Beef Bourguignonne

Name: Beef Bourguignonne
Yield: Serves 4
Cuisine: France
Ingredients: 2 bay leaves; 1 teaspoon arrowroot (optional); ½ teaspoon dried thyme; 2 cloves garlic, crushed; ½ cup diced bacon; 12 tiny white onions, peeled; 8 small carrots, peeled and cut in half lengthwise; 1 tablespoon tomato paste; 6 large mushrooms, sliced; ¼ cup all-purpose flour; ½ cup brandy; ¼ teaspoon freshly ground pepper; 1 teaspoon salt; ½ teaspoon salt; 2 cups beef bouillon; ¼ cup chopped fresh parsley; 2½ pounds round of beef, cut into I-inch cubes; ½ cup red wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

This traditional French casserole dish lends itself admirably to the clay pot, particularly the small French "poulet form."

Ingredients

2½ pounds round of beef, cut into I-inch cubes

Europe
France
Stew
Mediterranean

Method

Marinate the cubed beef overnight in ½ cup each brandy and red wine. When ready to cook, drain the beef and reserve the marinade.

Presoak a clay pot, top and bottom, in water for 15 minutes.

Combine the flour, 1 teaspoon salt, and the pepper in a paper bag, add the beef, and shake. Se