Beef Bourguignonne

Beef Bourguignonne

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lbs beef stew meat

  • Salt

  • Freshly ground black pepper

  • 3

    Tbsp butter

  • 2

    Tbsp flour

  • 1-½

    cups red wine

  • 2

    onions, coarsely chopped

  • 1

    tsp minced garlic

  • 2

    shallots, finely chopped

  • 1

    carrot, peeled and diced

  • 1

    bay leaf

  • ½

    tsp dried thyme (or 1 tsp fresh)

  • 1

    sprig fresh parsley, chopped

  • 2

    cups beef stock

  • 1

    Tbsp brandy

  • ¼

    cup Madeira

  • ½

    lb mushrooms, quartered

Directions

Salt and pepper the stew meat. In a heavy-bottomed pot, brown it on all sides in 2 Tbsp of butter. Add the red wine and bring to a simmmer. In a small frying pan, melt the remaining tablespoons of butter and saute the onions and carrots for 2 or 3 min. Add the shallots and garlic and cook for another min. Add vegetables to the meat. Without washing the small frying pan, bring the stock to a boil in it and pour over the meat. Add herbs, cover and simmer in the oven at 350 degrees for 2-3 hours or until meat is tender to fork. Half an hour before meat is finished cooking, heat the brandy and Madeira in a small pan and flame to burn off excess alcohol. Add mushrooms and pour into the beef stew. Finish cooking and taste; adjust seasoning.


Nutrition

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