Beef Sirloin Stew Bourguignon

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READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees.
  • In a large Dutch oven over medium heat cook the bacon until crisp (about 8 minutes) remove to paper towels.
  • Season the flour with seasoning salt and pepper.
  • Coat the beef in the flour mixture, then brown well in oil on all sides for about 6 minutes; transfer to a large bowl.
  • Add in small onions and carrots to the pot and saute until light brown (about 6 minutes).
  • Add in chopped garlic and saute for 1 minute.
  • Remove the carrots and onions to a bowl.
  • Add in 1 cup broth and brandy to the pot; boil until reduced to a glaze (about 8-10 minutes) scraping up the browned bits with a wooden spoon.
  • Return the beef and carrots, onions and bacon back to the pot.
  • Add in wine, mushrooms, thyme, sugar, tomato paste and 1-1/2 cups beef broth; bring to a boil, stirring occasionally.
  • Cover the pot and place in oven; cook for about 1-1/2 hours or until beef is tender.
  • Remove the pot from oven and ladle the liquid from the pot into a medium saucepan (spoon off any fat).
  • Boil the liquid until reduced to about 2-1/2 cups, or a little more (about 35-40 minutes).
  • Season with salt and pepper.
  • Pour the liquid back over the beef and veggies.
  • Rewarm over low heat before serving.
  • Delicious!
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