I know what you're thinking... that's definitely NOT beef bourguignonne in my picture! I've not lost my marbles (well all of them at least). When I received my email announcing the recipe for this week I had just got back from grocery shopping. I go to town one time a week and since I didn't know the recipe when I left home, I didn't buy the items for it. I didn't even have half of the ingredients on hand. I thought about making another trip to town, but it would have cost a lot to make this dish as written (since you have to buy red wine) and after last weeks recipe my husband didn't want to waste the money. So, I improvised... Basically all I had was the beef, spices and broth (which I had to make using bouillon...yuck). I cooked them for about an hour to get the meat tender, but it was so salty because of the bouillon I had to add sour cream making it kind of a stroganoff. It would have good if it wasn't so salty, but I believe this is a recipe I will retire!
Again, I would like to say "thank you" to the beef people for giving me the honor of being an ambassador. I've noticed several of my followers have joined in the challenge! You have until midnight, so be sure to enter my GIVEAWAY. The winner will be announced tomorrow. Good Luck :)
2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces
4 slices bacon, chopped (about 4 ounces)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
1 tablespoon minced garlic
2 teaspoons dried marjoram leaves, crushed
8 ounces baby carrots (about 1-3/4 cups)
8 ounces fresh pearl onions, peeled or frozen pearl onions
8 ounces mushrooms, cut in half if large
Chopped fresh parsley (optional)
Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings. Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Add carrots and onions to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 30 minutes. Stir in mushrooms; continue simmering, covered, 10 to 15 minutes or until beef and vegetables are fork-tender. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.
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