Beef bourguignon

BeefBourguignon
Dinner tonight, March 17, 2014
Dinner tonight, May 16, 2013
Served wit mashed potatoes or rice
8 Servings

  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 lbs. cubed stew meat
  • 4 tablespoons butter
  • 1 onion, chopped
  • 1 red pepper, diced
  • 3 garlic cloves, minced
  • 1 lb. button mushroom (Cleaned left whole)
  • 1 lb. white pearl onion, peeled
  • 4 carrots, peeled and sliced into 1/2 inch pieces
  • 2 cups red wine
  • 1 bay leaf
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon dried thyme

1) In a small bowl, combine the flour, salt and ground black pepper.

2) Coat the beef cubes with this mixture.

3) Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).

4) Add the meat and brown well on all sides.

5) Add the onion, carrots, mushrooms, red pepper, and garlic to it.

6) Saute for 5 to 10 minutes, or until onion is tender.

7) Add the wine, bay leaf, parsley, and thyme.

8) Bake, covered, at 350 degrees for 2 1/2 hours.

9) Remove cover and bake for 30 more minutes.

10) Remove cover and bake for 30 more minutes.

Garnish with parsley

Notes:
cooking_32
I added 500ml beef stock together with the wine, also I stir every ½ hour

Nutritional notes:
Calories per serving : 321.5

Inspiration@
Food.com
Conversion calculator
blog comments powered by Disqus