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Boeuf Bourguignonne
* Exported from MasterCook II *
Boeuf Bourguignonne
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :4:45
Categories : Beef Main Dishes
Ethnic
Amount Measure Ingredient -- Preparation Method
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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
1/4 cup all-purpose flour
1 tablespoon tomato paste
1/2 cup beef broth
1 1/2 cups small white onions -- par-boiled
2 ounces mushrooms -- sliced
5 red ripe tomatoes
1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon sugar
Combine wine, 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 two
tablespoons butter in skillet and saute the garlic, onions and carrot
until lightly browned (about 5 minutes). Blend in flour and stir one
minute. Add marinade and 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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Nutr. Assoc. : 126 0 0 0 0 0 0 0 0 261 999 0 0 117 0 0 0 0 0 0 0
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