Beef Bourguignon

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Servings: 6-8
READY IN
2hrs 30mins
Ingredients
  • 1⁄3 cup butter
  • 3⁄4 lb small mushroom
  • 18 small onions, Peeled
  • 3 lbs boneless lean beef, cubed
  • 1⁄4 cup all-purpose flour
  • 2 cups beef stock
  • 2 cups dry red wine
  • 1 tablespoon tomato paste
  • 4 garlic cloves, crushed
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • pepper, to taste
  • parsley, to garnish
Directions
  • In pan, brown onions and mushrooms in butter, remove from pan and set aside.
  • Add beef cubes in batches, browning well on all sides. Set aside.
  • To remaining fat in pot, stir in flour. Add stock, wine and tomato paste. Bring to boil, stirring as sauce thickens.
  • Add garlic, salt, thyme, bay leaf and pepper.
  • Place meat and sauce in large casserole. Cover and bake at 350 F for 2 hours. Add onions for last 30 minutes, and mushrooms for last 15 minutes.
  • Top with parsley before serving.
 

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