November 2013 – Beef Bourguignon
November 2013
Beef Bourguignon
Ingredients:
1/4 cup | all purpose flour |
1 tsp | salt |
1/2 tsp | ground black pepper |
2 lbs | cubed stew meat |
1/4 cup | butter |
1 | onion, chopped |
2 | carrots, chopped |
1 clove | garlic, minced |
2 cups | red wine |
1 | bay leaf |
3 tbsp | chopped fresh parsley |
1/2 tsp | dried thyme |
1 (6 ounce) can | sliced mushrooms (save the liquid) |
1 (16 ounce) can | canned onions |
Directions:
- In a small bowl combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
- Melt the butter in a large skillet over medium-high heat. Add the meat and brown well on all sides. Transfer meat into a 2 quart casserole.
- Return the skillet to the heat and add the onion, carrots and garlic to it. Sauté for 5 to 10 minutes or until onion is tender. Add the wine, bay leaf, parsley, thyme and liquid from the mushrooms and stir. Pour over meat.
- Bake, covered at 350 depress F for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns and bake for 30 minutes more.
- Serve with potatoes, noodles or rice.
Makes 4 servings