Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 1/4 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon ground black pepper; 2 lbs cubed stew meat; 4 tablespoons butter; 1 onion, chopped; 1 red pepper, diced; 3 garlic cloves, minced; 1 lb button mushroom (Cleaned left whole); 1 lb white pearl onion, peeled; 4 carrots, peeled and sliced into 1/2 inch pieces; 2 cups red wine; 1 bay leaf; 3 tablespoons chopped fresh parsley; 1 teaspoon dried thyme

15 ingredients

11 steps

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs cubed stew meat
4 tablespoons butter
1 onion, chopped
1 red pepper, diced
3 garlic cloves, minced
1 lb button mushroom (Cleaned left whole)
1 lb white pearl onion, peeled
4 carrots, peeled and sliced into 1/2 inch pieces
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon dried thyme

Directions

1

In a small bowl, combine the flour, salt and ground black pepper.
2

Coat the beef cubes with this mixture.
3

Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
4

Add the meat and brown well on all sides.
5

Add the onion, carrots, mushrooms, red pepper, and garlic to it.
6

Saute for 5 to 10 minutes, or until onion is tender.
7

Add the wine, bay leaf, parsley, and thyme.
8

Bake, covered, at 350 degrees for 2 1/2 hours.
9

Remove cover and bake for 30 more minutes.
10

If needed add more wine, chicken broth, or water.
11

Garnish with parsley and crumbled bacon.