beef bourguignon

★★★★★ 1
By Christine Goldberg
from Peterborough, NH
★★★★★ 1

Ingredients For beef bourguignon

  • 3 lb
    stew beef, cubed
  • 1 can
    beef stock
  • 1/2 tsp
    thyme
  • 1
    bay leaf
  • 2
    garlic cloves, minced
  • 1 Tbsp
    tomato paste
  • 1/2 lb
    pearl onions
  • 1/2 lb
    mushrooms
  • 1/2 c
    butter
  • 2 1/2 c
    red wine
  • 1 1/2 c
    brandy
  • 1/4 c
    flour

How To Make beef bourguignon

  • 1
    Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn occasionally.
  • 2
    In large heavy skillet heat half the butter until foamy.
  • 3
    Mix together flour with salt and pepper to taste.
  • 4
    Roll beef cubes in flour, place in hot butter and brown, removing cubes as they are done.
  • 5
    In separate skillet, heat remaining butter; add onions; stir, cover and simmer over low heat 2 minutes.
  • 6
    Add mushrooms, turn up heat and saute 3 minutes.
  • 7
    Remove from heat; add tomato paste, garlic and 1 tablespoon flour.
  • 8
    Mix until smooth.
  • 9
    Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt and pepper to taste.
  • 10
    Boil, reduce heat.
  • 11
    Simmer 15 minutes.
  • 12
    Add beef and simmer on low temp for 1 1/2 hours.
  • 13
    Remove Bay leaf.

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