Ingredients: |
Ingredients: 2/3 cup all-purpose flour
1-1/2 teaspoons salt, divided
1 boneless beef chuck roast (about 4 pounds), cut into 1-inch cubes
4 tablespoons olive oil, divided
2 garlic cloves, minced
2-1/2 cups burgundy wine or beef broth
3 cups beef broth
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
2 bay leaves
1 package (14.4 ounces) frozen pearl onions
3 bacon strips, chopped
8 fresh thyme sprigs
2 tablespoons tomato paste
1/2 teaspoon pepper
3 tablespoons butter
1 pound medium fresh mushrooms, stems removed
Hot cooked egg noodles
|
Directions: |
Directions:Preheat oven to 325°.
In a shallow bowl, mix flour and 1 teaspoon salt.
Add beef, a few pieces at a time, and toss to coat; shake off excess.
In an ovenproof Dutch oven, heat 2 tablespoons oil over medium heat.
Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon.
Add garlic; cook 1 minute longer.
Add wine, stirring to loosen browned bits from pan.
Stir in broth, parsley, bay leaves and remaining salt. Return beef to pan. Bring to a boil. Bake, covered, 2 hours.
Meanwhile, in a large skillet, cook onions and bacon over medium-high heat 10-12 minutes or until bacon is crisp, stirring occasionally.
Remove stew from oven. Using a slotted spoon, transfer onion mixture to stew; stir in thyme, tomato paste and pepper. Return to oven; bake, covered, 30-45 minutes longer or until beef and onions are tender.
In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
Remove bay leaves and thyme sprigs from stew. Stir in mushrooms. Serve stew with egg noodles. |
This recipe for Holiday Beef Bourguignon is from