Beef Bourguignon Recipe from French Hen in Tulsa, Oklahoma


Beef Bourguignon
from The French Hen in Tulsa, Oklahoma
Red wine beef stew from Burgundy.
Ingredients:
1 lb. beef tenderloin, 1/2 inch cubes		3 c. dry red wine (E.Euigal Cotes du Rhone)
1 bouquet garni (thyme, parsley, bay leaf)		2 cloves garlic, minced
1 small shallot, minced		1/2 c. carrot burnoise (very small dice)
3 Tbsp. flour		1 c. veal stock, reduced (or beef broth)
1/2 c crimini mushrooms, quartered		1/4 c. pearl onions, blanched
3 oz. crispy bacon, chopped		4x4 puff pastry square, baked until browned
Directions:
Marinate beef in wine with bouquet garni for 3 hours or overnight. Remove beef from wine and pat dry. Saute shallots, garlic and carrots in butter until translucent. Add beef and brown well. Add flour and combine well. Deglaze with red wine. Add veal stock and simmer for 45 minutes. Add mushrooms, pearl onions and bacon. Portion into individual crocks, top with warm pastry and fried onions.


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