Boeuf bourguignon
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Preparation time: 30 minutes
Cooking time: 30-40 minutes
[edit] Ingredients
- 3-4 pounds beef stewing meat
- Six slices bacon (chopped or pork lardons)
- Olive Oil
- 1 carrot sliced
- 2 cups onions sliced
- 3 cups red wine
- 2 cups beef broth
- 1 bay leaf
- 1 tsp thyme
- 1 large tomato (peeled)
- 8 oz mushrooms quartered
- 1 tablespoon tomato paste
- 3 cloves garlic
[edit] Method
- Brown beef in pork fat or bacon drippings. Drain fat but save the browned Bacon or Lardons.
- Add enough Olive oil to sauté carrot, onions, mushrooms and garlic for 4 minutes and add tomato (chopped) and paste.
- Cook for two minutes and add liquids, bay leaves, thyme, salt and pepper to taste. Bring to boil and add crisp bacon.
- Cover and simmer on top of stove or in 325 degree oven for 30-40 minutes.
- Add Beurre manie to thicken sauce (optional) and serve over noodles or steamed new potatoes.
