Beef Bourgeon

                                                             (Beef Stew in Red Wine)

 

4 strips bacon cut into 1 in pieces                                             1/8 tsp. marjoram                                       

21/2 lbs. stew beef                                                                         1/8 tsp. thyme

Salt and pepper to taste                                                                1 strip orange peel from a large orange

½ lb. small boiling onions                                                              t tbsp. beef stock base plus I cup water

3 Tbsps. Flour                                                                                    1 medium sized onion

1 1/2 cups dry red wine                                                                 4 whole cloves

3 Tbsps. brandy or cognac                                                            ½ lbs. mushrooms

2 cloves garlic minced or mashed                                              2 tbsps. Butter or margarine

                                                         Finely chopped parsley

Brown bacon in a heavy frying pan and remove meat. Season beef with salt and pepper; add to the bacon drippings and brown on all sides. Transfer meats and crisp bacon to a 3 qt. ovenproof casserole.  Add small onions to the drippings and brown lightly. Set aside. Sprinkle flour into the drippings and let brown slightly.  Gradually stir in wine and brandy. Add garlic, marjoram, thyme, orange peel, beef stock base, water and the medium sixed onion stuck with the cloves. Bring to a boil and pour over the meat.

Cover casserole and place in a moderately slow oven (325) for 2-21/2 hrs. or until meat is almost tender enough to serve. Add the browned onions and cook 30 mins. Longer or until meat is very tender. Quarter the mushrooms if they are large or leave whole if small.  Sauté quickly in the butter. Add the mushrooms to the meat the last 10-15 mins. Of cooking.  Sprinkle with parsley.  Makes 6-8 servings.

 

 

Notes: As the liquids reduce I keep adding red wine-makes it richer. Also, if you want to just stick in oven with less fuss, add the mushrooms and onion after sautéing them and they’ll just be a little more done-unless you are having Julia or Simone over, not many people will notice!!

Serve with garlic bread for sopping up juices-Yum!