Beef Bourguignon
On May 03, 2006 in Unsorted
2 pounds beef chuck, cubed
1/2 cup butter
3 medium carrots, sliced
1 medium onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup dry wine
1/2 cup button mushrooms, quartered
1/4 cup flour
1/4 teaspoon chervil
1/4 teaspoon chives
1/4 teaspoon parsley
1/4 teaspoon tarragon
salt and pepper
- Season cubed beef with salt and pepper. Melt 1/4 cup of the butter in a large soup pot over medium-high heat and brown the beef in batches.
- Add the carrots, onion, garlic and mushrooms and coat with remaining butter.
- Add the beef broth, wine and herbs, reduce to a simmer, cover and allow to cook until meat is tender, at least several hours.
- Melt remaining butter in a pan over medium heat and stir in flour. Stir this into the pot.
- Bring pot to a boil and reduce to desired thickness. Adjust seasoning as necessary and serve.
Makes 8 servings