Beef Sirloin Stew Bourguignon
- Ready In:
- 2hrs
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 8 slices bacon, coarsley chopped
- 3 -4 lbs sirloin tip roast or 3 -4 lbs steak, cut into about 1-1/2-inch cubes
- 1⁄2 cup all-purpose flour
- 2 teaspoons seasoning salt (can use white salt)
- black pepper
- 2 lbs small onion (can use a small bag of frozen)
- 6 large carrots, cut into about 1-inch chunks
- 2 lbs small baby onions (can use a small bag frozen)
- 2 tablespoons chopped fresh garlic (or to taste)
- 2 1⁄2 cups beef broth
- 1⁄4 cup brandy
- 2 (750 ml) bottles dry red wine
- 2 lbs small white button mushrooms
- 2 tablespoons dried thyme
- 1 tablespoon brown sugar (or to taste)
- 1 -2 tablespoon tomato paste
- salt and black pepper
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!
Reviews
-
This dish is worth the work!!! I have made it thee times in the last month for company, everyone went back for seconds. The crusty dipping bread is a must, did not use garlic bread. I made it one time without the brandy, not as good. I don't think its necessary to reduce the sauce, I forgot to and still enjoyed it. GREAT DISH
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I am planning on making this, but the brandy doesn't even make an appearance in the recipe. Maybe you could edit the recipe and include it! Althought I am asuming it just gets added with the red wine? — Nov 18, 2005 Thanks for updating the recipe! :-) Still haven't got around to making this though ...