*  Exported from  MasterCook II  *
 
                            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
      1/4  cup           all-purpose flour
    1      tablespoon    tomato paste
      1/2  cup           beef broth
    1 1/2  cups          small white onions -- par-boiled
    2      ounces        mushrooms -- sliced
    5                    red ripe tomatoes
    1      tablespoon    butter
    1      tablespoon    olive oil
      1/4  teaspoon      salt
      1/4  teaspoon      sugar
 
 	    Combine wine, 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 two
       tablespoons butter in skillet and saute the garlic, onions and carrot
       until lightly browned (about 5 minutes). Blend in flour and stir one
       minute. Add marinade and 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.
 
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 Nutr. Assoc. : 126 0 0 0 0 0 0 0 0 261 999 0 0 117 0 0 0 0 0 0 0