Boeuf Bourguignon
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Boeuf Bourguignon (Beef Burgundy) is a French classic. It is a stew of beef with bacon, mushrooms and onions in a red wine sauce. This dish can be made in advance and it only gains flavor when reheated.
Sides - This stew is a meal in itself. The only necessary accompaniment is some French bread to dip in the sauce. If you would like to serve some veggie on the side, boiled or mashed potatoes, peas and carrots work really well.
INGREDIENTS
1-1/2 cups dry red wine
3 tablespoons extra virgin olive oil
2 tablespoons dried minced onion
1 teaspoon parsley flakes
1 bay leaf
1/2 teaspoon pepper
4 pounds stew beef, cut into 1-inch cubes
1/3 cup flour
1 teaspoon salt
8 slices bacon, diced
24 small white onions
2 garlic cloves, minced
1 pound fresh mushrooms, quarteredThoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at room temperature, or overnight in refrigerator. Drain meat reserving 1 cup marinade.
Place meat in removable liner; sprinkle with flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds. Remove onions, garlic and bacon with slotted spoon and add meat to liner.
Sauté mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted spoon and add to meat-onion mixture.
Pour reserved 1 cup of marinade over all. Place liner in base. Cover and cook on auto for 6 to 7 hours; or low for 8 to 10 hours; or high 4 to 5 hours.
Serves 8