Beef Bourguignon II Best Family Recipes

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Beef Bourguignon II

"Hearty, soft beef in a luxurious pink wine sauce. This is an smooth and tasty dish. Definitely no longer the ordinary casserole."

Ingredients :

1/4 cup all-reason 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 purple wine
1 bay leaf
3 tablespoons chopped fresh parsley
half of teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions

Instructions :

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

In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this aggregate.
Melt the butter or margarine in a massive skillet over medium high warmness. Add the beef and brown properly on all aspects. Pour this right into a 2 quart casserole dish.
Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for five to ten minutes, or until onion is gentle. Upload the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
Bake, protected, at 350 degrees F (a hundred seventy five tiers C) for two half of hours. Remove cover, upload canned onions and mushroom crowns, and bake for 30 more mins.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, cook dinner it lightly, and make smooth-up simpler.

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