Thursday, January 22, 2009

Beef Bourguignon

"I have never cooked or even eaten this dish, but I'd heard of it. This was absolutely fabulous and smells wonderful baking! I found it on My changes are included."


1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
3 carrots, chopped
2 cloves garlic, minced
3 cups red wine (Merlot)
1 bay leaf
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (8 ounce) package fresh mushrooms sliced in thirds


Preheat oven to 350 degrees F.
In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
Melt the butter in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 9x13 baking dish.
Return the skillet to the heat and add the onion, carrots, mushrooms and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. Add 2 cups of the wine, bay leaf, parsley, and thyme; stir together and pour over meat.
Bake, covered with foil, for 2 1/2 hours. Add remaining 1 cup of wine, put cover back on and bake for 30 more minutes.


-I tenderized the meat with a tenderizing mallot
-I served this over wheat fettuccine


Anonymous said...

3 cups of merlot? This isn't a classic recipe for this dish. It would call for burgundy wine though of course any cook can use whatever wine she wishes.

Jen Black said...

I didn't say it was classic or authentic and I didn't make it up, someone else did. The recipe originally called for red wine, and I just made it with good red wine and I didn't want people to use the cheap cooking wine. If you want a classic gourmet recipe, why are you looking on If you make it and don't like it, then complain about it, until then, keep your opinions to yourself

Donna-FFW said...

You tell anonymous. Thats right. I am a girl who loves to cook next door. Not a gourmet, just someone who likes to cook and share recipes. I think you did a wonderful job! Keep up your posts!!