HG Recipes
My Mother's Bœuf Bourguignon
By Margo Grace McKimm
Ingredients
3 pounds stewing beef, cut into 2-inch cubes
2 strips bacon, cut in small dice
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 teaspoon brown sugar
2 tablespoons flour
10 ounces dry red wine
1 tablespoon tomato paste
2 to 3 cups canned beef bouillon
1 crumbed bay leaf
Thyme, marjoram, salt and freshly ground black pepper to taste
Instructions
Step 1:
Preheat the oven to 325F.
Step 2:
Heat oil in a Dutch oven and saute the bacon for 2 to 3 minutes. Remove with a slotted spoon, then cook the onions slowly in the remaining fat for about 5 minutes. Remove and set aside.
Step 3:
Dry the beef well and add a bit more oil to the Dutch oven if necessary. Add the brown sugar and let it melt over medium-high heat. Brown the beef a few pieces at a time, and when all the meat is in the casserole, add salt and pepper, sprinkle with flour and toss to coat the beef. Remove and set aside.
Step 4:
In a separate pot, simmer the wine until it reduces to 5 ounces. Remove any remaining fat from the Dutch oven, add the bouillon, the reduced wine, the tomato paste, thyme, marjoram and the bay leaf. Mix well, simmer for 2 to 3 minutes and then add the beef, onion and bacon. Cover the casserole and bake until tender, about 2 hours.
Step 5:
If you wish to add mushrooms and pearl onions as for a true bourguignon, simply sauté the mushrooms in a bit of butter for 5 minutes and parboil the onions for about 6 to 7 minutes. Add to the casserole about 5 minutes before serving.
Step 6:
Sprinkle with parsley and serve with green salad and French bread.
