Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 1/3 cup butter; 3/4 lb small mushroom; 18 small onions, Peeled; 3 lbs boneless lean beef, cubed; 1/4 cup all-purpose flour; 2 cups beef stock; 2 cups dry red wine; 1 tablespoon tomato paste; 4 garlic cloves, crushed; 1 teaspoon salt; 1 teaspoon dried thyme; 1 bay leaf; pepper, to taste; parsley, to garnish

14 ingredients

6 steps

Ingredients

1/3 cup butter
3/4 lb small mushroom
18 small onions, Peeled
3 lbs boneless lean beef, cubed
1/4 cup all-purpose flour
2 cups beef stock
2 cups dry red wine
1 tablespoon tomato paste
4 garlic cloves, crushed
1 teaspoon salt
1 teaspoon dried thyme
1 bay leaf
pepper, to taste
parsley, to garnish

Directions

1

In pan, brown onions and mushrooms in butter, remove from pan and set aside.
2

Add beef cubes in batches, browning well on all sides. Set aside.
3

To remaining fat in pot, stir in flour. Add stock, wine and tomato paste. Bring to boil, stirring as sauce thickens.
4

Add garlic, salt, thyme, bay leaf and pepper.
5

Place meat and sauce in large casserole. Cover and bake at 350 F for 2 hours. Add onions for last 30 minutes, and mushrooms for last 15 minutes.
6

Top with parsley before serving.