Boeuf A La Bourguignonne

• Meat

  • 1 4 pound slab Bacon
  • 2 lbs Beef chuck

• Produce

  • 1 Bay leaf
  • 2 Carrots
  • 4 clove Garlic
  • 1 lb Mushrooms
  • 4 Onion
  • 1 Sprig Parsley
  • 1 Parsley

• Canned Goods

  • 1 cup Beef broth
  • 1 tbsp Tomato paste

• Baking & Spices

  • 3 tbsp Flour
  • 1 Pepper
  • 10 Peppercorns, black
  • 1 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 1/4 cup Butter

• Beer, Wine & Liquor

  • 3 cups Burgundy, red
  • 2 tbsp Cognac

Found on keyingredient.com

Description

Ingredients

• 3 cups red burgundy (1 750-ml bottle)
• 2 tablespoons cognac
• 2 onions, sliced
• 2 carrots, sliced
• Sprig of parsley
• Bay leaf
• 1 clove garlic, peeled
• 10 black peppercorns
• 1 teaspoon salt
• 2 pounds beef chuck, cut in 2-inch cubes
• 4 tablespoons olive oil
• Salt
• Pepper
• ¼ pound slab bacon, cut in cubes
• 2 onions, chopped coarsely
• 3 tablespoons flour
• 1 cup beef broth
• 1 tablespoon tomato paste
• 3 cloves garlic, crushed
• ¼ cup butter
• 1 pound mushrooms, sliced
• Parsley

Directions

• Directions Make a marinade of first 9 ingredients. Add beef, cover, and leave in the refrigerator for 2 days. When ready to prepare, preheat oven to 300 degrees. Strain teh meat and vegetables from teh marinade, reserving marinade. Dry the meat with paper towels. Heat 2 tablespoons of the olive oil in a large skillet and brown beef pieces, a few at a time, removing to a bowl with slotted spoon when browned on all sides. Season with salt and pepper. Cook bascon until lightly browne.d REmove with slotted spoon and add to reserved beef. Cook onions in bacon fat until lightly bronwed but not crisp. Remove and add to reserved meat. Pour off remaining fat. Add 1/2 cup amrinade to skillet and bring to boil, stirring to remove crisp bits form bottom of pan. Pour back into reserve dmarinade. Heat remaining 2 tablespoons of oil in casserole witha cover and add onion and carrot from marinade, stirring until soft. Add flour and cook, stirring constantly, until it turns brown. Keep stirring as you add the reserved marinade and the broth. Return meat and vegetables to pan, add tomato paste, crusehd garlic, salt, and pepper and bring to a boil. Cover tightly and set in a 300 degree oven for 3 hours. Stir occasionally, adding water if needed. Meanwhile, melt butter in skillet and cook mushrooms until lightly bronwed. When meat is cooked, stiri n mushrooms and simmer ont op of stove for 15 minutes. Taste for seasoning. Sprinkle with chopped parsley and serve with boiled potatoes.
• Make a marinade of first 9 ingredients. Add beef, cover, and leave in the refrigerator for 2 days. When ready to prepare, preheat oven to 300 degrees. Strain teh meat and vegetables from teh marinade, reserving marinade. Dry the meat with paper towels. Heat 2 tablespoons of the olive oil in a large skillet and brown beef pieces, a few at a time, removing to a bowl with slotted spoon when browned on all sides. Season with salt and pepper. Cook bascon until lightly browne.d REmove with slotted spoon and add to reserved beef. Cook onions in bacon fat until lightly bronwed but not crisp. Remove and add to reserved meat. Pour off remaining fat. Add 1/2 cup amrinade to skillet and bring to boil, stirring to remove crisp bits form bottom of pan. Pour back into reserve dmarinade. Heat remaining 2 tablespoons of oil in casserole witha cover and add onion and carrot from marinade, stirring until soft. Add flour and cook, stirring constantly, until it turns brown. Keep stirring as you add the reserved marinade and the broth. Return meat and vegetables to pan, add tomato paste, crusehd garlic, salt, and pepper and bring to a boil. Cover tightly and set in a 300 degree oven for 3 hours. Stir occasionally, adding water if needed. Meanwhile, melt butter in skillet and cook mushrooms until lightly bronwed. When meat is cooked, stiri n mushrooms and simmer ont op of stove for 15 minutes. Taste for seasoning. Sprinkle with chopped parsley and serve with boiled potatoes.