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Boeuf Bourguignon

Ingredients

  • 1 1/2 - 2 pounds of stew meat
  • 1 pkg of bacon
  • 1 carrot
  • 1 piece of celery
  • 1/8 c. green onion
  • pasta
  • mushrooms If you want to make the butter mushrooms as well
  • beef base or bouillon
  • water
  • 3 c. of Red Wine or Grape Juice

Instructions

  • Preheat the oven to 450 degrees. Cut the bacon into strips. Saute the bacon in 1 tablespoon olive oil for 2 minutes until lightly brown. Put aside. Pat the stew meat dry with a paper towel and then in the same pan, saute the beef in oil. I usually saute about a third of the meat at a time. Set aside.
  • In the same pan, saute your chopped carrot, chopped celery and chopped green onion. Add all the ingredients to a baking dish. Add 1 tsp. salt, 1/4 tsp. pepper and 2 T. flour and toss. Put in the oven for 4 minute, then toss the dish and put back in for 4 minutes. Turn oven down to 325.
  • Stir in 3 cups of wine or juice, 2 cups of water, 1 tablespoons of tomato paste and 2 tablespoons beef base. Add to pan, just covering meat mixture. Let it simmer in the oven for 2.5- 3 hours. Pull out of oven and drain sauce off into a sauce pan. Put sauce on stove and bring to a boil and then let simmer. Prepare noodles according to package directions. While noodles are cooking, prepare the mushrooms. (See below.)
  • Serve Bouef Bourguignon over noodles, topped with mushrooms and its own sauces. Absolutely delicious.