Beef Bourguignon (2)
Beef Bourguignon (2)
Rating: (1 rated)
  • 3 tablespoons (45 ml) butter, softened
  • 3 tablespoons (45 ml) unbleached all-purpose flour
  • 2 lbs (1 kg) top sirloin steak, cut into cubes
  • 3 tablespoons (45 ml) olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 cups (500 ml) light red wine
  • 2 cups (500 ml) beef broth
  • 1 shallot, peeled
  • 1 clove
  • 1 bay leaf
  • 3 carrots, peeled and diced
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • In a small bowl, combine the butter and flour. Set aside.
  • In a large ovenproof pan, brown the meat, half at a time, in the oil. Season with salt and pepper. Set aside on a plate.
  • In the same pan, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes. Add the broth and kneaded butter and bring to a boil, stirring constantly with a whisk. Add the meat, the shallot studded with the clove, and the bay leaf. Season with salt and pepper.
  • Bake, covered, for about 1 hour and 30 minutes. Add the carrots and cook, covered, for 30 to 45 minutes or until the meat is fork tender. Remove the shallot, clove, and bay leaf.
  • Description
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