Beef Bourguignonne with Mushroom and Carrot
'Bourguignon', the French term for 'as prepared in Burgundy,' is one of France's most famous gastronomic regions. This rich and easy meal will soon be one of your best stand-bys.
2 1/2 pounds lean boneless beef chuck, cut into 1 1/2-inch pieces
3/4 teaspoon crushed dried marjoram
3/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 (13.75-ounce) can beef broth (about 1 3/4 cups)
1 cup Burgundy wine
2 cloves garlic, minced
1/2 pound baby carrots, or medium carrots, cut into 1-inch chunks
1/2 pound small mushrooms
1/2 pound pearl onions, peeled
1/4 cup water
2 tablespoons cornstarch
- Combine marjoram and pepper; sprinkle over beef.
- Heat oil in a large pot or Dutch oven over medium heat. Brown beef, half a batch at a time, about 10 minutes. Pour off drippings.
- Add broth, wine and garlic, stirring to combine. Reduce heat, cover tightly and simmer 1 hour.
- Add carrots and continue cooking, covered, for 30 minutes.
- Add mushrooms and onions; continue cooking, covered, 30 minutes more.
- Combine water and cornstarch; gradually stir into stew. Cook, uncovered, stirring occasionally, until thickened, about 10 minutes.
Makes 8 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.