Beef Bourguignonne
Lauren
ingredients
- 2 lbs. beef (rump or sirloin)
- flour
- 2 Tbsp. oil
- 1 small clove garlic
- 1 1/2 c. Burgundy
- hot water
- 1/2 small bay leaf
- 1 1/4 tsp. salt
- 2 stalks parsley
- 1 1/2 strips bacon, diced
- 18 small pearl onions
- 1 Tbsp. tomato paste
- 1/2 tsp. dried Thyme
- 1/2 tsp. ground black pepper
- 18 mushroom caps
- 2 Tbsp. butter
directions
- 1
Cut the beef into 1" cubes & roll them in flour. Brown on all sides in the hot oil. Add the garlic and cook with the meat for 1 minute. Remove the garlic. Put the meat into a 2 qt. greased casserole dish. Add the wine and enough hot water barely to cover the meat. Add the bay leaf, salt, and parsley. Cover and cook in a preheated slow oven (325° F.) for 2 hours. Fry the bacon briefly, then add the onions and cook until they have browned lightly on all sides. Add to the casserole and cook, covered for 1/2 hour, or until onions and meat are tender. Stir in the tomato paste, thyme, and pepper. Cook another 10 minutes. Adjust the salt. Cook the mushroom caps in the butter and arrange them over the topo of the casserole.
- 2
Serve from the casserole.
notes
Serve on fluffy white rice.
Source: Mom
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