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Beef Bourguignonne
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: BHG New Cook Book 1981 edition
| 6 slices | bacon |
| 1/4 cup | olive oil |
| 3lb | boneless beef chuck, (cut into 1" cubes) |
| 1/3 cup | all purpose flour |
| 2 tsp | salt |
| 1/4 tsp | pepper |
| 2 | onions, (medium, chopped) |
| 1 clove | garlic minced |
| 1/3 cup | cognac or brandy |
| 1 cup | burgundy |
| 1/20 | Basic Brown Soup Stock, (one cup) |
| 2 | bay leaves |
| 16 small | fresh brussels sprouts |
| 8 | carrots small |
| 1/2 lb | pearl onions |
| 16 | whole fresh mushrooms |
| 1 1/3 | Noodles Extra Wide, boiled |
Beef;
Cut bacon into small pieces. In a Dutch oven cook bacon till crisp; remove bacon and set aside. Add 1/4 cup cooking oil to bacon drippings. Cut 3 pounds boneless beef chuck into 1 inch cubes (bite sized). Combine 1/3 cup all-purpose flour, 2 tsp salt and 1/4 tsp pepper. Toss beef cubes with flour mixture to coat.
Sear half of the beef, onions and garlic (med-high heat) in hot oil mixture till beef is brown. Remove set aside and sear remaining beef. Drain off fat; return beef-onion mixture to dutch oven. In a small sauce pan heat cognac or brandy; set aflame and pour over beef. Stir in the burgundy and broth, add the bay leaves. Bring to boiling; reduce heat. Cover; simmer 1 hr. or till meat is nearly tender.
Add the brussels sprouts, pearl onions and carrots; Cover cook 20minutes more. Add the fresh mushrooms; cook 10 minutes more. Remove bay leaves. Stir in bacon. Serve with hot cooked noodles.
Ronzoni Whole Wheat Noodles;
Bring 6 quarts of water to a rapid boil. For best results, add 1 tbsp of salt. Add pasta and stir; return to rapid boil. Cook uncovered, stirring occasionally, for 6 to 8 minutes. Drain well.
Variations;
double burgundy and broth, after removeing bay leaves and before adding bacon thicken with a paste of 2 tbsp corn starch and water.
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