Beef Bourguignon

By polledl

Ingredients

• 1/3 cup butter
• 3/4 lb small mushroom
• 18 small onions, Peeled
• 3 lbs boneless lean beef, cubed
• 1/4 cup all-purpose flour
• 2 cups beef stock
• 2 cups dry red wine
• 1 tablespoon tomato paste
• 4 garlic cloves, crushed
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 bay leaf
• pepper, to taste parsley, to garnish

Details

Preparation time 30mins
Cooking time 250mins

Preparation

Step 1

1In pan, brown onions and mushrooms in butter, remove from pan and set aside.
2Add beef cubes in batches, browning well on all sides. Set aside.
3To remaining fat in pot, stir in flour. Add stock, wine and tomato paste. Bring to boil, stirring as sauce thickens.
4Add garlic, salt, thyme, bay leaf and pepper.
5Place meat and sauce in large casserole. Cover and bake at 350 F for 2 hours. Add onions for last 30 minutes, and mushrooms for last 15 minutes.
6Top with parsley before serving.