Recipe#1430

Title: Beef Bourguignon 02

Newsgroups: rec.food.recipes 
 From: skthom@ccmail.monsanto.com (Sheri K. Thomasson) 
 Subject: BOEUF BOURGUIGNONNE 
 Message-ID: skthom-0603951129110001@skthom.monsanto.com 
 Date: Tue, 7 Mar 1995 22:42:06 GMT 

Serving Size:  8
 3 pounds beef round, cut in 2-inch cubes
 2 cups red wine
 2 tablespoons olive oil
 1 teaspoon salt
 1 teaspoon pepper
 1/2 teaspoon ground thyme   
 1 bay leaf
 1 celery stalk
 3 garlic cloves
 2 carrots
 3 onions
 7 tablespoons butter
 1 tablespoon olive oil
 1/4 cup all-purpose flour
 1/2 cup beef broth
 1 tablespoon tomato paste
 1 1/2 cups small white onions, par-boiled
 2 ounces mushrooms, sliced
 5 red ripe tomatoes
 1/4 teaspoon salt
 1/4 teaspoon sugar
 Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and
 bay leaf. Slice one onion, one carrot, one clove of garlic, and
 celery. Add to wine mixture. Marinate beef in this mixture for at
 least two hours and up to 24 hours. Turn occasionally. Remove meat
 and pat it dry. Strain marinade and reserve. Heat 2 tablespoons
 butter with olive oil in heavy skillet. Brown the meat quickly on
 all sides. Remove meat to a two-quart baking dish. Deglaze skillet
 with 1/4 cup reserved marinade and add to baking dish.
 Chop remaining onions, carrot, and garlic finely. Melt 1/4 cup
 butter in skillet and saute the chopped garlic, onions and carrot
 until lightly browned (about 5 minutes). Blend in flour and stir
 one minute. Add marinade, broth and tomato paste. Stir until mixture
 comes to a boil. Pour over meat. Cover, cook in 350-degree oven
 for 2-1/2 hours. Melt 1 tablespoon butter in skillet and saute
 white onions with salt and sugar until golden. Add mushrooms and
 saute for two minutes more. Add  white onions, mushrooms, and
 tomatoes to beef. Continue to bake for 10 more minutes.