Beef Bourguignonne

By leejaywv

Ingredients

• 2 lbs beef stew meat
• Salt
• Freshly ground black pepper
• 3 Tbsp butter
• 2 Tbsp flour
• 1-1/2 cups red wine
• 2 onions, coarsely chopped
• 1 tsp minced garlic
• 2 shallots, finely chopped
• 1 carrot, peeled and diced
• 1 bay leaf
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1 sprig fresh parsley, chopped
• 2 cups beef stock
• 1 Tbsp brandy
• 1/4 cup Madeira
• 1/2 lb mushrooms, quartered

Preparation

Step 1

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.