Beef Bourguignon I

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Description

My sister sent me this recipe and the delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes, noodles or rice.

Ingredients

  • 3 cups Burgundy wine
  • 2 tablespoons brandy
  • 2 onions, thinly sliced
  • 2 carrots, chopped
  • 1 sprig fresh parsley
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 10 whole black peppercorns
  • 1 teaspoon salt
  • 2 pounds cubed beef chuck roast
  • 4 tablespoons olive oil, divided
  • ΒΌ pound bacon, cubed
  • 2 onions, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 2 cloves garlic, crushed
  • 1 (10.5 ounce) can beef broth
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1 pound fresh mushrooms, sliced

Instructions

  1. For marinade: In a large bowl
  2. combine the wine
  3. cognac
  4. onions
  5. carrots
  6. parsley
  7. bay leaf
  8. garlic
  9. peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
  10. Preheat oven to 300 degrees F (150 degrees C).
  11. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes
  12. or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
  13. In the same skillet
  14. add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet
  15. scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
  16. Heat the remaining oil in the skillet. Add the onion and carrot from the marinade
  17. along with the additional onion that you’ve chopped
  18. and saute for 5 minutes
  19. or until tender. Transfer this mixture to the bowl with the meat and bacon
  20. again using a slotted spoon
  21. and return skillet to the heat. Add the flour to the skillet
  22. combining with the oil and stir until well mixed and brown
  23. about 2 minutes.
  24. Now add the tomato paste
  25. garlic
  26. beef broth
  27. reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9×13 baking dish.
  28. Bake at 300 degrees F (150 degrees C) for 3 hours
  29. stirring occasionally and adding water as needed. Season with salt and pepper to taste.
  30. About 15 minutes before meat is done baking
  31. melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes
  32. or until lightly browned. When meat is done
  33. add the mushrooms to the meat mixture
  34. stir well and let sit for about 15 minutes.

Prep Time: 30 mins

Cook Time: 3 hrs

Total Time: 2 days

Servings: 8

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