Beef Bourguignonne

prep time:: 20 min
total time:: 3 hr

Makes 6 - 8 servings

Catherine Anne

ingredients

3 lb stew beef
2 Tbsp vegetable oil
1 Spanish onion, minced
7 C halved mushrooms
3 cloves garlic
1/2 tsp each dried thyme,
salt and pepper
1/4 C all-purpose flour
1 1/2 C each red wine and water
1 bay leaf
1 1/2 lb noodles or other pasta
1/4 cup chopped fresh parsley

directions

1
If necessary, cut beef into bite- size cubes, trimming off any fat. In large heavy saucepan, heat 1 tbsp of the oil over medium-high heat; brown beef all over, in batches and adding remaining oil as necessary. Transfer to plate.
2
Add onion, mushrooms, garlic, thyme, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 8 minutes or until onion is softened and liquid is evaporated.
3
Return beef and any accumulated juices to pan. Sprinkle with four; cook, stirring, for 1 minute. Add wine, water and bay leaf; bring to boil. Reduce heat, cover and simmer for 2 hours. Uncover and cook for 30 minutes or until thickened and meat is tender. Discard bay leaf.
4
Meanwhile, in large pot of boiling water, cook noodles for 8-10 minutes or until tender but firm; drain well. Divide among plates. Spoon bourguignonne over top; sprinkle with Parsley. Makes 6 to 8 servings.

Slow-Cooker

Brown beef as directed; transfer to slow cooker. In same pan, cook onion, mushrooms and seasonings as directed. Transfer to slow-cooker. Toss with flour. Add wine to pan and bring to boil over high heat; boil, stirring and scraping up any brown bits from bottom of pan, for about 3 minutes. Add to slow-cooker along with stock and bay leaf. Cover and cook on Low for 6-8 hours or until beef is tender. Discard bay leaf.

Source: MJ