beef bourguignon
(1 rating)
This was one of my mother's favorite meals. She loved it served over noodles. When she would come to visit on her way to Florida in the winter I would make this for her. I would make in the morning and let my oven do the simmering. And yeah I got to smell the great odors all day as it cooked.
(1 rating)
yield
6 -8
Ingredients For beef bourguignon
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3 lblean beef, cubed
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1/3 cbutter
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1 lbwhole small fresh mushrooms
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2 csmall pearl onions, peeled
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1/4 call purpose flour
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2 cbeef bouillon
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2 cdry red wine (burgundy)
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1 smcan tomato paster
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4-6 clovegarlic, crushed
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1 tspkosher salt
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1 tspthyme, dried
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1bay leaf
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freshly ground black pepper to taste
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4-6 Tbspfresh parsley, chopped for garnish
How To Make beef bourguignon
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1Cut beef into bite sized cubes. In a large skillet heat half of the butter. Add mushrooms and brown lightly. Remove and set aside.
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2Add remaining butter to pan and brown onions. Remove and set aside. Add beef cubes to the pan in batches, browning on all sides. Remove beef as it is done and continue until all beef has been browned. Remove and set aside.
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3To the remaining fat in stir in flour, then bouillon, wine and tomato paste. Bring to a boil and stir until thickened. Add garlic, salt, thyme, bay leaf and freshly ground black pepper.
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4Mix sauce and meat cubes together in an oven proof Dutch oven. Cover and bake at 350-degrees for about 2 hours, until meat is tender.
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5Add the onions for the last 30 minutes of cooking time and the mushrooms for the last 15 minutes. (sometimes I add sliced cooked carrots along with the mushrooms)
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6Remove from oven, remove bay leaf. Sprinkle fresh chopped parsley over top and serve over hot, buttered wide noodle.
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