Beef
Bourguignon
3
pounds
lean
beef
1/3
cup
butter
3/4
pound
small
mushrooms
1
cup
small
pearl
onions,
peeled
1/4
cup
flour
2
cups
beef
bouillon
2
cups
red
wine
1
can
(5
1/2
oz.)
tomato
paste
4
cloves
garlic,
crushed
1
tsp
salt
1
tsp
thyme
1
bay
leaf
Pepper
Chopped
parsley
Cut
beef
into
bite
sized
cubes.
In
a
large
skillet
heat
half
of
the
butter.
Add
the
mushrooms
and
brown
very
lightly.
Remove
and
set
aside.
Add
the
remaining
butter
to
the
pan
and
brown
the
onions.
Remove
and
set
aside.
Add
beef
cubes
to
the
pan
in
batches,
browning
on
all
sides.
Remove
cubes
as
done,
and
continue
until
all
beef
has
been
browned.
Remove
all
beef
cubes
and
set
aside.
To
the
remaining
fat
in
the
pan
stir
the
flour,
then
add
the
bouillon,
wine
and
tomato
paste.
Bring
to
a
boil
and
stir
until
thickened.
Add
garlic,
salt,
thyme,
bay
leaf
and
freshly
ground
pepper.
Mix
sauce
and
meat
cubes
together
in
a
large
casserole
dish.
Cover
and
bake
at
350
degrees
F.
for
about
2
hours,
until
the
meat
is
very
tender.
Add
the
onions
for
the
last
half
hour
of
cooking
time
and
the
mushrooms
for
the
last
15
minutes.
Remove
from
oven
and
remove
bay
leaf.
Sprinkle
fresh
parsley
over
top.
Makes
6
to
8
servings.
Submitted By (Miki)
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