Beef Bourguignon
- Ready In:
- 2hrs 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 1⁄2 - 2 lbs stewing beef
- 2 small onions, sliced
- 8 -10 small white pearl onions, peeled
- 2 garlic cloves, peeled and crushed
- 1⁄2 cup cooked bacon, crumbled
- 1 -2 tablespoon flour
- 3 tablespoons butter, plus
- 1 tablespoon butter
- 1⁄2 cup sliced mushrooms (optional)
- 3 -4 cups red wine, beaujolais
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
-
bouquet garni
- 2 bay leaves
- 2 sprigs fresh thyme
- 4 sprigs fresh parsley, all tied up in
- 1 piece cheesecloth
directions
- In large soup pot brown beef and the 2 sm onions that have been sliced quickly in 3 tblsp of butter over med high heat.
- Add flour and mix together well for 1 to 2 minutes.
- Add crushed garlic and pour in sufficient wine to cover.
- Reduce heat to med low.
- In another pan, cook bacon in one tblsp of butter, drain.
- Add to stew pan with bouquet garni.
- Add 1/4 tsp of salt.
- Add 1/4 tsp of pepper.
- Cover and cook gently for 2 hrs over low heat.
-
THIS NEXT STEP IS IMPORTANT FOR PRESENTATION:
- Remove meat and pass sauce through a fine sieve lined with chesecloth.
- Return sauce and meat to pot. Add baby onions and cook for 15 min over med low heat. Add sliced mushrooms and cook for another 10 min over low heat.
- Serve in a large Urn and sprinkle with fresh parsley before serving.
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RECIPE SUBMITTED BY
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