meat is tender. Add water if wine reduces below meat.

While the stew cooks, bring a medium pot of water to a boil and blanch the pearl onions. Drain and set aside to cool. Fry bacon for 3-4 minutes. Drain and set aside to cool.

Heat remaining oil in a medium skillet and brown bacon and onions together. Add mushrooms and cook over high heat until golden brown. Pour off any excess fat. Add the final cup of red wine to the vegetables and simmer until the onions are tender, about 10 minutes.

When beef is cooked and tender, remove from oven baking dish and add to vegetables, simmering for 10 more minutes. Serve over buttered noodles. Garnish with parsley, if desired.




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