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kfamily Beef Bourguignonne

Intro:

Good food isn't hard to prepare. But I do believe that the best quality ingredients, at least the base ingredients, are important in making good food great. For example, get the best butcher style stew meat possible for a great start to this famous recipe. Note: start this recipe in the morning because it cooks a long time.

Here's what I use:

3 lbs. beef stew (cut into 1½ inch cubes)

3 tablespoons butter

1 large Onion (Cut into square pieces)

1 Clove garlic, chopped or minced

½ Cup dry red wine

1 10½ oz can condensed beef broth

2 tablespoons tomato paste

1 teaspoon thyme, crushed

1 bay leaf

Here's what I do:

Brown beef on all sides in hot butter. (See image 2) I usually get all of the other ingredients ready while the beef is browning. (See image 1) Remove beef when all redness on the outside has turned brown. (See image 3) In drippings, cook onions and garlic for 5 minutes. (See image 4). After onions start to turn translucent and soft, sprinkle with flour and slowly stir in wine, beef broth, and ½ cup of water. Stir until all flour is dissolved into liquid. Add tomato paste and cook until sauce bubbles and thickens. Add thyme, bay leaf and browned beef cubes. Season with salt and pepper to taste. Cover and simmer on low for 9 to 12 hours or a little higher simmer for 5 to 6 hours.

Serve with Fresh Homemade Bread (See Breadmaker gadget) and a salad for a simple evening meal that is all ready when you get home.

recipe adapted from the Crockery Cookbook by Marie Roberson Hamm (c) 1975 Beef Bourguignonne recipe.