Beef Bourguignon
"nice comfort food, great for a party."
- Ready In:
- 3hrs 30mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1⁄4 lb bacon, cooked & crumbled
- 1⁄3 cup butter
- 3⁄4 lb mushroom
- 6 carrots, 3/4-inch slices
- 18 small onions, peeled
- 3 lbs lean stewing beef, cubed
- 1⁄4 cup all-purpose flour
- 2 cups beef stock
- 2 cups dry red wine
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 bay leaf
- pepper, to taste
- parsley, to garnish
directions
- In pan, brown onions & mushrooms in butter, remove and set aside.
- Coat beef in mixture of flour, salt & pepper. Brown beef on all sides. Set aside.
- To remaining fat in pot, Add stock, wine and tomato paste. Bring to boil, stirring as sauce thickens. Add carrots.
- Add garlic, salt, thyme, bay leaf & pepper.
- Place meat & sauce in large casserole. Cover & bake at 325 F for 3 hours.
- You can also simmer on stove for 3 hours, your choice.
- Add onions & mushrooms last 30 minutes.
- Top with parsley before serving.
- Serve over cooked noodles.
- Enjoy.
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RECIPE SUBMITTED BY
I am a firefighter in Everett, Mass. Love to travel, work, playing golf, and cooking, but not always in that order.<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
