From the Beef Entrée Collection at emealsforyou.com
The weather has been cold and dreary lately; the perfect setting for a huge pot of Beef Bourguignon. I had a very nicely trimmed chuck roast, no need for a more expensive cut of meat here, as the stew will cook for a long period. I started the meal at around 3:30 in the afternoon and the smell of the Bourguignon throughout the house was unbelievable. We opened a good bottle of wine and warmed some crunchy bread; almost like being in Paris.
|Meal:||Fall French (Distinctive Dinners)|
|1||10.5 oz can||beef consommé|
|1||bottle||wine, dry red|
|4||medium||bay leaves, whole dried|
|1||package||onions, pearl frozen|
|1||lb||mushrooms, white button|
|1||Tb||salt and pepper to taste|
Cut bacon into small pieces. Brown bacon in large pan, remove and reserve bacon. Brown beef in pan, add garlic, sauté 2 minutes, add consommé, wine (reserve 1 cup), tomato paste, bay leaves and thyme. Reduce heat and cook covered for 40 minutes, or until beef is fork tender. Add butter to a second pan; sauté onions and mushrooms for 3 minutes until slightly brown. Remove onions and mushrooms from pan; add to beef pan, deglaze onion pan with remaining cup of wine, and pour into beef pan. Make a roux with the butter and flour, cook roux until just slightly beige, stir into beef pan. Cook until thick. Add salt and pepper to taste.
Hints: Make Bourguignon up to a day in advance and cool. Reheat when ready to serve.
Warm up your house with this recipe or find several more great dishes at emealsforyou.com.