Beef Bourguignon

Name: Beef Bourguignon
Prep time: 25 min
Cook time: 2 h 40 min
Total time: 3 h 5 min
Yield: 4-6
Cuisine: French
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; BUERRE MANIE; 2 Tbsp butter, softened; 2 Tbsp all-purpose flour

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:

★★★★★ 2 votes5

Comments:

3 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
BUERRE MANIE
2 Tbsp

butter, softened
2 Tbsp

all-purpose flour
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How to Make Beef Bourguignon

Step-by-Step

Brown the salt pork in a large Dutch oven; drain well, and set aside. Discard drippings.
Saute onion in 1 tablespoon melted butter in the Dutch oven until tender. Remove the onion, and set aside.
Brown 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.
Saute the mushrooms and shallots in 1 tablespoon butter; set aside.
Remove 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.
Return 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.
Buerre Manie: Combine butter and flour in a small bowl, stirring until combined.