Beef Bourguignon

Ingredients

• 3-4 lbs beef rump or sirloin tip steaks, cut into 1 inch cubes
• olive oil or peanut oil
• 1 large carrot, julienned
• 2 cups sliced onions
• 3 cups strong red wine, such as mountain red or Burgundy wine
• 2 cups strong beef stock or canned beef consomme
• 1 bay leaf
• 1 teaspoon thyme
• 1/3 teaspoon dried orange peel
• 1 large tomato, peeled and chopped
• 1 tablespoon tomato paste
• 2-3 cloves garlic
• salt and pepper
• 18-24 small white onions
• 1/2 lb fresh sliced mushrooms (or more)
• 3 tablespoons flour
• 1/2 cup water

Directions

1. 1

   Heat oil in large skillet.

2. 2

   Add as many pieces of beef to the pan as will fit without crowding.

3. 3

   Brown on all sides on fairly high heat.

4. 4

   Add more oil if needed.

5. 5

   Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.

6. 6

   Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.

7. 7

   Set casserole over heat.

8. 8

   Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.

9. 9

   Bring to a simmer, taste, and salt if necessary.

10. 10

    Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.

11. 11

    THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.

12. 12

    drain, and drop in cold water.

13. 13

    trim ends off, and slip skins off.

14. 14

    MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.

15. 15

    butter.

16. 16

    Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.

17. 17

    Stir into stew, until blended and add mushrooms and onions.

18. 18

    Cover and bake another 20-30 minutes, or until hot and bubbly.

19. 19

    I serve this over noodles for an elegant holiday entree.