Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6-8 serving(s)
Ingredients: 3 -4 lbs beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes; olive oil or peanut oil; 1 large carrot, julienned; 2 cups sliced onions; 3 cups strong red wine, such as mountain red or 3 cups Burgundy wine; 2 cups strong beef stock or 2 cups canned beef consomme; 1 bay leaf; 1 teaspoon thyme; 1/3 teaspoon dried orange peel; 1 large tomatoes, peeled and chopped; 1 tablespoon tomato paste; 2 -3 cloves garlic; salt and pepper; 18 -24 small white onions; 1/2 lb fresh sliced mushrooms (or more); 3 tablespoons flour; 1/2 cup water

Submitted by papergoddess

"Elegant entree. I like to serve this at holiday time, or for company. You can make it ahead and reheat it, so it is hostess-friendly. This is Julia Chils' recipe, but I've simplified the directions."

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photo by Caroline Cooks

Ready In:: 2hrs 30mins
Ingredients:: 17
Serves:: 6-8

ingredients

3 -4 lbs beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes
olive oil or peanut oil
1 large carrot, julienned
2 cups sliced onions
3 cups strong red wine, such as mountain red or 3 cups Burgundy wine
2 cups strong beef stock or 2 cups canned beef consomme
1 bay leaf
1 teaspoon thyme
¹⁄₃ teaspoon dried orange peel
1 large tomatoes, peeled and chopped
1 tablespoon tomato paste
2 -3 cloves garlic
salt and pepper
18 -24 small white onions
¹⁄₂ lb fresh sliced mushrooms (or more)
3 tablespoons flour
¹⁄₂ cup water

directions

Heat oil in large skillet.
Add as many pieces of beef to the pan as will fit without crowding.
Brown on all sides on fairly high heat.
Add more oil if needed.
Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
Set casserole over heat.
Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
Bring to a simmer, taste, and salt if necessary.
Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
drain, and drop in cold water.
trim ends off, and slip skins off.
MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
butter.
Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
Stir into stew, until blended and add mushrooms and onions.
Cover and bake another 20-30 minutes, or until hot and bubbly.
I serve this over noodles for an elegant holiday entree.

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Reviews

Very nice! Adust to the crock potwell. The sauce was excellent, with just a hint of orange. Didn't use small onions, just sliced Vadalias. Definitely a keeper.THX

Caroline Cooks
This was quick to prepare (well reasonably) and my girlfriend loved it, I thought it was a little strong on the wine taste and not as stewy as I would have liked, will make it again and try fiddling a bit and see how it goes!

Surflou
Great!!!

IAteMyGluestick
Excellent recipe and a very tasty dish to make on cold winter days. I found the recipe easy to follow and the house was filled with a wonderful aroma when we arrived back from a walk in the snow! I served it over noodles the first time and then made it with garlic mashed potatoes and a green salad for company.

1 Snowflake
Great recipe. Since I had the small pearl onions on hand, I used those. Excellent!!

GypsyAnn