Beef Bourguignon

By Lynette !
@breezermom

I love this served over a mound of mashed potatoes or buttered noodles. Feel free to use rice if you prefer. Served with a salad and some crusty bread and you have a yummy meal.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

4-6

Prep:

25 Min

Cook:

2 Hr 40 Min

Method:

Stove Top

Ingredients

1/2 lb: salt pork or unsliced bacon, cubed
2 small: onions, chopped
1 Tbsp: butter, melted
3 lb: boneless chuck or top round roast, cut into 1 1/2 inch cubes
2 Tbsp: vegetable oil
1 small: carrot, scraped and cut into 1/2 inch pieces
2 c: burgundy or other dry red wine
1 c: chablis or other dry white wine
1/2 c: beef consomme
1 Tbsp: tomato paste
2 Tbsp: fresh parsley, chopped
1 clove: garlic,minced
1: bay leaf
1/4-1/2 tsp: salt
1/4 tsp: black peppercorns
1 c: fresh mushrooms, sliced
2: shallots, chopped
1 Tbsp: butter, melted
1 Tbsp: brandy
2 Tbsp: butter, softened
2 Tbsp: all-purpose flour

How to Make Beef Bourguignon

Step-by-Step

1Brown the salt pork in a large Dutch oven; drain well, and set aside. Discard drippings.
2Saute onion in 1 tablespoon melted butter in the Dutch oven until tender. Remove the onion, and set aside.
3Brown the beef cubes in vegetable oil. Add the reserved onion, carrot, and the next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 to 2 hours.
4Saute the mushrooms and shallots in 1 tablespoon butter; set aside.
5Remove the beef from the Dutch oven with a slotted spoon; set the beef aside. Remove and discard the bay leaf and the peppercorns. Add the brandy to the Dutch oven. Add the Buerre Manie, 1 tablespoon at a time, stirring well after each addition.
6Return the meat to the Dutch oven; add the reserved salt pork, and sauteed mushroom mixture. Cook over medium heat until thoroughly heated. Sprinkle with additional chopped parsley before serving if desired.
7Buerre Manie: Combine butter and flour in a small bowl, stirring until combined.