Boeuf Bourginon

By merehodge

Ingredients

• 3 pounds lean boneless beef, cut in 1-inch cubes
• 3-4 tablespoons olive oil
• 1 cup burgundy wine
• 1 bay leaf
• 1/2 teaspoon thyme
• 1 clove garlic, minced
• 1/2 leaspoon salt
• 1-2 tablespoons tomato paste
• 2 cups beef broth (1 can)
• 2 tablespoons flour
• 4 tablespoons butter
• 1 pound fresh mushrooms, sliced
• 2 tablespoons vegetable oil
• 4 meddium onions, sliced and sautéd

Preparation

Step 1

In a skillet brown beef cubes in oil. Trasfer to Dutch Oven. Pour wine into skillet, scrape up all brown bits and pour this mixture over the beef. Add seasonings, tomato paste and broth to meat. Cover and bring to a boil. Transfer Dutch Oven to the oven and bake at 325º for 2-3 hours. Discard bay leaf and remove beef. make a roux of flour and 2 tablespoons butter. Sauté mushrooms in 2 tablespoons of butter and oil. Add both roux and mushrooms to the Dutch Oven along with the beef and onions. Mix well. Serve over rice.