Beef Bourguignonne Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · San Benito County Cooks

Beef Bourguignonne

by Francene Markle of Francene Markle Interiors, Hollister, for San Benito County Beef Week a few years ago

3 pounds beef chuck or rump, cut into 1 inch pieces
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1/4 cup olive oil
1/4 cup cognac
1 pound baby carrots
2 medium onions, chopped
1 leek, coarsely chopped
5 sprigs parsley
4 cloves garlic
1/3 pound bacon, diced
1 teaspoon thyme
3 tablespoons tomato paste
2 cups burgundy
2 cups beef broth
salt and freshly ground pepper, to taste
20 small white pearl onions
1 pound button mushrooms
1/4 pound butter

Dredge meat in flour, salt, and pepper. In large heavy pan brown meat on all sides in butter and oil over high heat. Do this in small batches adding butter and oil if necessary. As meat is browned, place it in a 5 quart casserole or deep roasting pan. Deglaze pan by pouring in cognac and stirring to loosen particles. Pour gravy over meat. To same pan add carrots, onions, leek, parsley, garlic, and bacon. Cook, stirring, until vegetables and bacon are lightly browned. Skim off bacon fat. Add thyme and tomato paste, stir, and add to beef. Add wine and beef broth to barely cover beef. Mix well. Taste for salt and pepper. Cover casserole and bake for 1 hour in preheated oven 325 degrees. Meanwhile, peel onions by dropping in boiling water for 1 minute and slip skins off. Brown them in 1/4 cup butter. Sauté mushrooms. Add all to casserole and bake 1 more hour.

Recipe created 1996-07-24.

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