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Beef Bourguignon recipe
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To make Beef Bourguignon you will need
Ingredients
| 8 | ounces | Bacon, coarsely chopped | | 3 | pounds | Well-trimmed boneless beef chuck, cut into 1 1/2 inch cubes (from 7-bone chuck roast) | | 1/3 | cups | All purpose flour | | 1 1/4 | pounds | Boiling onions, peeled | | 3/4 | pounds | Large carrots, cut into 1-inch pieces | | 12 | | Large garlic cloves, peeled (left whole) | | 3 | cups | Canned beef broth | | 1/2 | cups | Cognac or brandy | | 2 | | (750 ml) bottles red Burgundy wine | | 1 1/2 | pounds | Mushrooms | | 1/3 | cups | Fresh thyme OR | | 2 | tablespoons | Dried thyme | | 1 | tablespoon | Dark brown sugar | | 1 | tablespoon | Tomato paste |
Instructions
Preheat oven to 325F. Saute bacon in heavy large Dutch oven over high heat
until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon
to paper towels. Season beef generously with salt and pepper; coat with 1/3
cup flour, using all of the flour. Working in 3 batches, brown beef in same
pot over high heat, about 5 minutes per batch. Transfer meat to large bowl.
Add onions and carrots to same pot and saute until light brown, about 6
minutes. Add garlic and saute 1 minute. Transfer vegetables to bowl with
beef.
Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up
browned bits, about 8 minutes. Return meat and vegetables and their juices
to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth.
Bring to boil, stirring occasionally. Cover pot and place in oven. Cook
until beef is tender, about 1 hour 20 minutes.
Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid
until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper.
Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead.
Cover and chill.) Rewarm over low heat before serving.
Enjoy your Beef Bourguignon
How much is in a cup?
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Wed 16 Jul 2008
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