Beef Bourguignonne

Source

Author: Debbie

Source: The Buzz - Adapted from The Basque Market, Boise, Idaho

Web Page: www.buzzbeans.com

Comments

A delicious French stew. You might want to add ¼ cup of wine minutes before the stew is removed from the heat. It perks up the flavor.

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Servings

Servings: 6

Ingredients

2

lbs

Chuck or Top Round of Beef

¼

c

Flour

¼

c

Butter

1½

t

Salt, or to taste

1

sm

Bay leaf

½

t

Garlic, minced

¼

c

Parsley, chopped

½

c

Carrots, sliced thin

2

c

Consommé or Beef Stock

1

c

Burgundy or other dry red wine

12

sm

Onions, fresh white

¾

t

Thyme

½

t

Black Pepper, fresh ground

1

c

Mushrooms, fresh and sliced

1

T

Butter

¼

c

Burgundy

1

Trim off and discard excess fat from meat. Cut meat into 1" cubes. Roll in flour.

2

Melt butter in a heavy 2 quart saucepan. Add meat, stir and cook until browned. Stir in remaining flour and cook 1 minute.

3

Add the next 7 ingredients. Cover and simmer 1¾ hours or until meat is almost tender.

4

In the meantime, peel the onions. Add to meat, cover and cook 30 minutes. Add the thyme and black pepper.

5

Sauté the mushrooms in the 1 Tablespoon of butter and add to the meat. Cover and cook 5 minutes.

6

Add the remaining ¼ cup of wine 2 minutes before serving.

7

Serve hot over mashed potatoes, rice or noodles.

Cooking Times

Preparation Time: 45 minutes

Cooking Time: 2 hours and 15 minutes

Total Time: 3 hours