Boeuf a la Bourguignonne

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Boeuf a la Bourguignonne Ingredients

4 4 L bs Beef	3 3 T ablespoons Oil
2 2 M edium	2 2 T ablespoons Flour
1 1 M edium	1/2 1/2 Baguette; Cut into 12
4 4 M edium	1 1 C love
1 1 - Bouquet Garni (see	1/4 1/4 L b Slab
2 2 - Bottles Red	1/4 1/4 L b White
Salt and Freshly Ground	Chopped Fresh Parsley

Instructions for Boeuf a la Bourguignonne

**Bouquet Garni**1 bay leaf, 2 peeled garlic cloves, 5 black peppercorns, and 1 sprig each parsley and thyme, all tied in a washed piece of cheesecloth. 1. Combine beef, carrots, onions, leeks, bouquet garni, and wine in a large bowl. Cover and marinate in refrigerator overnight. 2. Drain beef and vegetables, reserving marinade and bouqet garni. Set vegetables aside. Season beef with salt and pepper. heat oil in a casserole over medium-high heat. Brown beef, turning occasionally, 7-10 minutes. Remove beef, add vegetables and brown, stirring, 3-4 minutes. Return beef, sprinkle with flour, and cook, stirring, 1-2 minutes. Add marinade and bouquety garni. Bring to a boil, skim foam, then reduce heat to low. Cover and simmer until tender, about 2 1/2 - 3 hours. 3. For Croutons, preheat oven to 350F. Toast bread in a single layer on a cookie sheet until golden, about 10 minutes. Rub with garlic and set aside. Cook bacon in a skillet until crisp, 5-8 minutes. Remove. Increase heat to medium-high, add mushrooms and cook for 5 minutes. 4. Remove beef from pot, set aside, discard bouquet garni. Reduce sauce over medium heat until thick, about 10 minutes. Skim, then press sauce through strainer. Season with salt and pepper to taste and add beef. Garnish with parsley, bacon, mushrooms and croutons. Posted to MC-Recipe Digest V1 #215 Date: Fri, 30 Aug 1996 11:39:16 -1000 From: Stephen Brazil Suggested Wine: Cabernet, Merlot, Bourgogne Rouge Serving Ideas : Serve with a mild Starch, Salad and good Bread

Main Ingredient: BeefCuisine: Uncategorized

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