Beef Stew in Red Wine (Boeuf Bourguignon)

Beef stew becomes boeuf bourguignon when you pour almost an entire bottle of wine into the stew. This is one of the most delicious dishes ever invented.

• 1/4 pound bacon, cut in 1 inch pieces
• 3 pounds beef shoulder, cut in 1 inch pieces
• 2 tablespoons flour
• Freshly milled black pepper to taste
• 1 - 2 tablespoons oil
• 2 medium onions
• 4 large shallots
• 2 large garlic cloves
• 2 medium carrots, sliced
• 1 teaspoon dried thyme
• 3 cups hearty red wine (3/4 bottle)
• Salt to taste
• 1 pound fresh mushrooms, sliced

METHOD

Preheat oven to 300°F.

In large stew pot or Dutch oven, cook bacon over low heat until crisp. Remove with slotted spoon and set aside.

Turn heat to high. Working in small batches, see note, brown meat on all sides. Remove each batch with slotted spoon and put in large bowl. Set aside. When all meat is browned, sprinkle with flour and black pepper. Toss to mix.

Lower heat. Add oil to remaining bacon drippings. Stir in onion, shallot, garlic, and carrot. Cook until starting to soften.

Return meat to pan. Sprinkle on thyme. Pour wine over stew and stir to mix.

Put in preheated 300°F oven and cook, tightly covered, for 1 1/2 hours. Sprinkle on salt to taste and add sliced mushrooms. Cook an additional 1 to 1 1/2 hours or until meat is tender.

Serve with egg noodles or potatoes.

Serves: 6 to 8

Contributor: Diana Farrell Serbe

It's important to work in small batches. The juices released by a large batch of meat will prevent browning. If the pan burns SLIGHTLY while browning, don't worry. It adds to the depth of the stew.

click to read about mushrooms and get more recipes

 

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