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Recipe for :

Beef Bourguignon
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).

Ingredients

3 cups burgundy wine
2 tablespoons cognac
2 onions, thinly sliced
2 carrots, chopped
1 sprig of fresh parsley
1 bay leaf
1 clove crushed garlic
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast

4 tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves crushed garlic
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced

Method

For marinade:

  • In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.

For Bourguignon:

  • Preheat oven to 300 degrees.
  • Strain the meat from the vegetables and marinade; reserve marinade.
  • Dry meat with paper towels.
  • Heat 2 tablespoons of the oil in a large skillet over medium high heat.
  • Add the meat and sauté for 10 minutes, or until browned on all sides.
  • Transfer meat to a separate medium bowl with a slotted spoon and set aside.
  • In the same skillet, add the bacon and sauté until lightly browned.
  • Transfer the bacon to the bowl with the meat.
  • Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
  • Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and sauté for 5 minutes or until tender.
  • Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
  • Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps.
  • Add this to the meat and vegetable mixture.
  • Place entire mixture into a 9 x 13 baking dish. Bake at 300º for 3 hours, stirring occasionally and adding water as needed.
  • Season with salt and pepper to taste.
  • About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat.
  • Add the mushrooms and sauté for 5 - 10 minutes, or until lightly browned.
  • When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

Serves 4

Shirley Cline

 
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