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Beef a la Bourguignon
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Brief Description
Marinade meat for 2 days before slow cooking with vegetables and seasonings.
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Main Ingredient
beef
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Category: Beef
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 240 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mimisrecipes
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Posted On: Sep 22, 2018
Number of Servings:
Ingredients:
- 3 cups - red burgundy
- 2 tablespoons - cognac
- 2 - onions sliced
- 2 - carrots sliced
- 1 sprigs - parsley
- 1 - bay leaf
- 1 tablespoons - minced garlic
- 10 - black peppercorns
- 1 teaspoons - salt
- 1/3 pounds - bacon
- 2 pounds - beef chuck cubed
- 4 tablespoons - olive oil
- 2 - onions chopped
- - salt and pepper
- 3 tablespoons - flour
- 1 cups - beef broth
- 1 tablespoons - tomato paste
- 2 tablespoons - garlic
- 1/4 cups - butter
- 1 pounds - mushrooms sliced
- - parsley
Directions:
Add beef to marinade; leave in refrigerator for 2 days.
Strain meat and vegetables from marinade, reserving marinade. Dry meat.
Heat 2 tablespoons of olive oil and brown meat; season with salt and pepper.
Cook bacon. Add to meat. Saute onions and add to meat. Pour off fat.
Add 1/2 cup of reserved marinade to pan, heat and then pour back into marinade.
Saute onion and carrot (from marinade) in 2 tablespoons oil. Add marinade and broth. Add meat and vegetables to pan; add tomato paste, garlic, salt and pepper. Bring to a boil.
Cover tightly; set in oven, heated to 300 degrees F, and cook for 3 hours. Stir occasionally, adding water if needed.
Saute mushrooms in butter until brown. Stir into meat when done; then simmer on top of stove for 15 minutes.
Sprinkle with parsley and serve.
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