Beef Bourguignon
- Ready In:
- 2hrs 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 8 ounces thick-sliced bacon, cut into small dice
- 3 lbs beef chuck, cut into 1-inch cubes
- 1 cup chopped onion
- 3 tablespoons all-purpose flour
- 3 cups Burgundy wine
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh rosemary leaf
- 3 -4 carrots, peeled and cut into 1 1/2 inch julienne (1 1/2 cups)
- 2 cups chopped onions
- 8 ounces sliced mushrooms
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh Italian parsley
directions
- 1. Preheat oven to 350 degrees.
- 2. Saute bacon until crisp. Set aside leaving 1 tablespoon fat in skillet.
- 3. Saute beef over medium-high heat until browned.
- 4. Add onions, sprinkle with salt and pepper and flour. Cook over high, stirring constantly for 5 minutes.
- 5. Add wine, stock, tomato paste, bacon, and rosemary. Bring to a boil. Cover and bake in oven until meat is tender (about 2 hours).
- 6. Meanwhile, prepare vegetables: Bring small pot of water to a boil. Drop in carrots and boil till tender, 5-7 minutes. Drain, rinse under cold water. Reserve.
- 7. Melt butter and saute mushrooms and onions over medium heat for 10 minutes. Set aside.
- 8. When meat is cooked, transfer casserole to a burner. Add vegetables. Heat through, about 7 minutes. Serve garnished with chopped parsley.
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RECIPE SUBMITTED BY
Thirty some years ago, mom published the first Hawman Family Cookbook to give each of her three daughters a way to carry our favorite recipes from childhood off into the next phase of our lives. I still have the original pages, straight from the typewriter, with traces of whited-out type showing through the corrected lines, and with drips and grease stains highlighting my favorite recipes.
With my own daughter now ready to head out on her own, it's time for an updated version complete with her favorites as well. I'm starting this project in January 2010, with a goal of completing the "new expanded edition" in time for Christmas presents in December. I'll be using Recipezaar to collect the recipes, but my hope is to publish my final book complete with the stories and pictures evoked by this memory book of family food. For that, I'm looking forward to countless conversations with my 81-year-old mother, sisters, and children as well as others in my extended family. Let the fun begin!
Noelle