Beef Bourguignon

Delicious!!!  This has been one of my favorite dishes since the first time I made it, over a year ago.  I altered the recipe from one I found at Allrecipes.com.  This tasty dish cooks slowly in the oven with only red wine as the liquid.  

You can step it up a notch and get a fancier wine than the grocery store cooking wine I used, and I'm sure it would be even better!  If you want a bit more liquid, you may need to add more red wine after an hour of cooking or at the beginning if it fits in your baking dish.  I like a thick saucy meat to put over rice or pasta.  

The flavor of this dish really is AWESOME!  You can also do half red wine, half beef broth, but I really love the flavor you get with all wine.  

Ok, ok, I'll stop typing and get to the recipe already!  I know you're all dying to try this one!  Come on, lets learn how:

Beef Bourguignon

*Recipe altered from Allrecipes

Print Recipe

1/2 Cup Flour

2 Teaspoons Salt

1 Teaspoon Pepper

2 pounds cubed stew meat (I used sirloin steaks and cut them into large chunks)

4 Tablespoons Butter

1 Onion, Chopped

2 Carrots, Chopped

2 Cups Fresh Mushrooms, sliced (6 oz)

2 Cloves Garlic, Minced or Grated

1 Tablespoon Olive Oil

2 Cups Red Wine

1 Bay Leaf

3 Tablespoons Fresh Chopped Parsley ( I used frozen preserved parsley)

1/2 teaspoon dried thyme

Preheat oven to 350 degrees F.

 Mix together flour, salt and pepper.  Pour into a plastic zip top bag.

 Add the cubed meat to the bag.

 Seal the bag and toss together until meat is covered with the flour mixture.

 Heat the butter in a large skillet, add the meat and brown on all sides

 Pour into a 2 1/2 quart casserole dish.

 In the same skillet, add the olive oil and saute the onions, garlic, mushrooms and carrots about 8-10 minutes, or until tender.

 Add the wine, bay leaf, parsley and thyme.  

 Pour mixture into the casserole dish.

 Bake in a 350 degree oven, covered, for 2 hours.  Don't mind my messy dish... I used a lid rather than tin foil and it bubbled over a bit.  I resolved the problem and it still tasted wonderful!  I recommend using tin foil rather than a fitted lid.

 Serve over rice or pasta.  Enjoy!!!