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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beef Bourguignon Recipe

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This recipe for Beef Bourguignon is from Family Favorites, 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:  
½ lb bacon, chopped
3 lbs chuck cubes or stewing meat
1 tsp salt
½ tsp pepper
1 onion, chopped
2 carrots, chopped
3 tbsp flour
4 cups beef broth, heated
2 cups red wine
12 oz mushrooms
1 lb baby potatoes, optional
3 tbsp tomato paste
3 cloves garlic, minced
2 sprigs fresh thyme or ½ tsp thyme leaves
1 sprig fresh rosemary or ½ tsp dry rosemar
1 bay leaf
Parsley for serving
Directions:
Directions:
Preheat oven to 325º.
Cook bacon until crisp. Remove from pan, leaving the drippings.
Season beef with salt and pepper; brown in bacon fat in small batches. Remove from pan and set aside.
Add onions and carrot to the pan and cook for 2-3 minutes or just until the onion begins to soften.
Add beef back to the pan, stir in flour, and cook 2-3 minutes.
Add broth, wine, mushrooms, potatoes (if using), tomato paste, garlic, thyme, rosemary and bay leaf.
Cover and bake 2½-3 hours.
Remove bay leaf, stir in bacon, and serve.

Note: If you want a thicker stew after baking, combine equal parts cornstarch and water; add to simmering stew a little bit at a time while whisking to reach desired consistency.
If you leave out the potatoes, the stew can be served over mashed potatoes.

 

 

 

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