Thursday, August 30, 2012

Beef Bourguigonne for two

You will need a Dutch oven preferably enameled cast iron

4 slices bacon chopped (I cut with scissors)
1 1/2 lbs lean stew meat cut in cubes
1 yellow onion sliced
1 carrot peeled and sliced
3 cloves garlic sliced
8 oz mushrooms washed and quartered
1/2 lb pearl onions trimmed and peeled
1 1/2 cup red wine, I used chianti
1 can beef broth low sodium
1 Tbs tomato paste
2 Tbs flour
Tie together some thyme and parsley sprigs and a couple of bay leaves

Fry bacon until crisp in bottom Dutch oven. Remove to large container.
Blot dry stew meat with paper towel and fry in bacon fat until browned. Remove to large container with bacon
Fry slice onion and carrot until brownedw. You might need to add sm amt olive oil along the way
Add garlic slices to onion, fry one minute and add all to beef and bacon
Sauté mushrooms until well browned
Add beef, bacon, onion mix back to Dutch oven
Sprinkle flour over beef and stir well
Add wine, pearl onions to pot. Add beef broth just so beef barely covered, bring to boil and stir scraping bottom of pan
Place covered in 350 oven for 2 hour 30 minutes
Serve with buttered parsley potatoes

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