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Receta Beef Bourguignonne Ii
by Global Cookbook

Beef Bourguignonne Ii
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  Raciónes: 8

Ingredientes

  • 1 1/2 c. dry red wine
  • 3 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. dry chopped onion
  • 1 tsp dry leaf thyme
  • 1 Tbsp. dry parsley flakes
  • 1 x bay leaf
  • 1/2 tsp freshly-grnd black pepper
  • 3 lb lean stew beef - (to 4 lbs) cut in 1" cubes
  • 1/3 c. flour
  • 1 tsp salt
  • 6 slc bacon - (to 8 slices) diced
  • 18 sm white onions thawed if frzn
  • 2 x garlic cloves chopped
  • 12 ounce fresh mushrooms - (to 16 ounce) sliced or possibly quartered

Direcciones

  1. Combine wine, extra virgin olive oil, chopped onion, thyme, parsley flakes, bay leaf, and pepper; add in beef and marinate at least 2 hrs at room temperature or possibly overnight in refrigerator.
  2. Drain meat reserving 1 c. of marinade. Place meat in 3 1/2-qt or possibly larger crockpot (use smaller amounts for a 3 1/2-qt pot); sprinkle with flour and salt and toss to coat meat.
  3. Fry bacon; add in onions and fry till slightly browned, add in garlic and fry for a few seconds more; remove onions, garlic and bacon with slotted spoon and add in to meat. Saute/fry mushrooms in remaining bacon fat (add in a little butter if necessary). Remove mushrooms with slotted spoon and add in to meat-onion mix. Pour reserved 1 c. of marinade over all. Cover and cook on LOW 8 to 10 hrs, or possibly HIGH 4 to 5 hrs.
  4. This recipe yields 8 servings.