Beef Bourguignon II

SUBMITTED BY: Teri Smith PHOTO BY: DG

"Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole."

PREP TIME	20 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 2 quart casserole

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (165)

DIRECTIONS

In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

Wine Tip

Try with a California red wine like Pinot Noir, Cabernet Sauvignon or Syrah.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 14, 2002 by MIHAELA

This one is easy to put together but somewhat time-consuming, but I think it's worth the effort. It came out delicious, and the pasta I served it over complemented it very nicely.

23 users found this review helpful

Reviewed on Jul. 13, 2003 by MOLSON7

This was very good. After the initial 21/2 hours there was virtually no liquid left I had to add more wine. I also covered it the whole time. I would make this again.

18 users found this review helpful

Reviewed on Apr. 5, 2003 by MEG1014

Wonderful, Wonderful!!!! This was a great recipe! I have never made this type of dish before and it turned out great! I used a London broil as my meat; it was a very nice cut I might add! I did not use fresh parsley, all I had on had was dried, but it didn't matter, it was still great! I have put this in my personal cookbook! I just want to add to anyone who wants to try this, please remember this and make it a rule of thumb, my mother always told me, never cook with a wine that you wouldn't drink, because when the alcohol cooks off, all you have left is the flavor, so please, make sure you use a good wine. I recommend CK Mondavi Cabernet Sauvignon. It is a great wine and reasonably priced.

16 users found this review helpful

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