beef bourguignon
(1 rating)
There is nothing like a delicious stew on a cold winters day. With a nice, thick slice of crusty bread to dip in those delicious juices...Yummm!
(1 rating)
yield
10 to 12 servings
prep time
20 Min
cook time
1 Hr
Ingredients For beef bourguignon
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1 - 3 lbboneless beef sirloin steak, 1/2 inch thick, trimmed, cut into 1/2 inch pieces
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1/2 call purpose flour
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4 slicebacon, diced
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3 cburgundy wine or beef broth
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2 mdcarrots, diced
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1 tspdried marjoram leaves, crushed
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1/2 tspdried thyme leaves, crushed
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1/2 tspsalt
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pepper to taste
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1bay leaf
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2 Tbspvegetable oil
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20 - 24fresh pearl onions
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8 smnew red potatoes, quartered
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8 - 10mushrooms, sliced
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3 clovegarlic, minced
How To Make beef bourguignon
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1Coat beef with flour, shaking off excess, set aside. Cook and stir bacon in a 5 quart Dutch oven over medium - high heat until partially cooked. Brown half of beef with bacon in Dutch oven over medium - high heat. Remove with slotted spoon, set aside. Brown remaining beef. Pour off drippings. Return beef and bacon to Dutch oven.
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2Stir in wine,carrots, marjoram, thyme, salt, pepper and bay leaf. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 10 minutes.
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3Meanwhile, heat oil in a large saucepan over medium - high heat. Cook and stir onions, potatoes, mushrooms and garlic about 10 minutes. Add to Dutch oven. Cover and simmer 50 minutes or until meat is fork tender. Discard bay leaf, and serve.
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