Delicious Beef Bourguignonne
2 pounds Munson Premium Angus Beef Stew Meat
4 slices bacon, chopped (about 4 ounces)
1/4 cup all-purpose flour
Vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup ready-to-serve beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
1 tablespoon minced garlic
2 teaspoons dried marjoram leaves, crushed
8 ounces baby carrots (about 1-3/4 cups)
8 ounces fresh pearl onions, peeled or frozen pearl onions
8 ounces mushrooms, cut in half if large
Chopped fresh parsley (optional)
1. Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
2. Lightly coat beef with flour. Heat 2 tablespoons drippings in same stockpot over medium heat until hot. Brown 1/2 of 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.
3. Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits are dissolved. Stir in wine, tomato paste, garlic, and marjoram. Return beef and bacon to stockpot; bring to boil. Reduce heat; cover tightly and simmer 1 hour.
4. Add carrots and onions to stockpot; bring to 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.
5. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.
Makes 6 servings.
Premium Steaks
