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Home / Recipes / Beef

Beef Bourguignon III

Beef

Beef Bourguignon III

A rich French stew of beef braised in red wine with mushrooms, onions, and carrots. Deeply savory and elegant.

Ingredients

  1. 2 pounds lean stew beef 1 cup red wine
  2. 4 sprigs fresh parsley 1 sprig fresh thyme
  3. 1 bay leaf
  4. 4 tablespoons butter
  5. 1 onion, sliced
  6. 1 tablespoon all-purpose flour 1/4 cup beef broth
  7. salt and ground black pepper to taste
  8. 2 tablespoons butter
  9. 4 ounces bacon, chopped 12 small onions
  10. 4 ounces button mushrooms, sliced

Directions

  1. In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
  2. Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
  3. Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.

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