Boeuf a La Bourguignonne

Recipes of Meat

Ingredients for Boeuf a La Bourguignonne

• 1/4 lb. salt pork, diced
• 1/4 cup brandy
• 1/4 cup parsley, chopped
• 1/8 teaspoon pepper
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt
• - Dash Cayenne pepper
• 3 1/2 lbs. bottom round, cut in 1-inch cubes
• 1 stick (4 oz.) butter
• 4 onions, chopped
• 2 cups beef broth
• 1 1/2 cups Burgundy wine
• 1/2 teaspoon thyme
• 1/2 lb. fresh mushrooms
• 16 pearl onions

Preparation of Boeuf a La Bourguignonne

1. Marinate salt pork in brandy, parsley and pepper for 2-3 hours.

2. Combine flour, salt, pepper, and Cayenne. Dredge beef in seasoned flour and brown the meat in a heavy saucepan with half the butter. Add the onions and brown. Transfer beef and onions to a casserole with lid.

3. Drain pork, reserving marinade and brown in butter; add to beef. Deglaze skillet with marinade and 1/4 cup beef broth. Pour over meat. Add wine, thyme, and enough broth to cover meat. Cover and bake in a preheated 375º oven for 2 hours.

4. Sauté mushrooms in 2 tablespoons butter for few minutes. Add to meat.

5. Parboil the small pearl onions, drain and sauté in butter to brown lightly. Add to meat, cover, and continue cooking for 1 hour. Add more wine or broth if needed.