Beef Bourguignonne

Name: Beef Bourguignonne
Ingredients: 1 1/2 tbsp. vegetable oil; 3 1/2 lb. marinated beef; 2 garlic cloves, smashed and chopped; Carrots; 2 shallots chopped; 1 tbsp. chopped parsley; 4 tbsp. flour; 1 c. dry red wine; 2 tbsp. tomato paste; 1 tbsp. butter; 1/2 lb. mushrooms, cleaned and quartered; 1 c. cooked pearl onions; Salt and pepper

13 ingredients

1 steps

Ingredients

1 1/2 tbsp. vegetable oil
3 1/2 lb. marinated beef
2 garlic cloves, smashed and chopped
Carrots
2 shallots chopped
1 tbsp. chopped parsley
4 tbsp. flour
1 c. dry red wine
2 tbsp. tomato paste
1 tbsp. butter
1/2 lb. mushrooms, cleaned and quartered
1 c. cooked pearl onions
Salt and pepper

Directions

1

Preheat oven to 350 degrees. Remove meat, carrot and onion from marinade. Strain liquid and set aside. Sear meat and vegetables in two batches following this procedure. Heat 1/2 of oil in large ovenproof casserole. Add meat and sear 8 minutes over medium high heat. Turn to brown all sides and season well. When all meat is seared, add garlic, shallots and parsley to casserole; cook 2 minutes. Add flour and mix very well. Cook 2 to 3 minutes over high heat. Place strained marinade in separate pan and add wine; cook 5 to 6 minutes over medium heat. Pour marinade into casserole containing beef and mix in tomato paste; bring to a boil. Cover casserole and cook 1 1/2 hours in oven. About 20 minutes before beef is cooked, prepare mushrooms. Heat butter in frying pan. Add mushrooms and onions; cook 3 to 4 minutes. Season well. Place mushrooms in casserole and resume cooking process.