Boeuf Bourguignon

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 2 lbs beef shoulder, cut into 1 1/2 inch pieces
• salt
• pepper
• 1/4 cup olive oil
• 4 onions, thinly sliced
• 2 tablespoons flour
• 1 cup burgundy wine
• 6 carrots, cut into 1 inch pieces
• 1 garlic clove
• 1 bouquet garni (usually thyme, bay, parsley)
• 1/4 cup chopped flat leaf parsley

Recipe

• 1 season meat with salt and pepper.
• 2 in a dutch oven, heat oil.
• 3 sear meat in batches on all sides until brown.
• 4 when all meat is browned and set aside add onions to pot and lower heat to medium hight.
• 5 cook onions until soft and golden brown.
• 6 sprinkle flour over onions.
• 7 cook for about 5 more minutes then add the wine.
• 8 scrape the the bottom of the pan as you bring the wine to a boil.
• 9 return meat to the pot.
• 10 add carrots, garlic, and bouquet garni.
• 11 add enough water to cover meat (3 parts liquid to 2 parts meat).
• 12 bring to a boil.
• 13 reduce to simmer and allow to cook for 2 hours until meat is tender.
• 14 stir and scrape the bottom of th epot every 15 to 20 minutes while cooking.
• 15 also, skim off any foam or oil from the surface during cooking.
• 16 when done, remove bouquet garni and stir in chopped parsley.
• 17 serve over potatoes.