Boeuf Bourguignonne

* Exported from MasterCook *

Boeuf Bourguignonne

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :4:45
Categories : Beef Main Dishes
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef round -- cut in 2-inch cubes
2 cups red wine
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground thyme
1 bay leaf
1 celery stalk
3 garlic cloves
2 carrots
3 onions
7 tablespoons butter
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 cup beef broth
1 tablespoon tomato paste
1 1/2 cups small white onions -- par-boiled
2 ounces mushrooms -- sliced
5 red ripe tomatoes
1/4 teaspoon salt
1/4 teaspoon sugar

Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and bay
leaf. Slice one onion, one carrot, one clove of garlic, and celery. Add to
wine mixture. Marinate beef in this mixture for at least two hours and up to
24 hours. Turn occasionally. Remove meat and pat it dry. Strain marinade and
reserve. Heat 2 tablespoons butter with olive oil in heavy skillet. Brown the
meat quickly on all sides. Remove meat to a two-quart baking dish. Deglaze
skillet with 1/4 cup reserved marinade and add to baking dish.
Chop remaining onions, carrot, and garlic finely. Melt 1/4 cup butter
in skillet and saute the chopped garlic, onions and carrot until lightly
browned (about 5 minutes). Blend in flour and stir one minute. Add marinade,
broth and tomato paste. Stir until mixture comes to a boil. Pour over meat.
Cover, cook in 350-degree oven for 2-1/2 hours. Melt 1 tablespoon butter in
skillet and saute white onions with salt and sugar until golden. Add mushrooms
and saute for two minutes more. Add white onions, mushrooms, and tomatoes to
beef. Continue to bake for 10 more minutes.

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Serving Ideas : Serve with noodles or rice.


Nutr. Assoc. : 126 0 0 0 0 0 0 0 0 261 999 0 0 0 117 0 0 0 0 0 0