Beef Bourguignon – A small batch

May 31, 2011 at 4:25 pm Leave a comment

1 pound beef shoulder or round, cut into 1 – 1 1/2 inch pieces
2-3 slices bacon, diced
1 onion, thinly sliced
2 carrots, cut into 1 inch pieces
8 ounces mushrooms, quartered or sliced
1 cup pearl onions (frozen works perfectly)
1/2 cup red wine
1/2 cup stock
2 clove garlic
salt and pepper
1 bouquet garni (usually thyme, bay, and/or parsley)
1 teaspoon corn starch

Brown bacon well, remove from pan and set aside
dry meat with paper towel, sprinkle with salt & pepper
brown the meat well in bacon fat, remove from pan and set aside
add onions, carrots, and garlic to unclean pan, and brown
return meat and bacon to the pan
add stock, wine, and bouquet garni
add mushrooms
cover, bring to a boil, reduce heat and simmer for approximately 2 hours

Mix corn starch and 2 teaspoons water, make a slurry, and mix into stew while hot to thicken sauce if necessary

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Entry filed under: For One or Two, French, Main Course, Popular Ethnic Dishes. Tags: , .

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