beef bourguignon
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!
prep time
20 Min
cook time
1 Hr
method
---
yield
10 to 12 servings
Ingredients
- 1 - 3 pounds boneless beef sirloin steak, 1/2 inch thick, trimmed, cut into 1/2 inch pieces
- 1/2 cup all purpose flour
- 4 slices bacon, diced
- 3 cups burgundy wine or beef broth
- 2 medium carrots, diced
- 1 teaspoon dried marjoram leaves, crushed
- 1/2 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon salt
- - pepper to taste
- 1 - bay leaf
- 2 tablespoons vegetable oil
- 20 - 24 - fresh pearl onions
- 8 small new red potatoes, quartered
- 8 - 10 - mushrooms, sliced
- 3 cloves garlic, minced
How To Make beef bourguignon
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Step 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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Step 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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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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