Boeuf Bourguignonne

Boeuf Bourguignonne Recipe:

Boeuf Bourguignonne

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   3    pounds       beef round, cut in 2-inch cubes
   2    cups          red wine
   2    tablespoons   olive oil
   1    teaspoon      salt
   1    teaspoon      pepper
    1/2 teaspoon      ground thyme
   1                   bay leaf
   1                   celery stalk
   3                   garlic cloves
   2                   carrots
   3                   onions
    1/4 cup          all-purpose flour
   1    tablespoon    tomato paste
    1/2 cup          beef broth
   1 1/2 cups          small white onions, par-boiled
   2    ounces       mushrooms, sliced
   5                   red ripe tomatoes
   1    tablespoon    butter
   1    tablespoon    olive oil
    1/4 teaspoon      salt
    1/4 teaspoon      sugar

Combine wine, olive oil, salt, pepper, thyme, and bay
leaf. Slice one onion, one carrot, one clove of
garlic, and celery. Add to wine mixture. Marinate
beef in this mixture for at least two hours and up to
24 hours. Turn occasionally. Remove meat and pat it
dry. Strain marinade and reserve.

Heat 2 tablespoons butter with olive oil in heavy
skillet. Brown the meat quickly on all sides. Remove
meat to a two-quart baking dish.

Deglaze skillet with 1/4 cup reserved marinade and add
to baking dish.

Chop remaining onions, carrot, and garlic finely. Melt
two tablespoons butter in skillet and saute the
garlic, onions and carrot until lightly browned (about
5 minutes). Blend in flour and stir one minute. Add
marinade and broth and tomato paste. Stir until
mixture comes to a boil. Pour over meat. Cover and
cook in 350-degree oven for 2-1/2 hours.

Melt 1 tablespoon butter in skillet and saute white
onions with salt and sugar until golden. Add
mushrooms and saute for two minutes more. Add white
onions, mushrooms, and tomatoes to beef. Continue to
bake for 10 more minutes.

Serves 8

Recipe by Elizabeth Powell