BEOUF BOURGUIGNON

By Janes_kitchen

Ingredients

• 3 LBS lean boneless beef, cut in 2"
• chunks (steak)
• 24 sm white onions (abt 1" diameter)
• 1 TBL butter
• 2 TBL finely chopped shallot
• 2 bouquet garni (made up of parsley &
• 1 bay leaf)
• 1 lg TBL potatoe starch or 2 TBL flour
• 1 C beef stock
• 1 TBL tomato paste
• 1 tsp finely chopped garlic
• 1 tsp thyme
• 1-2 tsp salt
• freshly ground pepper
• 2 TBL finely chopped parsley
• 2 C red wine (dry)
• 1 C sherrry
• 1/2 C any good liqueur
• 1 C marmalade (either rasberry or
• strawberry)
• fresh strawberries
• pieces of oranges

Details

Servings 6

Preparation

Step 1

IT'S BEST TO COOK ONIONS & BEEF
SEPERATELY

for beef, preheat oven to 350
put butter in casserole & brown beef from
all sides, 4-6 chunks at a time
when beef is browned add chopped shallots
cook over low heat, stirring till they
are slightly browned
stir in potato starch or flour (if mix
looks dry add a little more butter)
cook over low heat until starch begins to
brown lightly, but make sure it
doesn't burn
remove from fire & let cool a moment

pour in beef stock, wine, liqueur, tomato
paste
stir constantly
put back on fire
keep on stirring till sauce thickens

put in garlic, thyme, black pepper the
meat should be covered by sauce

when all this is done, put casserole in
oven
stir abt every 15 min

in meantime in skillet melt 3 spoonfuls
of butter over mod heat
take skin off onions
brown onions'put aside

beef has to cook abt 2-3 hrs
do not add onion until last hour,since
they will be too soft if you cook
them too long
also do not add marmelade till last 30
min it gives a better flavor

when beef is done take out of oven
let cool & put in refrig. that way you
can prepare this dish anytime the
day before & just heat again when
when you're ready to serve

BETTER RE-HEATED

stir frequently - very important for
flavor
add fresh strawberries & pieces of
pieces of oranges last 15 min