Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 3 -4 lbs beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes; olive oil or peanut oil; 1 large carrot, julienned; 2 cups sliced onions; 3 cups strong red wine, such as mountain red or 3 cups Burgundy wine; 2 cups strong beef stock or 2 cups canned beef consomme; 1 bay leaf; 1 teaspoon thyme; 1/3 teaspoon dried orange peel; 1 large tomatoes, peeled and chopped; 1 tablespoon tomato paste; 2 -3 cloves garlic; salt and pepper; 18 -24 small white onions; 1/2 lb fresh sliced mushrooms (or more); 3 tablespoons flour; 1/2 cup water

17 ingredients

19 steps

Ingredients

3 -4 lbs beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes
olive oil or peanut oil
1 large carrot, julienned
2 cups sliced onions
3 cups strong red wine, such as mountain red or 3 cups Burgundy wine
2 cups strong beef stock or 2 cups canned beef consomme
1 bay leaf
1 teaspoon thyme
1/3 teaspoon dried orange peel
1 large tomatoes, peeled and chopped
1 tablespoon tomato paste
2 -3 cloves garlic
salt and pepper
18 -24 small white onions
1/2 lb fresh sliced mushrooms (or more)
3 tablespoons flour
1/2 cup water

Directions

1

Heat oil in large skillet.
2

Add as many pieces of beef to the pan as will fit without crowding.
3

Brown on all sides on fairly high heat.
4

Add more oil if needed.
5

Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
6

Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
7

Set casserole over heat.
8

Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
9

Bring to a simmer, taste, and salt if necessary.
10

Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
11

THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
12

drain, and drop in cold water.
13

trim ends off, and slip skins off.
14

MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
15

butter.
16

Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
17

Stir into stew, until blended and add mushrooms and onions.
18

Cover and bake another 20-30 minutes, or until hot and bubbly.
19

I serve this over noodles for an elegant holiday entree.