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Beef Bourguignon Recipe | |
Stew | |
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Ingredients:
1/4 lb. salt pork, diced2 tbsp. butter 2 cloves garlic, minced 2 lb. stewing beef, cut in 1-inch cubes 1/2 tsp. salt 1/4 tsp freshly ground black pepper 18 small cooking onions 18 button mushrooms, halved 1/4 cup brandy 1 cup dry red wine (Burgundy) 1 cup strong beef broth 1/4 cup all purpose flour 2 tbsp. tomato paste 1 tbsp. red wine vinegar 2 cups 1 inch carrot slices 2 bay leaves 1/2 tsp. dried thyme
Directions:
In large heavy skillet or Dutch oven, over medium-high heat, melt butter. Add salt pork and garlic; saute for about 2 minutes.Add half of beef and cook until well browned on all sides. Transfer to bowl. Repeat with remaining beef. Remove skillet from heat and pour off all but 2 tbsp. of the fat. Stir in salt and pepper, onions, mushrooms and browned beef. Cook for 1 minutes or until heated through. Pour brandy over meat mixture and flame. In measuring cup, combine wine, broth, flour, tomato paste and vinegar; mix until smooth. Stir into beef mixture, scraping up any brown bits in skillet. Add carrots, bay leaves and thyme. Stir well. Bring mixture to a boil then reduce heat, cover skillet and simmer for about 2 hours or until meat is tender. Or transfer to a 10 cup casserole, cover and bake in 350 degree oven for about 2 hours. Cool to room temperature. Refrigerate overnight. Lift and discard any congealed fat from top. To store: Cover and refrigerate for up to 4 days; or cover, wrap and freeze for up to 3 months. To serve, defrost if frozen, then reward over medium heat, or warm in 350 degree oven for 40 minutes or microwave at Medium-High (70% power) stirring once or twice for 8 to 10 minutes or until heated through. Makes 6 servings.
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