Archive for June, 2007
Beef Bourginion
I love to cook. Especially when in need to relax a little bit. Cooking is my therapy, if I had an especially difficult day, I’ll take over the kitchen and make it my sanctuary. Plus, I draw great satisfaction in pleasing family and friends with my new found skills. I enjoy watching the food channel and more so surfing the net for new recipes. My father owned a successful French restaurant; my mother is an accomplished chef. We all love to eat. Here is one of my latest try, I made this beef bourguignon for some friends, every one liked it, and they really liked it. So, give it a shot, surprise someone this week end. The recipe is simple and easy to make. Let me know how it went.
Beef Bourguignon
Recipe courtesy my Mom
Recipe Summary
Prep Time: 20 minutes Cook Time: 2 hour 20 minutes
Inactive Prep Time: 15 minutes Yield: 4 to 6 servings
2 pounds beef stew cubed
1 cup all purpose flour
Salt and freshly ground pepper
1 Tbsp Olive oil
1 Tbsp Butter
1 med onion chopped
3 garlic cloves minced and finely chopped
3 carrots roughly chopped
3 cups mushrooms
2 cups frozen package perl onions
2 cups of dry red wine
2 cups beef stock or canned beef broth
1 Tbsp Thyme
Serving suggestion: with new potatoes or egg noodles and crusty bread.
Season flour with salt and pepper, roll beef cubes in flour and shake off excess flour.
Melt a tbsp butter combine with equal amount olive oil in casserole (a creuset works great here).
Brown meat on all sides on med heat, do so in different batches if need be. Take out beef and set aside.
Brown chopped onions, garlic and carrots on med heat for more less 7 minutes. Poor in red wine and deglaze bottom of casserole with wood spoon. Let wine cook and reduce for few minutes (5 to 8 min seems to do the trick). Poor in beef stock and put back reserved beef. Add thyme and perl onions. Reduce heat to a slow simmer and cook for two hours. Saute mushrooms in butter and add to casserrole near end of cooking time. Let cool and skim surplus oil from the top.