Beef Bourguignon II Tasty Recipes

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Beef Bourguignon II

"Hearty, gentle beef in a sumptuous purple wine sauce. This is an clean and attractive dish. Definitely not the ordinary casserole."

Ingredients :

• 1/four cup all-purpose flour
• 1 teaspoon salt
• half teaspoon floor black pepper
• 2 kilos cubed stew meat
• 4 tablespoons butter
• 1 onion, chopped
• 2 carrots, chopped
• 1 clove garlic, minced
• 2 cups crimson wine
• 1 bay leaf
• three tablespoons chopped fresh parsley
• half teaspoon dried thyme
• 1 (6 ounce) can sliced mushrooms
• 1 (sixteen ounce) can canned onions

Instructions :

Prep : 20M	Cook : 4M	Ready in : 3H20M

• In a small bowl, integrate the flour, salt and floor black pepper. Coat the pork cubes with this aggregate.
• Melt the butter or margarine in a massive skillet over medium excessive warmness. Add the beef and brown nicely on all facets. Pour this into a 2 quart casserole dish.
• Return the skillet to the warmth and add the onion, carrots and garlic to it. Saute for five to ten mins, or until onion is gentle. Upload the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
• Bake, blanketed, at 350 levels F (a hundred seventy five ranges C) for two half hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 greater mins.

Notes :

• Reynolds® Aluminum foil can be used to maintain food wet, cook dinner it calmly, and make clean-up easier.

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