Beouf Bourguignon (Red Wine Beef Stew)

Name: Beouf Bourguignon (Red Wine Beef Stew)
Ingredients: 2 pounds beef roast, rump *; 1/4 cup flour, all-purpose; 2 tablespoons olive oil; 2 tablespoons vegetable oil; 1 clove garlic; 1 1/4 cups red wine dry; 1 1/2 cups water; 1/2 each bay leaves; 1 1/4 teaspoons salt; 2 each parsley sprigs; 3 slices bacon diced; 18 each pearl onions; 3 tablespoons tomato paste; 1/2 teaspoon thyme dried; 1/4 teaspoon black pepper ground; 2 tablespoons butter or margarine; 18 each mushrooms small caps

17 ingredients

18 steps

Ingredients

2 pounds beef roast, rump *
1/4 cup flour, all-purpose
2 tablespoons olive oil
2 tablespoons vegetable oil
1 clove garlic
1 1/4 cups red wine dry
1 1/2 cups water
1/2 each bay leaves
1 1/4 teaspoons salt
2 each parsley sprigs
3 slices bacon diced
18 each pearl onions
3 tablespoons tomato paste
1/2 teaspoon thyme dried
1/4 teaspoon black pepper ground
2 tablespoons butter or margarine
18 each mushrooms small caps

Directions

1

Heat oven to 325'.
2

Coat beef cubes with flour.
3

Heat oil in Dutch oven.
4

Brown beef cubes in hot oil.
5

Add garlic; cook 1 minute.
6

Remove garlic and fat.
7

Add wine and enough water to just cover the meat.
8

Stir in bay leaf, salt and parsley.
9

Cover and bake 2 hours.
10

Fry bacon just until lump.
11

Add onions; cook until light brown.
12

Stir bacon and onions into beef cube mixture.
13

Cover and bake until beef cubes are tender, about 40 minutes.
14

Stir in tomato paste, thyme and pepper.
15

Cover and bake 10 minutes.
16

Melt butter in 6-inch skillet.
17

Cook and stir mushrooms in butter until tender; arrange on top.
18

*NOTE: Beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast.