Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Beef Bourguignon




Source of Recipe


organizedhome.com


List of Ingredients




3 pounds boneless chuck roast
3 ounces (3-4 slices) bacon
1/4 cup flour
1 14-oz to 16-oz can beef broth
1 1/2 cup dry red wine (cabernet sauvignon or merlot)
1 bay leaf
1 teaspoon thyme
1/4 teaspoon pepper
1 cup small boiling onions
2 cups fresh small button mushrooms


Recipe



Cut chuck roast into 1-inch cubes. Heat oven to 325-degrees.

Cut bacon slices into 1/2-inch strips. In a large skillet, slowly cook bacon bits until crisp. Place drained bacon in the bottom of a 3-quart oven-proof casserole baking dish; retain bacon fat in skillet.

Brown roast cubes on all sides in bacon fat; spoon into baking dish on top of bacon. Add flour to fat remaining in the skillet; stir over medium high heat until flour is browned.

Carefully add broth and red wine to skillet, whisking contents to avoid lumps. Add bay leaf, thyme and pepper, and simmer skillet until slightly thickened, about 5 minutes. Stir often.

When thickened, pour contents of skillet over meat and bacon. Cover baking dish and bake at 325-degrees until meat is tender, about 1 1/2 hours.

Remove dish from oven and stir in onions and button mushrooms. If sauce is too thick, add small amounts of water or red wine. Return to oven until meat is very tender and vegetables are cooked, about 1 hour. Serve over rice.


Makes 12 servings.

To freeze: after stirring in onions and mushrooms, cool. Divide contents of casserole into two to four freezer containers, depending on family size. Freeze.

To cook after freezing: thaw freezer container in refrigerator overnight. Place contents in oven-safe casserole baking dish. Cover and bake at 325-degrees until meat is really tender, about 1 1/2 hours.