Beef Bourguignon C/p Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
1 1/2 cup: dry red wine,
3 tablespoon: extra virgin olive oil,
2 tablespoon: dry minced onion,
1 teaspoon: thyme,
1 tablespoon: parsley flakes,
1: bay leaf,
1/2 teaspoon: pepper,
4 lb: stew beef, 1 cubes
1/3 cup: flour,
1 teaspoon: salt,
8 slice: bacon, diced
24 small: white onions,
2: garlic cloves, minced
1 lb: mushrooms, quartered
Directions:
Thoroughly combine first 7 ingredients; add beef and marinate at least 3
hours at room temperature, or overnight in refrigerator. Drain meat
reserving 1 cup of marinade. Place meat in removable liner; sprinkle with
flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat
until slightly brown, add garlic and fry for 30 seconds; remove onions,
garlic and bacon with slotted spoon and add to meat in liner. Saute
mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms
with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of
marinade over all. Place liner in base. Cover and cook on auto 6-7 hours;
or low 8-10 hours; or high 4-5 hours.
Yield: 8 servings
Source from luhu.jp
hours at room temperature, or overnight in refrigerator. Drain meat
reserving 1 cup of marinade. Place meat in removable liner; sprinkle with
flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat
until slightly brown, add garlic and fry for 30 seconds; remove onions,
garlic and bacon with slotted spoon and add to meat in liner. Saute
mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms
with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of
marinade over all. Place liner in base. Cover and cook on auto 6-7 hours;
or low 8-10 hours; or high 4-5 hours.
Yield: 8 servings
Source from luhu.jp