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Beef Bourguignonne
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Beef Bourguignon
Yield: Makes 10 to 12 servings
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:
1.
Cut steaks into 1/2-inch pieces. Coat beef with flour, shaking off excess. Set aside.
2.
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.
3.
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.
4.
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
