Esta es una exhibición prevé de cómo se va ver la receta de 'Classic Beef Bourguignon' imprimido.

Receta Classic Beef Bourguignon
by Salad Foodie

Classic Beef Bourguignon

Cubes of beef stewed in a red wine sauce - magnifique! Hearty and flavorful, this can be made in a Dutch oven or crock pot. See link for Crock pot version below under "Useful Links".

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 6 Servings

Ingredientes

  • 1 pound boneless beef lean meat , cut in 3/4" cubes (I used lean stew meat)
  • 2 tablespoon EVOO
  • 1 cup chopped onion
  • 1 clove garlic
  • 1 1/2 cups Burgundy wine
  • 3/4 cup beef broth (or equivalent beef paste + water)
  • 1 teaspoon dried thyme
  • 3/4 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 3 cups whole fresh mushrooms
  • 4 medium carrots, peeled and cut in 3/4" length pieces
  • 8 ounces pearl onions, peeled and left whole (or 2 cups frozen small onions)
  • 1/4 cup cold water
  • 2 tablespoons flour,2 slices bacon, crisp-cooked & crumbled
  • 3 cups hot-cooked noodles

Direcciones

  1. In large pot or Dutch oven cook half the meat in 1 tablespoon hot oil until meat is browned; remove meat from pan. Add remaining tablespoon oil, meat , chopped onion and garlic.
  2. Cook until meat is browned and onions tender. Drain off fat as needed.
  3. Return all meat to pot. Stir in Burgundy, beef broth, thyme, marjoram, salt, pepper and bay leaves. Cover, bring to a boil, reduce heat and simmer 45 minutes.
  4. Add mushrooms, carrots and pearl onions. Return to boiling; reduce heat. Cover and cook about 30 minutes more, or until carrots are just tender. Discard bay leaves.
  5. Combine cold water and flour; stir into meat mixture; cook and stir until thickened and bubbly. Cook and stir 1 more minute. Stir in bacon. Serve with noddles.