Beef Bourguignonne
Browse the recipe 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