Beef Bourguignon
Smell of Rosemary-  a blog about great food, great recipes and great photos.
Smell of Rosemary- a blog about great food, great recipes and great photos.
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Ingredients

  • 6 oz chunk of bacon (unsliced), remove rind and cut into sticks (¼ inch
  • thick and 1½ inch long), or thick cut bacon
  • 4 tablespoons olive oil, divided
  • 3 pounds stewing beef (Rump Pot Roast, Chuck Pot Roast, Sirloin Tip, Top
  • Round, Bottom Round) cut into 2 " cubes
  • 1 sliced carrot
  • 1 sliced onion
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons flour
  • 3 cups of full
  • bodied red wine (Beaujolais, Burgundy or Chianti)
  • 2 to 3 cups beef
  • stock
  • 1 tablespoon tomato paste
  • 2 cloves minced
  • garlic
  • ½ teaspoon thyme
  • 18 to 24 small onions
  • 1 lb mushrooms, quartered
  • 2 tablespoons butter
  • 1 bunch of Italian parsley
  • 2 sprigs of fresh thyme
  • ½ laurel leaf
  • additional salt and black pepper to taste

Instructions

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