Speaker: Beef Bourguignon, beef slow cooked in burgundy wine, peas in a pod sure, the best, just the start. First season a nice quality cubed beef with salt and pepper. Add the seasoned beef to medium glass bowl and add half a pound of pearl onions, two medium carrots peeled and chopped, three quarters of a teaspoon of marjoram, three quarters of a teaspoon of thyme, a quarter cup of chopped parsley, four cloves of minced garlic, a bay leaf, three quarters of a cup of red wine, then stir and cover.
Let this marinate for at least an hour in the refrigerator. In a skillet cook 4-5 slices of bacon and cut the bacon into pieces. Now clean and quarter half a pound of mushrooms. To the slow cooker add the meat mixture, the bacon pieces, a quarter teaspoon of thyme, a quarter teaspoon of marjoram, the quartered mushrooms and now add two thirds of a cup of red wine and two-thirds of a cup of beef broth.
Next, add two tablespoons of tomato paste and season with salt and pepper. Stir everything together and then cover. This slow cooked stew can cook for between four and eight hours depending on your schedule. Towards the end of the cooking process, blend a quarter cup of flour with the third of a cup of beef stock from the pot to make a sluree. Then add it to the stew to thicken the sauce while the cooking finishes.
Egg Noodles, Polenta, Orzo mashed, yes please. Beef Bourguignon.
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