Beouf Bourguignon (red Wine Beef Stew) Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Beef rolled rump roast*,
1/4 cup: All-purpose flour,
2 tbsp: Olive oil,
2 tbsp: Vegetable oil,
1 Clove: garlic,
1 1/4 cup: Dry red wine,
1 1/2 cup: Water,
1/2 Small: bay leaf,
1 1/4 tsp: Salt,
2 Sprigs: parsley,
3 Slices: bacon, diced
18 Small: white onions,
3 tbsp: Tomato paste,
1/2 tsp: Dried thyme leaves,
1/4 tsp: Ground pepper,
2 tbsp: Butter or margarine,
18 Small: mushroom caps,
Directions:
Heat oven to 325. Coat beef cubes with flour. Heat oil in Dutch oven.
Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic
and fat. Add wine and enough water to just cover the meat. Stir in
bay leaf, salt and parsley. Cover and bake 2 hours.
Fry bacon just until lump. Add onions; cook until light brown. Stir
bacon and onions into beef cube mixture. Cover andb ake until beef
cubes are tender, about 40 minutes.
Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes.
Melt butter in 6-inch skillet. Cook and stir mushrooms in butter
until tender; arrange on top.
*NOTE: Beef bottom round or boneless chuck eye can be substituted for
the beef rolled rump roast.
Source from luhu.jp
Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic
and fat. Add wine and enough water to just cover the meat. Stir in
bay leaf, salt and parsley. Cover and bake 2 hours.
Fry bacon just until lump. Add onions; cook until light brown. Stir
bacon and onions into beef cube mixture. Cover andb ake until beef
cubes are tender, about 40 minutes.
Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes.
Melt butter in 6-inch skillet. Cook and stir mushrooms in butter
until tender; arrange on top.
*NOTE: Beef bottom round or boneless chuck eye can be substituted for
the beef rolled rump roast.
Source from luhu.jp