Beef Bourguignon

Photo by Dorothy J.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 1/4

    cup all-purpose flour

  • 1

    teaspoon salt

  • 1

    teaspoon ground black pepper

  • 2

    lbs cubed stew meat

  • 4

    tablespoons butter

  • 1

    onion, chopped

  • 1

    red pepper, diced

  • 3

    garlic cloves, minced

  • 1

    lb button mushroom (Cleaned left whole)

  • 1

    lb white pearl onion, peeled

  • 4

    carrots, peeled and sliced into 1/2 inch pieces

  • 2

    cups red wine

  • 1

    bay leaf

  • 3

    tablespoons chopped fresh parsley

  • 1

    teaspoon dried thyme

  • .

Directions

In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture. Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter). Add the meat and brown well on all sides. Add the onion, carrots, mushrooms, red pepper, and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. Add the wine, bay leaf, parsley, and thyme. Bake, covered, at 350 degrees for 2 1/2 hours. Remove cover and bake for 30 more minutes. If needed add more wine, chicken broth, or water. Garnish with parsley and crumbled ba

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