TLC Cooking "Beef Bourguignonne"

Beef Bourguignonne

Beef Bourguignon

YIELD Makes 10 to 12 servings
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INGREDIENTS

1	to 2 boneless beef top sirloin steaks (about 3 pounds)
1/2	cup all-purpose flour
4	slices bacon, diced
3	cups Burgundy wine or beef broth
2	medium carrots, diced
1	teaspoon dried marjoram leaves
1/2	teaspoon dried thyme leaves
1/2	teaspoon salt
Black pepper to taste
1	bay leaf
2	tablespoons vegetable oil
20	to 24 fresh pearl onions
8	small new red potatoes, cut into quarters
8	to 10 mushrooms, sliced
3	cloves garlic, minced

PREPARATION:

Cut steaks into 1/2-inch pieces. Coat beef with flour, shaking off excess. Set aside.
Cook and stir bacon in 5-quart Dutch oven over medium-high heat until partially cooked. Brown half of beef with bacon in Dutch oven over medium-high heat. Remove with slotted spoon; set aside. Brown remaining beef. Pour off drippings. Return beef and bacon to Dutch oven.
Stir in wine, carrots, marjoram, thyme, salt, pepper and bay leaf. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 10 minutes.
Meanwhile, heat oil in large saucepan over medium-high heat. Add onions, potatoes, mushrooms and garlic; cook and stir about 10 minutes. Add to Dutch oven. Cover and simmer 50 minutes or until meat is fork-tender. Discard bay leaf before serving.

This recipe appears in: French

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