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Beef Bourguignon


8 strips Bacon

1 tbsp olive oil

2 1/2 lbs lean stewing beef cubes

2 carrot, sliced

2 stalks celery, sliced

2 Tbsp flour

3 cups white wine

2 cups beef stock

1 Tbsp tomato paste

1 tsp Thyme


-Preheat oven to 450

-Heat olive oil in a heavy pot or dutch oven. Cook bacon on medium low until fat is rendered. Remove bacon and keep fat in the pot.

-Use paper towels to dry beef - wet beef won't brown. 

-Slice carrots and celery. Set aside.

-Brown beef a few pieces at a time in the bacon fat. About 3-4 minutes per batch. Remove beef pieces to a paper towel until every piece is browned.

-Add celery and carrots to pot and saute until soft, about 5 minutes.

-Add beef back to pot. Add flour and mix until all the beef is coated. Put pot in oven for 5 minutes or until flour is browned

-Turn oven down to 325

-Add wine, beef stock, tomato paste and thyme to the pot. Add salt and pepper to taste. Cover casserole with a lid and put it back in the oven for about 2 1/2 hours.


Tags: christmas, beef, beef bourguignon, julia child, beef stew


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