Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 2 cups red wine; 1 carrot, sliced; 2 onions, sliced; 1/2 cup parsley; 2 garlic cloves, crushed; 2 tablespoons oil; 1 bay leaf; 1 pinch thyme; seasoning; 1 1/2 kg chuck steaks or 1 1/2 kg round steaks, cubed; 2 tablespoons butter; 1 tablespoon flour; 1/2 cup consomme; 24 small white onions; 125 g salt pork, diced; 1 1/2 cups sliced mushrooms

16 ingredients

4 steps

Ingredients

2 cups red wine
1 carrot, sliced
2 onions, sliced
1/2 cup parsley
2 garlic cloves, crushed
2 tablespoons oil
1 bay leaf
1 pinch thyme
seasoning
1 1/2 kg chuck steaks or 1 1/2 kg round steaks, cubed
2 tablespoons butter
1 tablespoon flour
1/2 cup consomme
24 small white onions
125 g salt pork, diced
1 1/2 cups sliced mushrooms

Directions

1

Combine wine, carrots, onions, parsley, garlic, oil and seasonings in a deep bowl. Add the beef and marinate for 4 hours, turning the meat occasionally. Remove the meat and drain well on paper towel. Strain the marinade and set aside.
2

Heat the butter in a large frying pan. Add the meat and brown well on all sides. Add the flour, stir and cook for 2 minutes, and then stir in the consomme and reserved marinade. Cover and bring to boil. Lower the heat and simmer, covered for 2 hours.
3

Saute the onions and salt pork for 10 minutes or until brown.
4

Pour off the fat and add the pork and onions to the meat mixture, with the mushrooms. Cover and then simmer for 45 minutes or until meat is tender.