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LOCATION: Recipes >> Beef Veal >> Beef Bourguignon 02

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Boeuf Bourguignonne
Serving Size: 8

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
7 tablespoons butter
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 cup beef broth
1 tablespoon tomato paste
1 1/2 cups small white onions, par-boiled
2 ounces mushrooms, sliced
5 red ripe tomatoes
1/4 teaspoon salt
1/4 teaspoon sugar

Combine wine, 2 tablespoons 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 1/4 cup
butter in skillet and saute the chopped garlic, onions and carrot
until lightly browned (about 5 minutes). Blend in flour and stir
one minute. Add marinade, broth and tomato paste. Stir until mixture
comes to a boil. Pour over meat. Cover, 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.


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