Beef Bourguignonne


Top: Ready to serve; Bottom, 
Meat and seasonings ready to simmer
Don’t let the long list of ingredients stop you from making this delicious beef stew – leave it to the French to take a pound of beef and feed 6 people generously.  I enjoyed a reason to use the French thyme I grow in a pot and nurse in the house through the cold winter.  If you leave out the wine, you won’t have the full, rich flavor – if you don’t have home canned beef broth like I do, try condensed consommé without adding water to get extra richness. 
We like having leftovers of something as good as this, so I make the full recipe and freeze two meals if we aren’t expecting company.   This is a good company dish – you can get your vegetables ready right after you brown your beef, so you can add them at the right time, and have an hour and a half before you have to quickly finish the dish for the table.  Crusty bread, maybe a salad…eat.                  
Beef Bourguignonne
  1          Pound  Chuck Roast -- 3/4" cubes
  2          Tablespoons  Salad Oil
  1          Cup  Onion -- chopped
  1          Teaspoon  Garlic -- minced
  1 ½      Cups  Burgundy
     ¾      Cup  Beef Broth
  1          Teaspoon  Dried Thyme -- crushed
     ¾      Teaspoon  Marjoram -- crushed
     ½      Teaspoon  Salt
     ¼      Teaspoon  Pepper
  2         Each  Bay Leaves
  3         Cups  Whole Fresh Mushrooms
  4         Medium  Carrots -- 3/4" long pieces
  8         Ounces  Pearl Onions -- 2 cups
     ¼     Cup  Cold Water
  2        Tablespoons  Flour, All-purpose
  2        Slices  Bacon -- crumbled
  3        Cups  Cooked Noodles -- hot
In Dutch oven, cook half of meat in 1 tbsp. of oil; remove from pan, brown remaining meat and oil, onion and garlic.  Drain off fat.
Stir in Burgundy, beef broth, thyme, marjoram, salt, pepper, bay leaves and all of meat and onion.  Cover and simmer 45 minutes.
Add mushrooms, carrots and onions, return to boiling; reduce heat.  Cover and cook about 30 minutes more or until tender.  Discard bay leaves.
Combine cold water and flour; stir into meat mixture.  Cook until thickened and bubbly, cook and stir 1 minute more.  Stir in bacon.
Serve with noodles.
"Better Homes and Gardens All Time Favorites "
Per Serving: 421 Calories; 18g Fat (43.0% calories from fat); 19g Protein; 35g Carbohydrate; 5g Dietary Fiber; 46mg Cholesterol; 524mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 2 1/2 Fat.

3 comments:

  1. Hi. Does it really call for 3/4 cup of Marjoram or is this a misprint? It sounds wonderful.

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    Replies
    1. Thanks, Valerie...Of course its a boo boo...it should be 3/4 teaspoon!
      The dish is excellent...and perfect for cold winter days when you are expecting subzero temps and lots of snow, as we are today.

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  2. This is making my mouth water. It DOES seem like a lot of ingredients, but I appreciate your encouragement to go on and make it. I am sure it will be worth the effort. I am very inspired by your daily postings and thank you for the wonderful recipes. They are just the type of meals I am interested in.

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