Boeuf Bourguignon
A RECIPE FROM HOUSEWIFE ECLECTIC
INGREDIENTS
- 1.5 -2 pounds of stew meat
- 1 package bacon
- 1 carrot
- 1 celery stalk
- 1/8 cup green onion
- 1 package bow-tiw pasta
- 1 Tablespoon olive oil
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Tablespoons flour
- 3 cups red grape juice
- 2 cups beef stock
- 1 Tablespoon tomato paste
PREPARATION
- Preheat oven to 450 degrees.
- Cut bacon into strips and saute bacon in 1 Tablespoon olive oil for 2 minutes until lightly brown. Put aside.
- In the same pan, saute the beef in olive oil. Be sure to pat the meat dry with a paper towel before cooking. Once the beef has seared, set aside.
- Chop the carrot, celery and green onion.
- In the same pan used to saute the meats, saute the vegetables.
- Add all ingredients to a baking dish and add 1 tsp. salt, 1/4 tsp. pepper and 2 Tablespoons flour and toss.
- Put in the oven for four minutes, then toss the dish and put it back in the oven for another four minutes.
- Turn the oven down to 325 degrees.
- Stir in 3 cups red grape juice, 2 cups beef stock and 1 Tablespoon of tomato paste. Add to the pan, just covering the meat mixture.
- Let the meal cook in the oven for 2.5 to 3 hours.
- Pull out of the oven and drain the sauce off into a sauce pan.
- Place sauce on stove and bring to a boil and then reduce to a simmer.
- Prepare bow-tie pasta to package directions.
- Serve the Boeuf Bourguignon over pasta and top with its own sauce.
MUSHROOMS INGREDIENTS
- 1 package mushrooms
- 2 Tablespoons butter
- 1 Tablespoon olive oil
MUSHROOM PREPARATION
- Add butter and olive oil to an already hot pan.
- When the butter is frothy, add the mushrooms.
- Cook until mushrooms are brown.
- Serve over Boeuf Bourguignon.