Beef Bourguignon

Ingredients

• 1/4 lb. salt pork, diced
• 2 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.

Submitted 6/13/05.
Source: From Mom, With Love, Kay Spicer
Submitted By: Jean Trenholm
JTrenholm@msn.com
Beef Bourguignon