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Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 6-10 hr
Servings: 8
Recipe By: Anne Byrn
From: The Dinner Doctor
Used with permission of Workman Publishing Company
Other Meat
Beef Bourguignon is a classic French beef stew enhanced with red wine. This one has been streamlined by using pre-sliced fresh mushrooms and already peeled baby carrots. I like to cook potatoes in the microwave, slice them in half lengthwise, place them in the bottom of a serving bowl, and ladle the stew on top. Or, you can serve it as you would beef Stroganoff, over egg noodles. Either way, the stew is rib sticking and memorable.
1 cup thinly sliced pre-peeled baby carrots
4 cloves garlic, sliced
2 pounds pre-cubed lean beef stew meat
salt and black pepper
1/4 cup all-purpose flour
1 package (8-ounce) pre-sliced mushrooms
1 teaspoon dried oregano
2 bay leaves
1 can (14-ounce) low-sodium beef broth
1 cup dry red wine
2 scallions, both white and light green parts, chopped, for garnish
Pat the beef dry with paper towels and season with salt and pepper. Place the flour in a shallow bowl. Dredge the beef in the flour, then shake off the excess. Place the beef on top of the onion mixture, then scatter the mushrooms, oregano, and bay leaves on top of the beef. Pour the beef broth and red wine over the beef.
Cover the cooker and cook the beef until it is quite tender and the liquid has cooked down and thickened, 6 hours on high heat or 10 hours on low heat.
To serve, remove and discard the bay leaves. Spoon the stew into bowls and garnish with the chopped scallions.
