Beef Bourguignonne
Author: Valerie@Snap-Peas
Beef Bourguignonne
Ingredients
  • ¼ pound bacon, diced
  • ¼ cup cognac
  • ¼ cup chopped fresh parsley
  • ½ cup flour
  • 1½ teaspoon salt
  • ½ teaspoon fresh pepper
  • dash cayenne pepper
  • 3 pounds bottom round cut into 1½ inch pieces
  • ¼ pound butter
  • 4 medium onions, chopped
  • 2 cups beef stock (or as needed)
  • 1½ cups Burgundy wine
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 1 pond fresh mushrooms
  • 16 small white onions (I use frozen)
  • chopped parsley for garnish.
Instructions
  1. Marinate bacon in cognac, parsley, and ⅛ teaspoon pepper for 2-3 hours.
  2. Combine flour, salt, papper, and cayenne.
  3. Dredge beef in seasoned flour.
  4. Melt half the butter in a heavy skillet and brown meat on all sides.
  5. Add chopped onions and brown.
  6. Transfer beef and onions to a 3 quart casserole with tight fitting lid.
  7. Drain bacon, reserving marinade and brown in 1 teaspoon butter.
  8. Add to beef.
  9. Deglaze skillet with marinade and ¼ cup beef stock, add to beef.
  10. Pou over meat.
  11. Add wine, thyme, marjoram, and enough stock to cover meat.
  12. Cover and bake at 375 for 2 hours.
  13. Saute mushrooms and small onions in remaining butter until just barely cooked.
  14. Add to beef and continue cooking for i more hour.
  15. Add wine or stock as needed.
  16. Adjust seasonings and serve sprinkled with chopped parsley.
Recipe by snap-peas at https://www.snap-peas.com/2016/03/12/beef-bourguinonne/