Beef Bourguignon I Recipe

Ingredients
<br>- 3 cups Burgundy wine
<br>- 2 tablespoons brandy
<br>- 2 onions, thinly sliced
<br>- 2 carrots, chopped
<br>- 1 sprig fresh parsley
<br>- 1 bay leaf
<br>- 1 clove garlic, crushed
<br>- 10 whole black peppercorns
<br>- 1 teaspoon salt
<br>- 2 pounds cubed beef chuck roast
<br>- 4 tablespoons olive oil, divided
<br>- 1/4 pound bacon, cubed
<br>- 2 onions, chopped
<br>- 3 tablespoons all-purpose flour
<br>- 1 tablespoon tomato paste
<br>- 2 cloves garlic, crushed
<br>- 1 (10.5 ounce) can beef broth
<br>- salt and pepper to taste
<br>- 4 tablespoons butter
<br>- 1 pound fresh mushrooms, sliced
<br><p></p>Directions
<br>step 1: For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
<br>step 2: Preheat oven to 300 degrees F (150 degrees C).
<br>step 3: For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
<br>step 4: In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
<br>step 5: Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
<br>step 6: Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
<br>step 7: Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
<br>step 8: About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
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Ingredients
- 3 cups Burgundy wine
- 2 tablespoons brandy
- 2 onions, thinly sliced
- 2 carrots, chopped
- 1 sprig fresh parsley
- 1 bay leaf
- 1 clove garlic, crushed
- 10 whole black peppercorns
- 1 teaspoon salt
- 2 pounds cubed beef chuck roast
- 4 tablespoons olive oil, divided
- 1/4 pound bacon, cubed
- 2 onions, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 cloves garlic, crushed
- 1 (10.5 ounce) can beef broth
- salt and pepper to taste
- 4 tablespoons butter
- 1 pound fresh mushrooms, sliced

Directions
step 1: For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
step 2: Preheat oven to 300 degrees F (150 degrees C).
step 3: For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
step 4: In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
step 5: Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
step 6: Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
step 7: Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
step 8: About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

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