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Beef Bourguignon Recipe

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This recipe for Beef Bourguignon is from The Thomas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs stew beef
1 carrot, sliced
1 onion sliced
salt & pepper
2 tbs flour
3 c red wine
3 c beef stock
1 tbs tomato paste
2 cloves garlic, smashed
2 bay leafs
3 1/2 tbs butter
bag sm pearl onions
1 lb fresh mushrooms, quartered
Directions:
Directions:
Preheat oven to 350º. Dry beef with paper towels. Fry beef in heated oil. Remove beef. Brown vegetables in oil. Pour off excess fat. Return beef and vegetables to casserole, toss with salt & pepper. Sprinkle on flour and toss again to coat beef. Set casserole in middle of oven for 4 mins. Toss meat again and return to oven for 4 more mins. Remove casserole and lower oven to 325º.
Stir in wine and beef stock (just till meat is barely covered. Add tomato paste, garlic and herbs. Bring to simmer on top of stove. Cover casserole and set in lower 3rd of oven. Cook for 3-4 hours.

While meat is cooking, prepare mushrooms and onions. Heat 1 1/2 tbs butter with 1 1/2 tbs oil until bubbly in skillet. Add mushrooms and saute about 4-5 min. Add onions until thawed. Set aside until needed. When beef is tender, remove from sauce and vegetables. Thicken sauce with flour/water mixture to create gravy. Serve with potatoes, noodles or rice.

 

 

 

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