Recipes Included On This Page Organic Beef Stew a la Bourguignon Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Organic Beef Stew a la Bourguignon Recipe By : Laura Klein, OrganicAuthority.com Serving Size : Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade: 1 1/4 cups red wine 1 cup olive oil 1/4 cup lemon juice 5 garlic cloves -- minced 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh marjoram Stew: 4 pounds organic beef stew meat 3 tablespoons olive oil -- or vegetable oil 1/4 pound salt pork -- cut into 1-inch dice and blanched 1 cup leeks -- cleaned and chopped 1 cup carrots -- peeled and chopped 2 cups onions -- chopped 3 tablespoons minced garlic Salt and pepper 1/2 cup flour 1 bottle red wine 1 cup beef stock 28 ounces canned tomatoes -- chopped, juices reserved 1 bay leaf 2 tablespoons chopped fresh thyme 1 basket pearl onions -- blanched and peeled 1/2 pound shitake mushrooms -- sliced 4 tablespoons butter 1 Wide egg noodles Preheat oven to 350F. To marinate beef: Place meat in a medium size bowl and add wine, olive oil, lemon juice, garlic and herbs. Stir to combine. Let marinate for at least two hours to overnight. Drain meat from marinade and reserve marinade. To make stew: In a Dutch oven, heat the olive oil and render the salt pork until browned. Remove from pan and set aside. Add the leeks, carrots, onions, garlic and sauté until lightly browned. Remove from pan and set aside. In a large mixing bowl, toss the meat with the flour and salt and pepper to taste. Brown meat in batches in the Dutch oven and remove from pan. Deglaze pan with red wine. Add stock, vegetables, beef and salt pork, chopped tomatoes, reserved juices, marinade and bay leaf. Bring liquid to a simmer. Cover the pan and braise the meat until it is fork tender, about 2 1/2 to 3 hours. Meanwhile bring a pot of water to a boil. Blanch onions until tender. Remove from pot and cool. Sauté the mushrooms in butter and set aside (use the same pan to sauté the onions). Once the onions are cool, peel skins. Sauté onions until browned and set aside. Bring a large pot of water to a boil. When water comes to a rolling boil add noodles and cook until tender. When meat is cooked and tender, add pearl onions and mushrooms and heat through. Adjust seasoning with salt and pepper and serve over noodles. Chef's note: I have cooked this stew all day at 275F for 6-8 hours and it comes out beautifully. If you decide to cook this way, add another can of organic tomatoes and its juices and check it periodically throughout the day. Note. If you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and minimize your risk of exposure to pesticides, chemicals and preservatives. Contributed to the FareShare Gazette by Art in response to a request; 5 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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