Beef Bourguignon

Recipe by papergoddess
READY IN: 2hrs 30mins




  • Heat oil in large skillet.
  • Add as many pieces of beef to the pan as will fit without crowding.
  • Brown on all sides on fairly high heat.
  • Add more oil if needed.
  • Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
  • Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
  • Set casserole over heat.
  • Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
  • Bring to a simmer, taste, and salt if necessary.
  • Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
  • THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
  • drain, and drop in cold water.
  • trim ends off, and slip skins off.
  • MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
  • butter.
  • Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
  • Stir into stew, until blended and add mushrooms and onions.
  • Cover and bake another 20-30 minutes, or until hot and bubbly.
  • I serve this over noodles for an elegant holiday entree.