LadyHawk108
03-11-2001, 05:03 PM
Beef Bourguignon
3 T. flour
salt and pepper
3 T. vegetable oil, divided
3 lbs. beef chuck, cut into 1 1/2" cubes
2 c. chopped onion
1/2 c. chopped carrot
1 tsp. minced garlic
2 c. dry red wine
1 c. beef broth
1 T. tomato paste
1 T. chopped fresh parsley
1/2 tsp. thyme
2 c. water
16 pearl onions, peeled
4 thick slices bacon, diced
8 ozs. small fresh mushrooms
Mix flour and 1/2 tsp.each salt and pepper. Pat beef dry; coat with flour mixture and shake off excess. Heat half the oil in a large skillet over medium-high heat. Add beef and brown on all sides. Transfer to Dutch oven. Reduce heat under skillet to medium. Add chopped onions and carrot, cook stirring frequently, until translucent, about 3 minutes. Add garlic and cook 30 seconds. Pour in wine and scrape up browned bits on bottom of pan with spoon. Add to Dutch oven with beef broth, tomato paste, parsley and thyme. Bring to simmer. Reduce heat to low and simmer covered, stirring occasionally, until beef is almost tender, about 1 1/2 hours. Meanwhile, bring 2 cups water to boil in large saucepan. Add pearl onions and cook over medium heat until almost tender. Add bacon and cook 2 minutes more. Drain. Return to pan and cook stirring occasionally, over medium heat until onions are lightly browned. Add mushrooms and onions with bacon to stew. Simmer uncovered until meat is tender, about 30 minutes more. If sauce is too thin increase heat to high and boil until slightly thickened. Season with salt and pepper.
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3 T. flour
salt and pepper
3 T. vegetable oil, divided
3 lbs. beef chuck, cut into 1 1/2" cubes
2 c. chopped onion
1/2 c. chopped carrot
1 tsp. minced garlic
2 c. dry red wine
1 c. beef broth
1 T. tomato paste
1 T. chopped fresh parsley
1/2 tsp. thyme
2 c. water
16 pearl onions, peeled
4 thick slices bacon, diced
8 ozs. small fresh mushrooms
Mix flour and 1/2 tsp.each salt and pepper. Pat beef dry; coat with flour mixture and shake off excess. Heat half the oil in a large skillet over medium-high heat. Add beef and brown on all sides. Transfer to Dutch oven. Reduce heat under skillet to medium. Add chopped onions and carrot, cook stirring frequently, until translucent, about 3 minutes. Add garlic and cook 30 seconds. Pour in wine and scrape up browned bits on bottom of pan with spoon. Add to Dutch oven with beef broth, tomato paste, parsley and thyme. Bring to simmer. Reduce heat to low and simmer covered, stirring occasionally, until beef is almost tender, about 1 1/2 hours. Meanwhile, bring 2 cups water to boil in large saucepan. Add pearl onions and cook over medium heat until almost tender. Add bacon and cook 2 minutes more. Drain. Return to pan and cook stirring occasionally, over medium heat until onions are lightly browned. Add mushrooms and onions with bacon to stew. Simmer uncovered until meat is tender, about 30 minutes more. If sauce is too thin increase heat to high and boil until slightly thickened. Season with salt and pepper.
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http://warlady1.com/pics/ladyhawk60x60.jpg