Beef Bourguignon

Main Dish

This is a slight variation on "traditional" Beef Bourguignon, but fairly true to the classic. This dish takes about 20 minutes to prepare, less if you're a more organized soul than I. Cook time is 3 hours. Yields 4 servings.

Ingredients/Shopping List
• 1 bay leaf
• 4 tablespoons butter
• 2 carrots, chopped
• ¼ cup all-purpose flour
• 1 onion, chopped
• 1 clove garlic, minced
• 3 tablespoons chopped fresh parsley
• ½ teaspoon ground black pepper
• 2 cups red wine
• 1 teaspoon salt
• 2 pounds cubed stew meat
• ½ teaspoon dried thyme
• 1 (6 ounce) can sliced mushrooms
• 1 (16 ounce) can canned onions

Directions

In a small bowl, combine flour, salt and ground black pepper. Coat beef cubes with this mixture. This recipe calls for stew meat, but I often buy better cuts of beef and cube it myself. Tri tip roast is the leanest I've found. Sirloin works well also.

Melt butter skillet over medium high heat. Add meat and brown well on all sides. Pour result into 2 quart casserole dish.

Return skillet to heat. Add onion, carrots and garlic. Sauté until onion is tender, about 5 minutes, then add wine, bay leaf, parsley, thyme, and liquid from mushrooms. Heat thoroughly then pour over meat.

Bake, covered, at 350° for 2 ½ hours.

Remove cover, add canned onions and mushroom crowns. Return to oven for 30 minutes.