Beef and Portobello Bourguignon
| Prep Time: 30 min | Serves: 8 |
| Cooking Time: 120 min | Yield: 8 cups |
Ported from goodhousekeeping.com Bring a bit of French cuisine to the table with this tasty dinner. Slow-braised beef pairs perfectly with tender portobello mushrooms.
Ingredients
- 2 fried sliced Center Cut Seasoned Uncured Bacon
- 1 lb Beef Top Sirloin
- 1/4 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 1 lb Onion (white - Raw Chopped)
- 2 Garlic Clove
- 3 tbsp Unbleached Flour
- 2 cups Merlot
- 1 cup Water
- 1 lb Whole Carrots
- 30 oz Raw Portobello Mushrooms
- 2 tbsp Rosemary, Fresh
Directions
Preheat oven to 350°F.
Chop carrots into 1-inch chunks;Chop onions fine; crush garlic; cap and cut portobello mushrooms into 1/4-inch-wide slices; set veggies aside.
In 5- to 6-quart Dutch oven or heavy saucepot, cook bacon on medium-high 5 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; do not remove Dutch oven from heat. Season beef with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add to Dutch oven in single layer; cook 5 minutes or until browned on all sides, turning meat to brown evenly. With slotted spoon, transfer beef to large bowl; do not remove Dutch oven from heat.
Add onion and garlic and cook 5 minutes or until tender, stirring occasionally. Add flour and cook 1 minute, stirring constantly. Gradually add wine and water, stirring constantly. Heat to boiling on high. Add carrots and reserved beef with accumulated juices. Cover tightly and place in oven. Bake 1 hour to 1 hour 15 minutes or until beef is tender.
Uncover and stir in mushrooms and rosemary. Cover and bake 30 to 35 minutes or until mushrooms are tender. Stir in 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Makes about 8 cups. (Can be prepared to this point up to 2 days ahead; transfer to an airtight container and refrigerate. Reheat before serving.) Divide among serving dishes and garnish with reserved bacon and rosemary leaves.