Beef Bourguignon Recipe: Classic French Stew

INGREDIENTS

1 to 2 boneless beef top sirloin steaks (about 3 pounds) 1/2 cup all-purpose flour 4 slices bacon, diced 3 cups Burgundy wine or beef broth 2 medium carrots, diced 1 teaspoon dried marjoram leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt Black pepper to taste 1 bay leaf 2 tablespoons vegetable oil 20 to 24 fresh pearl onions 8 small new red potatoes, cut into quarters 8 to 10 mushrooms, sliced 3 cloves garlic, minced

PREPARATION:

1. Cut steaks into 1/2-inch pieces. Coat beef with flour, shaking off excess. Set aside.
2. Cook and stir bacon in 5-quart Dutch oven over medium-high heat until partially cooked. Brown half of beef with bacon in Dutch oven over medium-high heat. Remove with slotted spoon; set aside. Brown remaining beef. Pour off drippings. Return beef and bacon to Dutch oven.
3. Stir in wine, carrots, marjoram, thyme, salt, pepper and bay leaf. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 10 minutes.
4. Meanwhile, heat oil in large saucepan over medium-high heat. Add onions, potatoes, mushrooms and garlic; cook and stir about 10 minutes. Add to Dutch oven. Cover and simmer 50 minutes or until meat is fork-tender. Discard bay leaf before serving.

This recipe appears in: French