Beef Bourguignon II

Beef Bourguignon II
Beef Bourguignon II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Ready In: 3 Hours 20 Minutes

  • "Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking."

  • Ingredients:

  • 1/4 cup all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 2 pounds cubed stew meat

  • 4 tablespoons butter

  • 1 onion, chopped

  • 2 carrots, chopped

  • 1 clove garlic, minced

  • 2 cups red wine

  • 1 bay leaf

  • 3 tablespoons chopped fresh parsley

  • 1/2 teaspoon dried thyme

  • 1 (6 ounce) can sliced mushrooms

  • 1 (16 ounce) can canned onions

Directions

Directions: 1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture. 2. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish. 3. Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat. 4. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

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