Modern Beef Bourguignon
Source of Recipe
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List of Ingredients
2 T. veg. oil
2 lbs. beef stew meat
1/2 t. salt
1/4 t. ground black pepper
1 c. diced onions
1/2 t. minced garlic
1/4 c. flour
2 T. tomato paste
16 ozs. beef stock or broth
3/4 c. red wine
1/2 t. dried thyme leaves
2 T. chopped fresh parsley, divided
1 bay leaf
1 (15 oz.) jar pearl onions, drained
1 (4 1/2 oz.) jar sm. button mushrooms
2 slices bacon, cooked and crumbled
Recipe
Heat a Dutch oven over med. high heat and add the oil. Season the beef
stew meat with salt and pepper. Brown the beef in the Dutch oven on all
sides. Do not overcrowd the pan, brown the beef in two batches if
necessary. Add the onions and garlic to the meat in the pan and cook until
they are lightly browned. Sprinkle
the flour lightly over the beef and onions
and cook, stirring well, until t he flour is
lightly browned. Add the tomato paste
and stir. Add the stock and wine slowly,
stirring to prevent lumps. Season with
the thyme leaves, 1 T. of the chopped
parsley and the bay leaf. Bring to a
simmer, stir, cover the pan and braise in
the oven for about 1 1/2 hours or until
meat is fork tender. When the meat is
tender, remove the pan from the oven.
Skim any unwanted fat off the top of the
sauce, season with salt and pepper. Stir
in the pearl onions and mushrooms.
Sprinkle with bacon and parsley. Serve
over buttered noodles. Makes 4 servings.
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