Beef Bourguignon


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This rich meat bourguignon smells fantastic as it cooks and brings my teenaged young men running! Serve this good yet extravagant dish with potatoes, noodles, or rice.

Cooking Ingredients


    3 cups Burgundy wine

    2 onions, meagerly cut

    2 carrots, slashed

    2 tablespoons liquor

    1 clove garlic, squashed

    10 entire dark peppercorns

    1 teaspoon salt

    1 branch new parsley

    1 cove leaf

    2 pounds cubed hamburger throw broil


    4 tablespoons olive oil, isolated

    ¼ pound bacon, cubed

    2 onions, slashed

    3 tablespoons regular baking flour

    2 cloves garlic, squashed

    1 tablespoon tomato glue

    1 (10.5 ounce) can hamburger stock

    salt and pepper to taste

    4 tablespoons margarine

    1 pound new mushrooms, cut

Cooking Direction

    For the marinade: Blend wine, cut onions, carrots, cognac, garlic, peppercorns, salt, parsley, and sound leaf in an enormous glass or ceramic bowl. Add hamburger and throw to uniformly cover; cover the bowl with cling wrap and marinate in the cooler for 2 days.

    For the bourguignon: Preheat the stove to 300 degrees F (150 degrees C).

    Strain meat from the marinade and shake off overabundance; wipe off with paper towels. Strain vegetables and put away; save marinade. Heat 2 tablespoons of oil in a huge skillet over medium-high intensity. Add meat in bunches; cook until sautéed on all sides. Move sautéed meat into a different medium bowl; put away.

    Add bacon to a similar skillet; cook and mix until delicately seared. Move bacon to the bowl with sautéed meat. Channel the skillet and return it to the intensity. Pour 1 cup of saved marinade into the skillet; heat to the point of boiling while at the same time scratching the seared pieces of food off the lower part of the dish with a wooden spoon. Return this fluid to the saved marinade.

    Heat staying 2 tablespoons oil in a similar skillet. Add cleaved onions; cook and mix until simply delicate, around 2 to 3 minutes. Mix in saved onions and carrots from the marinade; blend well, then utilize an opened spoon to move vegetables into the bowl with meat.

    Return the skillet to the intensity; mix flour in dish drippings until seared, around 1 or 2 minutes. Mix in garlic and tomato glue until consolidated. Add meat stock, staying saved marinade, salt, and pepper. Heat to the point of boiling, rushing to eliminate any flour protuberances; pour over meat combination in the bowl. Move meat blend into a goulash or baking dish.

    Cook in the preheated stove until meat is delicate, around 3 hours; mix periodically and add water if necessary.

    Around 10 minutes prior to serving, liquefy margarine in a skillet over medium-high intensity. Add mushrooms and sauté until daintily carmelized, around 5 to 7 minutes; mix grows into meat combination until very much joined.