Beef Bourguignon
photo by NoraMarie
- Ready In:
- 8hrs
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 473.18 ml red wine
- 1 carrot, sliced
- 2 onions, sliced
- 118.29 ml parsley
- 2 garlic cloves, crushed
- 29.58 ml oil
- 1 bay leaf
- 0.25 ml thyme
- seasoning
- 2 kg chuck steaks or 2 kg round steaks, cubed
- 29.58 ml butter
- 14.79 ml flour
- 118.29 ml consomme
- 24 small white onions
- 125 g salt pork, diced
- 354.88 ml sliced mushrooms
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
-
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*
RECIPE SUBMITTED BY
Tisme
Australia