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Main Dish: Beef Bourguignon (Beef Stew w/ red wine)

Source of Recipe

Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)


Recipe Introduction

Bourguignon is just an elaborate beef stew with red wine instead of water. It elevates every day cooking to a company dish.

Recipe Link: wywahoos.org/wahoos/cookbook/cover.htm

List of Ingredients

2 Tb olive oil
1 c burgundy wine
2 slices bacon
1 can beef broth
2 lb chuck or stew beef
1 bay leaf
salt and pepper
1 tsp thyme
1 c flour
12 small pearl onions (12 to 15)
3 carrots sliced
1 lb mushrooms sliced
1 clove garlic minced
2 Tb butter


Recipe

Cut the beef into 3/4" cubes, dry it and shake with the flour, salt and pepper. Cut the bacon into small slivers. Heat the olive oil in a large kettle and add the bacon. Remove the bacon when it is brown and add the floured beef cubes a few at a time. Remove the beef pieces when they are browned on all sides. When you have browned all the beef, add the carrots and garlic, and then the wine, beef broth, bay leaf and thyme. Cover and cook slowly for 1-2 hours, adding more wine or water if needed. While the beef is cooking, slice the mushrooms and saute in the butter. When the beef is tender, add the onions and mushrooms and cook for 10-15 minutes. Serve over rice or noodles.