This dish sounds so fancy! Well, it is not. It is simple a beef stew with vegetables and maybe wine. The word bourguignonne comes from the French meaning Bourgogne Burgundy, so bourguignonne means prepared or served in the manner of Burgundy. Now, do you feel educated on this French dish? You can call it Beef Stew if you wish, but for company, let them think they are getting an exotic dish you created.
Ingredients:
1 to 2 boneless beef top sirloin steaks [ about 3 pounds]
1/2 cup all-purpose flour
4 slices of bacon, diced
3 ups Burgundy wine or beef broth
2 medium carrots, diced
1 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
Black pepper to taste
1 bay leaf
2 tablespoons vegetable oil
20-24 fresh pearl onions
8 small new red potatoes, cut into quarter
8to 10 mushrooms , sliced
3 cloves garlic, minced.
Directions:
Cut steaks into 1/2-inch pieces. Coat beef with flour, shaking off excess. Set aside
Cook and stir bacon in 5-quart Dutch oven over medium-high heat until partially cooked. Brown half of beef with bacon in Dutch oven over medium-high heat. remove with slotted spoon; set aside. Brown remaining beef. Pour off drippings. Return beef and bacon to Dutch oven.
Stir in wine, carrots, marjoram, thyme, salt, pepper and bay leaf. Bring to a oil over high heat. Reduce heat to low. Cover and simmer to minutes.
Meanwhile, heat oil in large sauce pan over medium-high heat. Add onions, potatoes, mushrooms and garlic; cook and stir about 10 minutes. Add to Dutch oven. Cover and simmer 50 minutes or until meat is fork-tender. Discard bay leaf before serving.
Note: A Dutch oven is a thick-walled iron cooking pot with a tight-fitting lid.
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