Beef Bourguignon

Recipe Ingredients

3 lbs	1362g / 48oz	Beef - chuck or top round, cut in 2" cubes
1		Onion - sliced (small)
2 cups	474ml	Red wine
1 cup	40g / 1.4oz	Bay leaf (small)
4 sections		Parsley
1		Thyme
2 tablespoons	30ml	Salad oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Carrot - sliced (small)
1		Garlic clove - crushed
3 tablespoons	45ml	Butter
1 tablespoon	15ml	Flour
1/2 cup	118ml	Consomme
1/4 lb	113g / 4oz	Salt pork - diced
24 lbs	10896g / 384oz	White onions (small)
1 cup	237ml	Mushrooms - fresh or canned, sliced

Recipe Instructions

In deep bowl, combine meat, sliced onion, wine, bay leaf, parsley, thyme, oil, salt, pepper, carrot, and garlic. Let stand for 4 hours, turning meat occasionally. Remove meat and pat dry with paper towels. Strain marinade and set aside for further use.

In Dutch oven or large, heavy saucepan, heat 2 tablespoons butter. Add meat and cook until well browned on all sides. Add flour and cook for 3 minutes, stirring constantly. Stir in consomme and marinade. Bring to boil. Cover and simmer for 2 hours. Meanwhile, in a small saucepan, heat remaining butter. Add salt pork and onions, and cook over medium flame for 10 minutes, or until pork and onions are golden brown. Remove them to pan in which meat is cooking. Add mushrooms. Bring to boil. Cover and simmer for 45 minutes, or until meat is fork tender. Serve hot.

Serve with boiled potatoes. Also good with all kinds of macaroni.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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