Beef Bourguignon
INGREDIENTS
- 5 slices bacon, chopped
- 1 large onion, chopped
- 8 oz carrot chips
- 1 rib celery, chopped
- 2 lbs stew beef (chuck)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- pinch of allspice
- 1 Tbsp flour
- 1 tsp tomato paste
- 8 oz chopped fresh mushrooms
- 1 c burgundy
- 1/2 c beef stock
PREPARATION
- In the mondo skillet, cook bacon and drain on paper towels.
- Pour off fat, reserving 2 Tbsp
- Saute the onions, carrots and celery for five minutes, until soft.
- Transfer to a bowl with slotted spoon.
- Season the beef with salt and pepper, and brown in the skillet.
- Crush herbs in the mortar and sprinkle with flour over browned meat.
- Add the mushrooms, vegetables, bacon, wine and broth.
- Cook over low, covered for 1 hour and 15 minutes.
- Serve with mashed potatoes.
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JMagGuthrie - 02 Apr 2014
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Topic revision: r1 - 2014-04-02 - JMagGuthrie