s BEEF BOURGUIGNON **** s |
Ingredients
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Instructions *** 1-28-18 very good, pretty easy *** RACHAEL RAY EVERY DAYAUG 22, 2014 27 SHARES 110min COOK TIME 20min PREP TIME 4 SERVINGS Ingredients 2 slices bacon, chopped 1 pound beef chuck stew meat, 1 cut into 1 /2 -inch cubes 2 cups white mushrooms, quartered 3/4 pound carrots, peeled and chopped into 1/2-inch pieces 1 large onion, chopped 2 tablespoons tomato pastd 1 tablespoon butter 2 tablespoons flour 1 cup beef stock 3/4 cup dry red wine 2 tablespoons fresh thyme 1 small baguette, cut into 8 slices Preparation In a large Dutch oven, cook the bacon over medium-high until crisp, 4 minutes. Using a slotted spoon, transfer to a bowl. Season the beef with salt and pepper and add it to the pot in a single layer. Cook, stirring, until browned all over, about 8 minutes. Transfer to a plate. Add the mushrooms and cook, stirring occasionally, until browned, about 4 minutes. Reduce the heat to medium and stir in the cooked meat, carrots, onion, tomato paste and butter. Season and cook, stirring, 1 minute. Sprinkle with flour and cook, stirring, 2 minutes. Stir in the stock, wine and 1 tbsp. thyme; bring to a boil. Reduce the heat to medium-low, cover and simmer until the meat is tender and the sauce 1 thickens, about 1 1/2 hours. Stir in the cooked bacon; season. Divide among bowls, garnish with the remaining thyme and serve with the baguette slices. AUG 22, 2014DINNER BY RACHAEL RAY EVERY DAY 27 SHARES This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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