It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Classic Beef Bourguignon
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- #52797
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
3 pounds lean beef
1/3 cup butter
3/4 pound small mushrooms
1 cup small pearl onions, peeled
1/4 cup flour
2 cups beef bouillon
2 cups red wine
1 can (6 ounce size) tomato paste
4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon fresh thyme
1 bay leaf
black pepper
chopped fresh parsley
directions
Cut beef into bite sized cubes.
In a large skillet heat half of the butter. Add the mushrooms and brown very lightly. Remove and set aside. Add the remaining butter to the pan and brown the onions. Remove and set aside.
Add beef cubes to the pan in batches, browning on all sides. Remove cubes as done, and continue until all beef has been browned. Remove all beef cubes and set aside.
To the remaining fat in the pan stir the flour, then add the bouillon, wine and tomato paste. Bring to a boil and stir until thickened. Add garlic, salt, thyme, bay leaf and freshly ground pepper. Mix sauce and meat cubes together in a large casserole dish.
Cover and bake at 350 degrees F. for about 2 hours, until the meat is very tender. Add the onions for the last half hour of cooking time, and the mushrooms for the last 15 minutes. Remove from oven and remove bay leaf.
Sprinkle fresh parsley over top.
Can be served over Egg Noodles.
added by
jrstrmac
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
March 23, 2020
I made this a few weeks ago & only used 1 & 1/2 cups of good dry red Cabernet. I added 1/2 c. Of peas & the sliced mushrooms at the end & It turned out wonderful! So good!
August 25, 2009
The recipe was delicious EXCEPT it called for far too much wine. 8 cups was completely unnecessary. Use one bottle (which is about 3-3/4 cups) and you'll have much better results. You can add more carrots and celery if you wish (they not only add texture but also flavor). The amount of onions was a little too much. 12-18 pearl onions would have been sufficient (they were very tasty, just an abundance of them).