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Beef Bourguignon

Serves 6
Prep Time: 30 minutes
Total Time: 4-1/2 hours

Ingredients:

  • 4 ounces Bacon
  • 1 Tablespoon olive oil
  • 3 pounds beef stewing meat cut into 2 inch cubes
  • 1 carrot, sliced
  • 1 onion, sliced
  • 2 tablespoons flour
  • Salt and pepper to taste
  • 3 cups full bodied red wine
  • 2 cups beef stock
  • 2 cloves garlic, minced
  • 1/2 teaspoon fresh thyme, chopped
  • 2 tablespoons flour mixed with 2 tablespoons butter
  • 1/4 pound pearl onions, sauteed in about 1 tablespoon olive oil
  • 1 pound mushrooms, halved, sauteed in 2 tablespoons butter

Instructions:

Saute the bacon in the oil over moderate heat until lightly browned. Remove bacon and set aside.

Dry the beef in paper towels to enhance browning. Lightly salt and pepper. Saute in bacon oil until browned on all sides. Remove beef and add the bacon. Put into a Dutch oven.

In the same saute pan, add vegetables and brown. Add the flour and continue to cook on medium heat for about five minutes. Add to the Dutch oven.

Stir in the wine, and stock enough to cover meat and vegetables. Add garlic and herbs. Cover dish with aluminum foil and press down slightly in center to make a well. This will catch any condensation that may occur, keeping it from falling back into your beef, diluting it. Secure the lid and place into a preheated 350 degree oven for three to four hours. The meat is done when a fork pierces it easily.

When meat is tender, pour the liquid through a sieve and collect into a saucepan. Chill liquid to remove fat from top. Heat liquid to simmer and reduce to about 2/3. Add butter-flour mixture. Stir with whisk until thickened. Adjust flavors with salt and pepper. Add mushrooms and onions to meat. Pour sauce over meat and vegetables to coat.

Can prepare recipe up to this point and refrigerate overnight.

To serve, reheat meat in oven for about 15-20 minutes.

 Terri's Tips:

  • I use top round or bottom round cut of beef

  • Try a light Pinot Noir (Burgundy) wine for cooking

  • Serve a Red Zinfandel, Pinot Noir or young Cabernet Sauvignon wine with this meal
  • Serve with lots of crusty bread or egg noodles and a simple fruit salad with apples, peaches and pears

 Cooking wiser...

  • Use a very lean cut of beef and omit bacon, using olive oil to brown meat and vegetables

  • Cook in a slow cooker on low for 6 hours, then it is ready when you get home from work
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