BEEF BOURGUIGNON

Beef Bourguignon image

Provided by papergoddess

Categories Meat

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

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3 -4 lbs beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes
olive oil or peanut oil
1 large carrot, julienned
2 cups sliced onions
3 cups strong red wine, such as mountain red or 3 cups Burgundy wine
2 cups strong beef stock or 2 cups canned beef consomme
1 bay leaf
1 teaspoon thyme
1/3 teaspoon dried orange peel
1 large tomatoes, peeled and chopped
1 tablespoon tomato paste
2 -3 cloves garlic
salt and pepper
18 -24 small white onions
1/2 lb fresh sliced mushrooms (or more)
3 tablespoons flour
1/2 cup water

Steps:

Heat oil in large skillet.
Add as many pieces of beef to the pan as will fit without crowding.
Brown on all sides on fairly high heat.
Add more oil if needed.
Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
Set casserole over heat.
Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
Bring to a simmer, taste, and salt if necessary.
Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
drain, and drop in cold water.
trim ends off, and slip skins off.
MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
butter.
Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
Stir into stew, until blended and add mushrooms and onions.
Cover and bake another 20-30 minutes, or until hot and bubbly.
I serve this over noodles for an elegant holiday entree.