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Boeuf Bourguignon Recipe

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This recipe for Boeuf Bourguignon is from The Allan Family Cookbook , 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:  
1 tbsp. olive oil
8 ounces bacon, diced
2 ½ pounds of beef, cut into 1 inch cubes
1 tbsp. salt
2 tsp. black pepper
1 pound carrots
2 sweet yellow onions, peeled and sliced
2 tsp. chopped garlic (2 cloves)
½ cup cognac or good brandy
1 bottle red wine
2 to 2 ½ cups beef broth
1 tbsp. tomato paste
1 tsp. fresh thyme leaves
4 tbsp. butter
flour
1 pound frozen pearl onions
1 pound mushrooms
Directions:
Directions:
Set oven to 250 º F. Heat oil and cook bacon in large dutch oven.
Remove bacon to plate.
Dry beef cubes and salt and pepper the beef.
In batches, sear beef for 3 to 5 minutes.
Set beef aside.
Toss carrots, onions, 1 tablespoon salt and 2 teaspoons pepper in the pan and cook over medium heat for 10 - 12 minutes.
Add garlic and cook 1 more minute.
Add cognac, stand back and ignite to burn off the alcohol.
Put beef and bacon back in pot.
Add red wine and enough broth to cover the meat.
Add tomato paste and thyme.
Bring to boil, cover with lid and put in oven for 1 ¼ hours.
Combine 2 tablespoons butter and gluten free flour with fork and stir into stew.
Add frozen pearl onions.
Saute mushrooms in butter in separate pan and then add to stew.
Bring stew to boil, lower heat and simmer for 15 minutes.
Personal Notes:
Personal Notes:
Can be made gluten free by using gluten free beef stock, tomato paste and flour.

 

 

 

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