Beef Bourguignon

By kstetler

Ingredients

• 5 lbs chuck beef, cut into cubes
• 1/2 to 1 stick butter
• 6 Tbsp olive oil or salad oil
• 3 cloves garlic, coarsely chopped
• 3 medium onions, coarsely chopped
• 2 carrots, peeled and chopped
• 1 to 2 tsp thyme
• 1 bay leaf
• Salt and pepper
• 1 bottle Burgundy
• Small whole onions (as many as you want)
• 1/2 lb fresh mushrooms, sliced
• Juice of 1/2 lemon
• Orange sections

Preparation

Step 1

Roll beef cubes in flour to coat lightly. In a large pot, brown beef in butter and oil. Add garlic, onions, carrots, seasoning, a little water, and about half the wine. Simmer gently, adding wine as needed to keep liquid in pot. About 45 minutes before serving, add whole onions. About 15 minutes before serving, add sliced mushrooms. Just a few minutes before serving, add lemon juice and orange sections. Keep covered and add wine as you see fit for flavor and to keep a nice consistency to the sauce.