Boeuf Bourguignon

Description

File:Boeuf+Bourguignon-9119.jpg

Boeuf Bourguignon

• Preparation time: 30 minutes
• Cooking time: 30–40 minutes

Ingredients

• 3 – 4 pounds beef stewing meat
• 6 slices bacon (chopped or pork lardons)
• olive oil
• 1 carrot sliced
• 2 cups onions sliced
• 3 cups red wine
• 2 cups beef broth
• 1 bay leaf
• 1 tsp thyme
• 1 large tomato (peeled)
• 8 oz mushrooms quartered
• 1 tablespoon tomato paste
• 3 cloves garlic

Method

1. Brown beef in pork fat or bacon drippings.
2. Drain fat but save the browned bacon or lardons.
3. Add enough olive oil to sauté carrot, onions, mushrooms and garlic for 4 minutes and add tomato (chopped) and paste.
4. Cook for two minutes and add liquids, bay leaves, thyme, salt and pepper to taste.
5. Bring to boil and add crisp bacon.
6. Cover and simmer on top of stove or in 325°F oven for 30 – 40 minutes.
7. Add beurre manié to thicken sauce (optional) and serve over noodles or steamed new potatoes.