Monday, April 27, 2015

Beef Bourguignon

   Ingredients for this beef stew recipe
3 pounds of round steak, cut into 1 inch "cubes" and floured
3 tablespoons of olive oil
3 tablespoons of butter
1/2 pound bacon, diced and blanched
15 pearl onions
2 large carrots, chopped
3 stalks celery, chopped
2 cloves garlic, finely minced
1 small can tomato paste
One 10 ounce can beef bouillon
1 bottle of burgundy wine (save some for cooking, please)
3 tablespoons parsley, chopped
2 pounds peeled, cooked potatoes
1 pound whole white mushrooms
1 bay leaf
1 pinch of thyme or a whole branch
Salt and pepper to taste
In a skillet, brown the meat in combination with olive oil and butter
Set aside meat
In another skillet, cook two of the pearl onions that have been finely chopped with the carrots, celery and garlic
Remove from heat and add 1 tablespoon of the tomato paste and 3 tablespoons of flour, put back on heat and stir mixture until brown
Add 1/2 bottle of burgundy and the can of bouillon slowly while cooking and stirring
Strain the vegetables out of the sauce and discard
Bring to a boil and pour over meat
Now add parsley, bay leaf, pinch of thyme, salt and pepper
Bake covered in 350 degree F oven for 2 1/2-3 hours
While meat is baking, peel potatoes and cook
Fry blanched bacon and add remaining whole pearl onions and a little more wine and cook to thicken sauce
Add to casserole
Wipe mushrooms clean with paper towel and saute in butter until they quit giving off moisture
Add potatoes and mushrooms to meat and serve
Option for this beef stew recipe: Omit potatoes and serve over pasta of your choice.
Preparation time: 3 1/2 hours because of slow cooking process. Recipe serves 8.

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