Ingredients: |
Ingredients: 1/4 lb bacon, cut into 1 inch pieces
3 lb boneless beef chuck, trimmed and cut into 2 inch pieces
2 tsp vegetable oil
3 tbsp butter
2 onions, finely chopped
3 garlic cloves, minced
2 carrots, sliced into 1/4 inch pieces
2 tsp dried thyme
3 tbsp all purpose flour
1 bottle of dry red wine (burgundy)
2 bay leaves
1 tbsp dried parsley
1 tsp black pepper
1/2 tsp salt
1/2 lb mushrooms
1/2 lb pearl onions
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Directions: |
Directions:1. Cook bacon in a large pot over medium high heat. Remove and set aside
2. Brown beef on all sides in remaining bacon fat over medium high heat. If needed, brown in batches to avoid crowding the pot, adding vegetable oil as needed if pot becomes too dry. Remove and set aside
3. Add remaining vegetable oil, plus 2 tbsp butter; heat over medium high heat
4. Add chopped onions, garlic, and carrots to pan, continue cooking over medium high heat, stirring occasionally for about 5 minutes until tender
5. Stir in dried thyme, continue cooking for 1 minute
6. Push vegetables to side of pan, add remaining tbsp of butter, allow to melt. Sprinkle/ sift flour and cook, stirring until beginning to brown, about 1 minute. Stir all together
7. Stir in wine, bay leaves, parsley, pepper and salt, taking time to scrape dark bits from bottom of pot. Return beef and bacon to pot. Bring to simmer. Reduce heat to low. Cover and cook about 2 1/2 to 3 hours, until meat is fork tender
8. Add mushrooms and pearl onions. Cover and cook over low heat until vegetables are tender, about 30 minutes. Skim off any fat from surface. Salt and pepper to taste. Remove bay leaves before serving |
This recipe for Beef Bourguignon is from