Beef Bourguignonne II

Recipe Ingredients

1 1/2 cups	355ml	Dry red wine
3 tablespoons	45ml	Extra-virgin olive oil
2 tablespoons	30ml	Dry minced onion
1 teaspoon	5ml	Dried leaf thyme
1 tablespoon	15ml	Dried parsley flakes
1		Bay leaf
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3 lbs	1362g / 48oz	Lean stew beef - (to 4 lbs) - cut in 1" cubes
1/3 cup	20g / 0.7oz	Flour
1 teaspoon	5ml	Salt
6		Bacon - (to 8 slices) - diced
18		White onions - thawed if frozen (small)
2		Garlic cloves - minced
12 oz	340g	Fresh mushrooms - (to 16 oz) - sliced or quartered

Recipe Instructions

Combine wine, olive oil, minced onion, thyme, parsley flakes, bay leaf, and pepper; add beef and marinate at least 2 hours at room temperature or overnight in refrigerator.

Drain meat reserving 1 cup of marinade. Place meat in 3 1/2-quart or larger crockpot (use smaller amounts for a 3 1/2-quart pot); sprinkle with flour and salt and toss to coat meat.

Fry bacon; add onions and fry until slightly browned, add garlic and fry for a few seconds more; remove onions, garlic and bacon with slotted spoon and add to meat. Saute mushrooms in remaining bacon fat (add a little butter if necessary). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 5 hours.

This recipe yields 8 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.