Beef Bourguignon (2)
Ингредиенты
- 3 tablespoons (45 ml) butter, softened
- 3 tablespoons (45 ml) unbleached all-purpose flour
- 2 lbs (1 kg) top sirloin steak, cut into cubes
- 3 tablespoons (45 ml) olive oil
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 2 cups (500 ml) light red wine
- 2 cups (500 ml) beef broth
- 1 shallot, peeled
- 1 clove
- 1 bay leaf
- 3 carrots, peeled and diced
- Salt and pepper
- 1/4 lb (115 g) bacon slices, about 1/4-inch (1/2-cm) thick, cut into small pieces
- 2 tablespoons (30 ml) olive oil
- 1 lb (454 g) white button mushrooms, halved or quartered depending on their size
- 2 cloves garlic, chopped
- 2 tablespoons (30 ml) chopped parsley
Инструкция
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a small bowl, combine the butter and flour. Set aside.
- In a large ovenproof pan, brown the meat, half at a time, in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pan, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes. Add the broth and kneaded butter and bring to a boil, stirring constantly with a whisk. Add the meat, the shallot studded with the clove, and the bay leaf. Season with salt and pepper.
- Bake, covered, for about 1 hour and 30 minutes. Add the carrots and cook, covered, for 30 to 45 minutes or until the meat is fork tender. Remove the shallot, clove, and bay leaf.
