Beef Bourguignon
Beef Bourguignon
Here are two recipes for Beef Bourguignon. The first being a standard
recipe and the second one is an authentic French version.
Jane
Beef Bourguignon
3 pounds lean beef
1/3 cup butter
3/4 pound small mushrooms
1 cup small pearl onions, peeled
1/4 cup flour
2 cups beef bouillon
2 cups red wine
1 can (5 1/2 oz.) tomato paste
4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon thyme
1 bay leaf
Pepper
Chopped parsley
Cut beef into bite sized cubes. In a large skillet heat half of the
butter. Add the mushrooms and brown very lightly. Remove and set aside.
Add the remaining butter to the pan and brown the onions. Remove and set
aside. Add beef cubes to the pan in batches, browning on all sides.
Remove cubes as done, and continue until all beef has been browned. Remove
all beef cubes and set aside. To the remaining fat in the pan stir the
flour, then add the bouillon, wine and tomato paste. Bring to a boil and
stir until thickened. Add garlic, salt, thyme, bay leaf and freshly ground
pepper. Mix sauce and meat cubes together in a large casserole dish.
Cover and bake at 350 degrees F. for about 2 hours, until the meat is very
tender. Add the onions for the last half hour of cooking time, and the
mushrooms for the last 15 minutes. Remove from oven and remove bay leaf.
Sprinkle fresh parsley over top. Makes 6 to 8 servings.
Can be served over Egg Noodles.
Beef Bourguignon
1/4 cup cooking oil
3 pounds lean stewing beef, cut into 1-inch cubes
Salt and freshly ground black pepper
4 strips bacon, chopped
1 carrot, diced
1 onion, diced
1 celery stalk, diced
1 tablespoon tomato paste
1/2 cup all-purpose flour
8 cups full-bodied, young red wine
2 cups veal stock, beef or chicken stock
4 sprigs thyme
1 bay leaf
1 foot long piece butcher's twine
18 to 24 pearl white and/or red onions, oven roasted and peeled
1 pound button mushrooms, halved and sauteed in butter
Preheat the oven to 300 degrees F. In a 9 to 10-inch pot that is at least
4 inches deep, bring 1/4 cup cooking oil to smoking temperature. Season
the meat with salt and black pepper. Over high heat, brown the meat in the
pot in 2 or 3 separate batches and set aside. Reduce the heat, add the
bacon to the pot and cook it until it begins to brown. Add the onions,
carrots, and celery and sweat approximately 10 minutes over medium heat
while stirring often. Add the tomato paste and allow it to brown and cook
about 5 minutes. Add the flour while stirring constantly. Slowly
incorporate the red wine into the pot, stirring constantly so that no
lumps form. Add the stock and meat to the pot and bring to a simmer.
Secure the thyme and bay leaves together with the butcher's twine and
place it in the pot. Place a lid on top of the pot and put it into the
oven for 2 1/2 to 3 hours, or until the meat is fork tender. Remove the
lid and skim the top of any excess fat. The onions and mushrooms should be
added right before serving.
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