Beef Bourguignon I Tarifi

Malzemeler

• 3 cups Burgundy wine, 2 tablespoons brandy, 2 onions, thinly sliced, 2 carrots, chopped, 1 sprig fresh parsley, 1 bay leaf, 1 clove garlic, crushed, 10 whole black peppercorns, 1 teaspoon salt, 2 pounds cubed beef chuck roast, 4 tablespoons olive oil, divided, 1/4 pound bacon, cubed, 2 onions, chopped, 3 tablespoons all-purpose flour, 1 tablespoon tomato paste, 2 cloves garlic, crushed, 1 (10.5 ounce) can beef broth, salt and pepper to taste, 4 tablespoons butter, 1 pound fresh mushrooms, sliced

Hazırlanışı

1. * For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days. * Preheat oven to 300 degrees F (150 degrees C). * For Bourguignon: Strain the meat from the vegetables and marinade reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside. * In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade. * Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes. * Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish. * Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste. * About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

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