beef bourguignon

KMW2013 avatar
By Kathy Williams
from Rock Hill, SC

Inspired by Julia Child. I make it on the weekend and freeze in serving size portions.

serves 6-8
prep time 1 Hr 15 Min
cook time 1 Hr
method Bake

Ingredients For beef bourguignon

  • 3 lb
    lean stew beef
  • 1/4 c
    soy sauce
  • 2 Tbsp
    red wine vinegar
  • 2 Tbsp
    olive oil
  • 3 Tbsp
    worcestershire sauce
  • 1/4 c
    honey
  • 2 clove
    garlic, minced
  • 4-6 slice
    bacon
  • 1
    carrot chopped
  • 1 md
    onion, chopped
  • 2 Tbsp
    flour
  • 2 c
    red wine full bodied
  • 2 c
    beef broth
  • 1 Tbsp
    tomato paste
  • 1
    crumbled bay leaf
  • 1/2 tsp
    thyme, dried
  • 2 clove
    garlic chopped
  • 1 lb
    mushrooms
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How To Make beef bourguignon

  • 1
    In a large bowl, mix together soy sauce, red wine vinegar, olive oil, worcestershire, honey, and garlic. Add stew beef stir and cover. Let beef mairnate in refirdgerator for 1 hour. Take out of marinade and let beef come to room temperature. Pat dry.
  • 2
    Preheat ovene to 450. In a large duch oven over medium heat cook bacon until lightly brown. Remove to a plate. Sear beef in bacon fat working in batches, until brown on all sides, add to bacon. Add the carrot and onion, salt and pepper cook until onion is transparent. Remove any extra bacon fat.
  • 3
    Return beef and bacon to dutch oven sprinkle in flour and toss to coat. Put in oven for 4 minutes and toss return to oven for 4 minutes more. Remove from oven Reduce oven temp to 325.
  • 4
    Add red wine and beef broth just to cover beef mixture. Stir in tomatoe paste,garlic, bay leaf, and thyme. Heat to a simmer, cover and place in oven. regulating oven for a slow simmer. For 1 hour or until beef is fork tender.
  • 5
    While beef is cooking slice mushrooms 1/4 inch thick. Add to a non-stick pan coated with a little olive oil and cooked just until they are lightly brown and releasing a little moisture. Add mushroom to the beef mixture the last 20 minutes of cooking.
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