Beef Bourguignon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon olive oil
6 slices of bacon, cut into small pieces
2 to 2-½ pounds boneless beef chuck, cut into 1-inch cubes
1 sliced carrot
1 sliced onion
1 teaspoons salt
1/2 teaspoon thyme leaves
1/8 teaspoon pepper
2 tablespoons flour
2 to 3 cups brown beef stock or canned beef bouillon
1 bay leaf
1 tablespoon tomato paste
2 cloves of mashed garlic
2 cups red Burgundy or Chianti
3 medium onions, sliced
1 pound mushrooms, washed, trimmed and sliced
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Directions: |
Directions:Brown bacon in the oil in a large large fireproof casserole dish. Remove the bacon with slotted spoon. Saute the meat in same skillet. Remove from pan and add to bacon. Add onion and carrot; cook and stir until onions are tender. Remove vegetables and drain.
Return meat to pot. Sprinkle salt and pepper over meat. Toss flour over meat to coat lightly. Place in over for 4 minutes at 450 degrees. Mix and bake for another 4 minutes. Turn oven to 325 degrees. Stir in wine and enough broth to cover meat. Add tomato paste, garlic and herbs. Cover; simmer slowly for 2 - 3 hours in oven until tender. (The liquid should always just cover meat.) If necessary, add more broth and wine.
Saute mushrooms and onions in butter on stovetop until tender. Gently stir into beef; cook uncovered 15 minutes or until heated through. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: I used Julia Child's recipe and a Betty Crocker recipe, combined for my recipe.
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