BEEF BOURGUIGNON

Beef Bourguignon image

Provided by Lynette !

Categories Beef

Time 3h5m

Number Of Ingredients 22

1/2 lb salt pork or unsliced bacon, cubed
2 small onions, chopped
1 Tbsp butter, melted
3 lb boneless chuck or top round roast, cut into 1 1/2 inch cubes
2 Tbsp vegetable oil
1 small carrot, scraped and cut into 1/2 inch pieces
2 c burgundy or other dry red wine
1 c chablis or other dry white wine
1/2 c beef consomme
1 Tbsp tomato paste
2 Tbsp fresh parsley, chopped
1 clove garlic, minced
1 bay leaf
1/4-1/2 tsp salt
1/4 tsp black peppercorns
1 c fresh mushrooms, sliced
2 shallots, chopped
1 Tbsp butter, melted
1 Tbsp brandy
BUERRE MANIE
2 Tbsp butter, softened
2 Tbsp all-purpose flour

Steps:

1. Brown the salt pork in a large Dutch oven. Drain well and set aside. Discard drippings.
2. Saute onion in 1 tablespoon melted butter in the Dutch oven until tender. Remove the onion and set aside.
3. Brown the beef cubes in vegetable oil. Add the reserved onion, carrot, and the next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 to 2 hours.
4. Saute the mushrooms and shallots in 1 tablespoon butter; set aside.
5. Prepare the Buerre Manie. Combine butter and flour in a small bowl stirring until combined.
6. Remove the beef from the Dutch oven with a slotted spoon; set the beef aside. Remove and discard the bay leaf and the peppercorns. Add the brandy to the Dutch oven. Add the Buerre Manie, 1 tablespoon at a time, stirring well after each addition.
7. Return the meat to the Dutch oven; add the reserved salt pork and sauteed mushroom mixture. Cook over medium heat until thoroughly heated. Sprinkle with additional chopped parsley before serving, if desired.