Beef Bourguignon

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 -4 lbs beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes
• olive oil or peanut oil
• 1 large carrot, julienned
• 2 cups sliced onions
• 3 cups strong red wine, such as mountain red or 3 cups burgundy wine
• 2 cups strong beef stock or 2 cups canned beef consomme
• 1 bay leaf
• 1 teaspoon thyme
• 1/3 teaspoon dried orange peel
• 1 large tomato, peeled and chopped
• 1 tablespoon tomato paste
• 2 -3 cloves garlic
• salt and pepper
• 18 -24 small onions
• 1/2 lb fresh sliced mushrooms (or more)
• 3 tablespoons flour
• 1/2 cup water

Recipe

• 1 heat oil in large skillet.
• 2 add as many pieces of beef to the pan as will fit without crowding.
• 3 brown on all sides on fairly high heat.
• 4 add more oil if needed.
• 5 repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
• 6 add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
• 7 set casserole over heat.
• 8 add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
• 9 bring to a simmer, taste, and salt if necessary.
• 10 take off the stove, cover, and bake at 325f for 2-3 hours, checking for tenderness.
• 11 the onions: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
• 12 drain, and drop in cold water.
• 13 trim ends off, and slip skins off.
• 14 mushrooms: trim, clean and slice mushrooms; saute briefly in 2 tbs.
• 15 butter.
• 16 finishing the stew: when meat is tender, combine flour and water in a jar and shake until smooth.
• 17 stir into stew, until blended and add mushrooms and onions.
• 18 cover and bake another 20-30 minutes, or until hot and bubbly.
• 19 i serve this over noodles for an elegant holiday entree.