Bœuf Bourguignon

Bœuf Bourguignon

Serves 6 to 8

  • 2 pounds round steak
  • 2 cups (or ½ bottle) zinfandel
  • ¼ cup olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 2 Tbsp fresh parsley, chopped
  • 1 tsp fresh thyme (or ⅓ tsp dried)
  • 1 tsp ground black pepper
  • ½ tsp salt
  • 4 ounces bacon, diced
  • 2 Tbsp flour
  • 8 ounces mushrooms, halved
  • ¼ cup fresh parsley, chopped
  • salt and pepper to taste

Cut meat into 1 ½ to 2 inch pieces and combine ingredients from wine to ½ tsp salt. Marinate the meat in the mixture —overnight if possible. Drain beef and vegetables separately, reserving liquid. Pat beef dry. Sauté bacon in Dutch oven. Remove bacon, then brown beef in the fat (in batches so it fries, not steams). Remove each batch as it is browned (the inside will still be raw). After finishing with the meat, sauté the vegetables until lightly browned. Add the flour, cook until it is lightly browned (about 1 minute). Return the meat and bacon along with any juices that have accumulated to the pan. Bring to a boil, then cover and simmer over low until meat is tender—1 ½ to 2 hours. Alternatively, once the mix has come to a boil, place it covered in a preheated 275°F oven (a foolproof way to simmer it). After the meat is done, add the mushrooms and cook another 20 minutes. Add ¼ cup parsley and salt and pepper to taste. Serve over boiled new potatoes.


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