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Beef Bourguignon

by Sally Bernstein


Serves 6-8

3 pounds lean stewing beef, cut into 2” cubes

1 large onion, sliced
3 cups red wine (burgundy)
1 bay leaf
4 sprigs parsley
3 spring fresh thyme
2 tablespoon canola oil
½ teaspoon salt
¼ teaspoon pepper
1 large carrot, sliced
1 clove garlic, crushed

3 tablespoon canola oil
1 tablespoon flour
2 cups beef bouillon
¼ pound salt pork, diced
24 small pearl onions
1 pound mushrooms, sliced

In a bowl combine the meat, sliced onion, wine , bay leaf, parsley, thyme, oil, salt, pepper, carrot and garlic.  Let marinate 4 hours, turning occasionally, or overnight in the refrigerator. Remove meat, pat dry with paper towel.  Strain marinade. Set aside.

In a heavy pot heat 2 tablespoons oil and brown the meat well.  Add flour, cook 3 minutes, stirring constantly.  Stir in beef bouillon and marinade.  Bring to a boil, cover and simmer 1 ½ to 2 hours.

In another pan heat 1 tablespoon oil and add the salt pork and onions and cook, over medium heat, for about 10 minutes, or until golden brown.  Transfer to the meat pot.  Add mushrooms and bring to a boil.  Cover, simmer 45 minutes, or until fork tender.

 

© Sally Bernstein-2005



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