Beef Bourguignon Recipe
I had to try a beef bourguignon recipe after the movie “Julie and Julia” hit the screen. I must say that it is quite good. The kids were a little picky with the onions and carrots but they liked the meat.
I served it with mashed potatoes but you can serve it with rice or noodles as well.
I think it should be fine in the slow cooker but I have not tried it yet.
Ingredients:
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 pounds stew meat, cubed
- Olive oil for frying
- 2 carrots, chopped
- 2 clove garlic, minced
- 2 cups red wine (full bodied burgundy)
- 1 cup beef broth
- 1 bay leaf
- 3 tablespoons fresh parsley,chopped
- ½ teaspoon dried thyme
- 15 small white pearl onions
- 1 pound fresh mushrooms, quartered
Directions:
- Preheat oven to 350 degrees F
- In a bowl, combine the flour, salt and pepper. Coat the beef cubes with flour mix.
- Heat olive oil over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
- Return the skillet to the heat and add onions, carrots and garlic to it. Sauté for 5 to 10 minutes. Add the wine, bay leaf, parsley, thyme and broth. Pour over meat.
- Bake, covered, at 350 degrees F (175 degrees C) for 2 ½ hours.
- While meat is cooking , sauté mushrooms in skillet for 5-10 minutes
- Remove cover, add mushrooms, and bake for 30 more minutes.
- Remove bay leaf before serving.
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