Monday, February 2, 2009

Main Course Monday

French Bistro

One of my favorite main courses to make and eat is a french beef stew called beef bouruignon, it is so yummy and yet elegant enough for a dinner party. The recipe is perfect for a intimate dinner party for 4 to a large scale celebration for 50. It doubles easily and is a perfect main course to make the day before.

Beouf Bouruignon
2 tbsp. olive oil
3 lbs. stew meat
1/2 lb. thick cut bacon
1 whole onion chopped
1lb. baby carrots
1 1lb. baby portabella mushrooms ( stems removed and sliced)
1 can beef stock
1 bottle table red wine ( use any bold red, Merlot, or Cabernet)
1 sprig of fresh thyme
4 tbsp. butter
3 tbsp. flour

Heat olive oil in large stock pot on medium-high heat, add stew meat to pan in small batches. Saute until browned. Slice bacon into small pieces and add to pan, cook thoroughly. Add carrots, onions, portabellas, and lightly brown. Pour in beef stock and red wine. Add sprig of thyme to top of mixture. Top with stock pot lid and simmer on low for about 1-1/2 hours until meat is tender when pierced with a fork. Combine butter and flour together in a small bowl, slowly add to stew. Stir to combine. Let simmer for approximately 10-15 minutes. Serve immediately or let cool and refrigerate. Reheat slowly when ready to serve. May be made 1 day in advance.

Serves 6-8 guests

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