Beef Bourguignon

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READY IN: 3hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute bacon in large skillet until brown.
  • Remove with a slotted spoon.
  • Season beef cubes with salt, pepper and flour and fry in bacon grease a few at a time until browned.
  • Combine beef cubes with bacon in a large casserole.
  • In the same skillet in which bacon and beef was sauteed, saute sliced onions, carrots and garlic until golden brown.
  • Add Cognac and flame.
  • Stir until flames subside.
  • Add onions and carrot mixture to the casserole.
  • Mix well.
  • Stir in Burgundy, beef stock, tomato paste, bay leaf and thyme.
  • Bring to boil on top of stove, cover and place in oven and bake at 325 degrees for 2 1/2 to 3 hours, or until meat is very tender.
  • Skim grease, and thicken with a cornstarch and water mixture if necessary
  • Meanwhile, saute the mushrooms in butter and oil until sizzling and brown.
  • Add lemon juice, salt, pepper and onions and cook for 2 minutes.
  • Just before serving, add mushrooms and parsley to top of the casserole.
  • Serve atop buttered egg noodles or rice.
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