Beef Bourguignon

Servings: 6 | Serving size: 2 cups

Cooking Time: 150 Minutes

This recipe can be multiplied by 2, 3.

Leftovers are better than fresh. Reheat gently.

Serve with one 2 ounce whole wheat or gluten-free roll.

Preheat oven to 350° F.

Place flour in a brown paper bag. In 1/2 pound batches, coat the beef cubes by shaking in the paper bag.

Place 1 tsp. of the oil in a large non-stick skillet and heat over medium heat. Add the cubed beef and brown on all sides. Be careful not to overcrowd the pan or the meat will steam. As the beef is browned on all sides, remove to a 4 quart stock pot. Repeat for the other two half pound batches of beef.

Add the 2 cups wine, the stock, 1 cup water, bay leaf, thyme, orange peel, tomato, tomato paste and the garlic cloves to the pot.

Cover and place in the oven so that beef simmers slowly.

While the stew is cooking, steam the cocktail onions until tender (about ten minutes). Set aside.

Sauté the mushrooms in a teaspoon of olive oil. Set aside.

Cook the beef, stirring occasionally, until it is tender (about 90 minutes). Remove stew from oven and pour through a colander. Remove the beef to a casserole dish; squeeze juices out of the colander and discard residue.

Return the sauce to the stock-pot. Add the remaining water and wine and heat on top of the stove to a simmer.

Make beurre manie by blending softened butter and flour until smooth.

Add the beurre manie to the sauce slowly. If added too fast, the flour will form clumps. Add the salt and pepper with the steamed onions and sautéed mushrooms. Heat through and serve.