Beef Bourguignon
(from karenwalker’s recipe box)
Yum. Blaine loves this. This is a dish I plan to perfect in memory of my Grampa.
Source: Grampa
Categories: Stews
Ingredients
- 4 slices thick bacon, julienned
- 3 lb. beef chuck steak, cubed
- 1 cup carrots, chopped
- 1 cup onion, chopped
- 2 cloves garlic, chopped
- 1/3 cup flour
- 3 cups dry red wine (Kressman)
- 2 cups beef stock
- 1 1/2 tsp thyme, crumbled
- 1/2 tsp salt
- 1/2 tsp pepper, freshly ground
- 1 bay leaf
- 1/4 cup parsley, chopped fresh
- 4 cups mushooms, quartered fresh
- 2 tbsp butter
Directions
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Cook bacon in a Dutch oven until crisp. Remove with a slotted spoon; set aside and drain excess fat.
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Add beef in batches and brown on all sides.
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Remove from pan; keep warm
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Add carrots, onion, and garlic to pan and saute until tender.
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Stir in flour and cook for one minute.
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Gradually stir in wine and stock.
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Bring to a boil.
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Reduce heat and simmer until slightly thickened (about 5 minutes).
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Stir in bacon, beef, thyme, salt, pepper, bay leaf, and parsley.
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Cover and bake at 350, stirring occasionally for 2 hours or until meat is tender.
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Saute mushrooms in butter until lightly golden. Stir into beef mixture.
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Cover and bake an additional 30 minutes.
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Remove bay leaf.
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Beef Bourguignon may be refrigerated for up to 24 hours.