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Name: Beef Bourguignon Casserole
Prep time: 30 min
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: not set
Ingredients: 3/4 Stick Butter; 2 tablespoons Corn Oil; 2/3 cup Smoked Lardons Blanched for 30 seconds, drained, patted dry; 2 pounds Stewing Beef Cubes; 2 Cloves Garlic Large; 1 each Carrot Diced; 1 each Leek halved and sliced; 1 each onion finely chopped; 2 tablespoons All purpose flour; 1 1/2 cups Dry red wine Full Bodied, such as Hermitage or Cotes du Rhone; 2 Cups Beef stock Generous; 1 tablespoon Tomato paste; 1 each Fresh Bouquet Garni; 12 each Pearl Onions peeled but kept whole; 12 each White Mushrooms; Salt and Pepper; Chopped Fresh Parsley To Garnish

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INGREDIENTS

3/4 Stick Butter
2 tablespoons Corn Oil
2/3 cup Smoked Lardons ; Blanched for 30 seconds, drained, patted dry
2 pounds Stewing Beef Cubes
2 Cloves Garlic ; Large
1 each Carrot ; Diced
1 each Leek ; halved and sliced
1 each onion ; finely chopped
2 tablespoons All purpose flour
1 1/2 cups Dry red wine ; Full Bodied, such as Hermitage or Cotes du Rhone
2 Cups Beef stock ; Generous
1 tablespoon Tomato paste
1 each Fresh Bouquet Garni
12 each Pearl Onions ; peeled but kept whole
12 each White Mushrooms
Salt and Pepper
Chopped Fresh Parsley ; To Garnish

INSTRUCTIONS

Preheat Oven to 300 F.

Heat 2 tablespoons of the butter and 1 tablespoon of the oil in a large, flameproof casserole. Cook the lardons over medium-high heat, stirring for 2 minutes or until begin to brown. Using slotted spoon, remove from casserole and drain on paper towels.

Add the beef chunks to the casserole and cook over high heat, stirring frequently, for 5 minutes or until browned on all sides and sealed, adding more butter and oil as needed. Using slotted spoon, transfer beef to plate.

Pour off all but tablespoons of the fat from the casserole. Add the garlic, carrot, leek and chopped onions and cook over medium heat, stirring frequently for 3 minutes, or until the onion begins to soften. Sprinkle in the flour, and salt and pepper to taste and cook, stirring constantly for 2 minutes, the remove casserole from heat.

Gradually stir in wine and stock and add tomato paste and bouquet garni, then return to heat and bring to boil, stirring and scraping any sediment from bottom of casserole.

Return beef and lardons to the casserole and add extra stock if necessary so the ingredients are covered by 1/2 inch with liquid. Slowly return to boil, then cover and cook in oven for 2 hours.

After 1.5 hours, heat 2 tablespoons of the remaining butter and remaining oil in a large sauce pan or skillet and cook the pearl onions over medium-high heat, stirring frequently, until golden all over. Using slotted spoon, transfer onions to plate.

Heat the remaining butter in the pan and cook the mushrooms, with salt and pepper to taste, stirring frequently until golden brown. Remove from pan and then stir them with the onions into the casserole and cook for an additional 30 minutes or until the beef is very tender. Serve garnished with fresh parsley.

NOTES

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Beef Bourguignon Casserole

3/4 Stick Butter
2 tablespoons Corn Oil
2/3 cup Smoked Lardons Blanched for 30 seconds, drained, patted dry
2 pounds Stewing Beef Cubes
2 Cloves Garlic Large
1 each Carrot Diced
1 each Leek halved and sliced
1 each onion finely chopped
2 tablespoons All purpose flour
1 1/2 cups Dry red wine Full Bodied, such as Hermitage or Cotes du Rhone
2 Cups Beef stock Generous
1 tablespoon Tomato paste
1 each Fresh Bouquet Garni
12 each Pearl Onions peeled but kept whole
12 each White Mushrooms
 Salt and Pepper
 Chopped Fresh Parsley To Garnish

Preheat Oven to 300 F.

Heat 2 tablespoons of the butter and 1 tablespoon of the oil in a large, flameproof casserole.  Cook the lardons over medium-high heat, stirring for 2 minutes or until begin to brown.  Using slotted spoon, remove from casserole and drain on paper towels.

Pour off all but tablespoons of the fat from the casserole.  Add the garlic, carrot, leek and chopped onions and cook over medium heat, stirring frequently for 3 minutes, or until the onion begins to soften.  Sprinkle in the flour, and salt and pepper to taste and cook, stirring  constantly for 2 minutes, the remove casserole from heat.

Gradually stir in wine and stock and add tomato paste and bouquet garni, then return to heat and bring to boil, stirring and scraping any sediment from bottom of casserole.

Return beef and lardons to the casserole and add extra stock if necessary so the ingredients are covered by 1/2 inch with liquid.  Slowly return to boil, then cover and cook in oven for 2 hours.

Heat the remaining butter in the pan and cook the mushrooms, with salt and pepper to taste, stirring frequently until golden brown.  Remove from pan and then stir them with the onions into the casserole and cook for an additional 30 minutes or until the beef is very tender.  Serve garnished with fresh parsley.

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Nutrition

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Serving Size: 1 Serving (635g)
Recipe Makes: 6 Servings

Calories: 562
Calories from Fat: 447 (80%)

Amt Per Serving		% DV

	Total Fat 49.7g	66 %
	Saturated Fat 16.8g	84 %
	Monounsaturated Fat 21.5g
	Polyunsanturated Fat 8.6g
Cholesterol 61mg		19 %
Sodium 825.5mg		28 %
Potassium 796.6mg		21 %
Total Carbohydrate 13.2g		4 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 12.1g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 562

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