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how to make Beef Stew Recipe Calls For Burgundy Wine

Beef Stew Recipe Calls For Burgundy Wine

“Beef Bourguignon”
Preparation time: 3 1/2 hours because of slow cooking process.
Recipe serves 8.
Cooking Conversion Table
Ingredients for this beef stew recipe:
3 pounds of round steak, cut into 1 inch "cubes" and floured
3 tablespoons of olive oil
3 tablespoons of butter
1/2 pound bacon, diced and blanched
15 pearl onions
2 large carrots, chopped
3 stalks celery, chopped
2 cloves garlic, finely minced
1 small can tomato paste
One 10 ounce can beef bouillon
1 bottle of burgundy wine (save some for cooking, please) 
3 tablespoons parsley, chopped
2 pounds peeled, cooked potatoes
1 pound whole white mushrooms
1 bay leaf
1 pinch of thyme or a whole branch
Salt and pepper to taste

In a skillet, brown the meat in combination with olive oil and butter Set aside meat
In another skillet, cook two of the pearl onions that have been finely chopped with the carrots, celery and garlic Remove from heat and add 1 tablespoon of the tomato paste and 3 tablespoons of flour, put back on heat and stir mixture until brown Add 1/2 bottle of burgundy and the can of bouillon slowly while cooking and stirring Strain the vegetables out of the sauce and discard Bring to a boil and pour over meat
Now add parsley, bay leaf, pinch of thyme, salt and pepper Bake covered in 350 degree F oven for 2 1/2-3 hours While meat is baking, peel potatoes and cook Fry blanched bacon and add remaining whole pearl onions and a little more wine an cook to thicken sauce Add to casserole Wipe mushrooms clean with paper towel and sauté in butter until they quit giving off moisture Add potatoes and mushrooms to meat and serve Option for this beef stew recipe: Omit potatoes and serve over pasta of your choice.
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