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Beef Bourguignon

4 slices bacon, chopped
2-1/2 lbs. beef for stew, cut into 1 to 1-1/2-inch pieces
1/4 cup all-purpose flour
Vegetable oil
1 tsp. salt
1/4 tsp. pepper
1/2 cup ready-to-serve beef broth
2 cups Burgundy or other dry red wine
2 Tbsp. tomato paste
1 Tbsp. minced garlic
2 tsp. dried marjoram leaves, crushed
8 oz. package baby carrots
8 oz. fresh peeled pearl onions or frozen pearl onions
8 oz. mushrooms, cut in half if large
Chopped fresh parsley (optional)

Cook bacon in stockpot over medium heat 8–10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper-towel–lined plate. Set aside. Reserve drippings. Lightly coat beef with flour. Heat 2 Tbsp. of drippings in stockpot over medium heat until hot. Brown half of the beef; remove from stockpot. Repeat with remaining beef, adding drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings. Add broth to stockpot. Cook and stir 1–2 minutes to dissolve browned bits. Stir in wine, tomato paste, garlic, and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour. Add carrots and onions to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 30 minutes. Stir in mushrooms; continue simmering, covered, 10 to 15 minutes or until beef and vegetables are fork-tender. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired. Makes 6 servings.

 


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