Beef Bourguignon
Beef Bourguignon is an moderately easy dinner. Made with 2 lb. lean beef chuck round, cut in 1 1/2-inch cubes, 2 tbsp. butter or fat, 2 tbsp. sherry (heated optional), 24 small white onions and 12 large mushrooms, quartered, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Brown meat fast in hot fat in heavy skillet.
Pour sherry over and transfer to medium casserole.
Salt lightly.
In remaining fat, saute onions and mushrooms lightly; stir in tomato paste, meat glaze and flour.
Add slowly, consomme and 1/4 cup wine.
Stir until boils.
Season to taste and pour over beef in casserole.
Add bouquet garni.
Cover and cook in slow oven (250Β°) about 3 hours until meat is tender and cuts with a fork.
Add remaining wine at intervals.
Serves 6.
π· Perfect Pairings
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