Beef Bourguignon

"I am posting this for the ZWT3. I am taking it from an old cookbook from years ago, and its described as a traditional French dish, which has a wonderful aroma. I have not tried it yet, but with winter coming on, it will be on the menu very soon, although it does take quite a long time to cook, I might try it in a crock pot and see how it goes!!!This recipe does state a good wine is to be used!!!"
 
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photo by NoraMarie photo by NoraMarie
photo by NoraMarie
Ready In:
8hrs
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Combine wine, carrots, onions, parsley, garlic, oil and seasonings in a deep bowl. Add the beef and marinate for 4 hours, turning the meat occasionally. Remove the meat and drain well on paper towel. Strain the marinade and set aside.
  • Heat the butter in a large frying pan. Add the meat and brown well on all sides. Add the flour, stir and cook for 2 minutes, and then stir in the consomme and reserved marinade. Cover and bring to boil. Lower the heat and simmer, covered for 2 hours.
  • Saute the onions and salt pork for 10 minutes or until brown.
  • Pour off the fat and add the pork and onions to the meat mixture, with the mushrooms. Cover and then simmer for 45 minutes or until meat is tender.

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Reviews

  1. Delicious...A five for sure
     
  2. This was a great recipe--only wish I'd've had little baby onions to add to it (but that was just as well with my onion-hating 15 yo DS!!!). I used rib steaks, and pretty much kept everything the same as written. Used Aunt Retta's home-made wine for the red (elderberry and fruit mix)--nice robust (slightly 'sweet') flavor. Used beef bouillon for the consomme--it's what I had on hand. Oh and skipped the salt pork part altogether since didn't have the baby onions. *Made for ZWT3 French Region*
     
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