*  Exported from  MasterCook  *
 
                            Boeuf Bourguignonne
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 8    Preparation Time :4:45
 Categories    : Beef                             Main Dishes
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : Serve with noodles or rice.
 
 
 Nutr. Assoc. : 126 0 0 0 0 0 0 0 0 261 999 0 0 0 117 0 0 0 0 0 0