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Beef Bourguignon Iii

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Recipe Summary Beef Bourguignon Iii

This easy recipe is a firm favorite in my family for years now.

Ingredients | Courntey Cox Then And Now

2 pounds lean stew beef

1 cup red wine

4 sprigs fresh parsley

1 sprig fresh thyme

1 bay leaf

4 tablespoons butter

1 onion, sliced

1 tablespoon all-purpose flour

¼ cup beef broth

salt and ground black pepper to taste

2 tablespoons butter

4 ounces bacon, chopped

12 small onions

4 ounces button mushrooms, sliced

Directions

In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.

Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.

Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.

Info | Courntey Cox Then And Now

prep: 30 mins cook: 3 hrs 30 mins additional: 3 hrs total: 7 hrs Servings: 6 Yield: 6 servings

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