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Beef in Red Wine Sauce (Boeuf Bourguignon)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 3 tablespoons | vegetable oil |
| 12 small | white onions, peeled |
| 2 pounds | lean stewing beef, cubed |
| 1 tablespoon | flour |
| 2 cups | dry red wine |
| 1 cup | beef bouillon |
| 1 clove | garlic, minced |
| 1 tablespoon | tomato paste |
| 1/4 teaspoon | thyme |
| 1 | bay leaf |
| 1/2 teaspoon | parsley |
| 1 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1/2 pound | fresh mushrooms, quartered |
Heat oil in large frypan. Sauté onions lightly; remove from pan. Add beef cubes; sauté until brown. Sprinkle cubes with flour; toss to coat meat. Cook for 2 minutes, stirring often. Add wine, bouillon, garlic, tomato paste, and seasonings. Stir well, cover and simmer slowly about 3 hours or until meat is tender. Add more bouillon if necessary. The last hour of cooking, add onions. Add mushrooms the last 15 minutes. If sauce is too think, reduce it by boiling rapidly or by adding sauce thickener. Adjust seasonings. Serve. Makes 4 to 6 servings.
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