November 2013 – Beef Bourguignon

November 2013

Beef Bourguignon


1/4 cup all purpose flour
1 tsp salt
1/2 tsp ground black pepper
2 lbs cubed stew meat
1/4 cup butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
1 bay leaf
3 tbsp chopped fresh parsley
1/2 tsp dried thyme
1 (6 ounce) can sliced mushrooms (save the liquid)
1 (16 ounce) can canned onions


  1. In a small bowl combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
  2. Melt the butter in a large skillet over medium-high heat. Add the meat and brown well on all sides. Transfer meat into a 2 quart casserole.
  3. Return the skillet to the heat and add the onion, carrots and garlic to it. Sauté for 5 to 10 minutes or until onion is tender. Add the wine, bay leaf, parsley, thyme and liquid from the mushrooms and stir. Pour over meat.
  4. Bake, covered at 350 depress F for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns and bake for 30 minutes more.
  5. Serve with potatoes, noodles or rice.

Makes 4 servings