Ingredients: |
Ingredients: 5lbs chuck beef cut into 1 1/2 " cubes
flour
olive oil
butter(unsalted)
salt and pepper
6 cloves garlic, coarsely chopped
1 bunch of carrots,( approx. 6)coarsely chopped
3 leeks white and light green part,coarsely chopped
3 c.onions, coarsely chopped (approx 3 lg Spanish)
chopped flat leaf parsley
2-3 bay leaves
1/2-1tsp dried thyme (to taste)
1 bottle burgundy or pinot noir wine
1 carton low sodium beef stock
1 small can tomato paste
1-2 tbsp dark brown sugar
splash of balsamic vinegar
1 1/2 lbs mushrooms
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Directions: |
Directions:Preheat oven to 350
1.Roll the beef cubes in flour and brown on all
sides in large saute pan over high heat in 6 tbsp of olive oil and 2 tbsp of butter. When brown, transfer meat to a heavy large pot and continue till meat is all done. Sprinkle with salt and pepper
2.To the saute pan (you may need to add an add'l splash of olive oil) add chopped onions, leeks, carrots, garlic and 2 tbsp of chopped parsley. Cook, stirring until vegetables are lightly browned, scraping any brown bits on the bottom. Transfer vegetables to the large pot. also add bay leaves and thyme
3.Add 2 cups of broth to saute pan, can of tomato paste, brown sugar,splash of balsamic vinegar.Stir till paste and sugar have dissolved. Simmer for about 8 mins till somewhat reduced.Pour over meat and veggies.
4.Pour in bottle of wine
5.Add add'l beef stock to barely cover meat. Cover and bake 1 1/2hrs
6.Prepare a beuree manie by blending 1 tbsp each butter and flour and stir into the casserole bit by bit(this will thicken sauce)
7.Quarter and saute mushrooms and add after stirring in beurre manie
8.Return casserole to oven and continue cooking for 2-3 hrs.
9.Serve with buttered noodles tossed with some chopped parsley
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This recipe for Beef Bourguignon is from