This is our version of Beef Bourguignon — meat, salt, fat cut down to size! And more vegies added.
INGREDIENTS
3 T. olive oil
16 ounces mushrooms, trimmed and quartered
2 lb. stew meat or boneless beef rump roast, cut into 1 inch pieces
salt and pepper to taste
1 can tomato paste
2 T. flour
3 C. red Wine –add another cup at the last 5 minutes of cooking
2 C. beef broth (or bouillion)
2 large bay leaves
1 T. crushed Thyme
3 cloves crushed garlic
1.5 T. garlic powder
5 carrots peeled and cut into 1 inch pieces
5 Stalks celery cut into 1 inch pieces
2 yellow onions, chopped coarsely
2 T. fresh parsley, chopped fine
Lawry’s Seasoned Salt – to taste
DIRECTIONS
Preheat oven to 350 degrees
In heavy pot heat oil over medium high and sautee mushrooms until browned (10 minutes or so)–transfer them to another dish
Season beef generously with pepper and braise (2-3 minutes) in pot in 1 T. oil in batches until browned– use more oil as needed. Transfer to another dish.
Add flour, tomato paste, and wine to pot. Cook and mix until gravy forms and flour is cooked — just a couple minutes.
Return beef, garlic, broth, bay leaf, thyme and garlic powder to pot with gravy. Cook 1.5 hours.
Add carrots, onions, and celery and cook another hour or 1.5.
Add mushrooms, parsley and another cup of wine and cook another 10 minutes. Adjust seasoning as needed.
Serve over cooked noodles.
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