
Beef bourguignon is beef slow cooked in
burgundy wine, in essence an elegant beef stew.
Beef
Bourguignon
- 4 to 5 slices bacon
1 pound quality beef, cubed
1/2 pound pearl onions
2 medium carrots,sliced
12 ounces of mushrooms, quartered
3/4 teaspoon marjoram
3/4 teaspoon thyme
4 tablespoons chopped parsley
4 cloves garlic, minced
1 bay leaf
3/4 cup red wine
1 cup beef broth
2 tablespoons tomato paste
1/4 cup all-purpose flour
- Season a nice quality,
cubed beef with salt and pepper
- Add the seasoned beef
to a medium glass bowl and add pearl onions, carrots, marjoram,
thyme, parsley, garlic, bay leaf, red wine then stir and cover.
Let this marinate for at least an hour in the refrigerator.
- In a skillet cook, 4 to
5 slices of bacon and cut the bacon into pieces.
- To the slow cooker add
the meat mixture the bacon pieces, thyme, marjoram, mushrooms,
red wine and beef broth.
- Next add tomato paste.
- Season with salt and pepper.
- Stir everything together
and then cover.
- This stew can cook for
between 4 and 8 hours depending on your schedule.
- Towards the end of the
cooking process Blend flour with beef stock from the pot to make
a sluree. Then add it to the stew to thicken the sauce while
the cooking finishes.
Makes 6 to 8 servings.
Recipe and video provided
courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.
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