1 lb boneless beef sirloin tip roast or stewing beef
Flour + salt and pepper
Flour + salt and pepper
Vegetable oil
1/2 pound sliced bacon, chopped
1 large onion, chopped
2 large carrots, chopped in large chunks
1 leek chopped (optional, see Note)
2 cloves garlic, minced
1/2 tsp each salt and pepper
1 cup red wine, (or substitute 1 small bottle of Guinness)
1-2 cups beef broth (add as needed)
1 tbsp Worcestershire sauce
2 tbsp tomato paste
2 tsp dried thyme
2 bay leaves
2 tbsp butter
1-2 containers cremini mushrooms
Trim fat from beef; cut meat into 1-1/2-inch (4 cm) cubes and set aside. Dredge in flour/salt/pepper mixture in ziplock bag.
In Dutch oven, sauté bacon over medium-high heat until crisp; transfer to paper towel-lined plate. Drain fat from pan. Add 1 tbsp (15 mL) of the oil to pan; brown beef, in batches and adding remaining oil as necessary. Transfer to bowl. Add chopped onion, carrot, leek, garlic, salt and pepper to pan; cook over medium heat until softened, about 3 minutes. Add wine (or beer) and broth. Bring to boil, scraping up any brown bits. Add beef, Worcestershire sauce, parsley, thyme and bay leaves. Cover and braise in 325°F (160°C) oven, 2-1/2 to 3 hours adding extra broth if needed.
Fry mushrooms and butter until browned and add to beef mixture 30 minutes before serving along with the bacon bits. Can easily be made in crockpot (reduce broth). For thicker gravy, mix 2 tbsp flour with enough olive oil to make a slurry and mix into pot.
Serve with garlic mashed potatoes, carrots or roasted vegetables (asparagus, peppers).
Substitute ground beef to make base for Shepherds Pie. Add some black beans for extra fiber and change of pace. Why not? And peas if you like them 😢
Note: Leek, white and pale-green parts only, halved lengthwise, thinly sliced
Original Recipe: http://www.canadianliving.com/food/boeuf_bourguignon.php
1/2 pound sliced bacon, chopped
1 large onion, chopped
2 large carrots, chopped in large chunks
1 leek chopped (optional, see Note)
2 cloves garlic, minced
1/2 tsp each salt and pepper
1 cup red wine, (or substitute 1 small bottle of Guinness)
1-2 cups beef broth (add as needed)
1 tbsp Worcestershire sauce
2 tbsp tomato paste
2 tsp dried thyme
2 bay leaves
2 tbsp butter
1-2 containers cremini mushrooms
Trim fat from beef; cut meat into 1-1/2-inch (4 cm) cubes and set aside. Dredge in flour/salt/pepper mixture in ziplock bag.
In Dutch oven, sauté bacon over medium-high heat until crisp; transfer to paper towel-lined plate. Drain fat from pan. Add 1 tbsp (15 mL) of the oil to pan; brown beef, in batches and adding remaining oil as necessary. Transfer to bowl. Add chopped onion, carrot, leek, garlic, salt and pepper to pan; cook over medium heat until softened, about 3 minutes. Add wine (or beer) and broth. Bring to boil, scraping up any brown bits. Add beef, Worcestershire sauce, parsley, thyme and bay leaves. Cover and braise in 325°F (160°C) oven, 2-1/2 to 3 hours adding extra broth if needed.
Fry mushrooms and butter until browned and add to beef mixture 30 minutes before serving along with the bacon bits. Can easily be made in crockpot (reduce broth). For thicker gravy, mix 2 tbsp flour with enough olive oil to make a slurry and mix into pot.
Serve with garlic mashed potatoes, carrots or roasted vegetables (asparagus, peppers).
Substitute ground beef to make base for Shepherds Pie. Add some black beans for extra fiber and change of pace. Why not? And peas if you like them 😢
Note: Leek, white and pale-green parts only, halved lengthwise, thinly sliced
Original Recipe: http://www.canadianliving.com/food/boeuf_bourguignon.php
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