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Beef Bourguignon
Ingredients:
- 1 1/2 teaspoons olive oil
- 1 1/2 pounds lean beef stew meat
- 2 cups vertically sliced onions
- 2 cups sliced carrots
- 1 cup diced green or red bell pepper
- 1 14 ounce can diced tomatoes, undrained
- 1 12 ounce package button mushrooms, quartered
- 1 14 ounce can reduced sodium beef broth
- 1 1/2 cups dry red wine
- 2 garlic cloves, pressed, not cut
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarsely ground black pepper
- 3 tablespoons all purpose flour
- 2 tablespoons butter, softened
- Chopped fresh flat leaf parsley
Preparation:
Heat oil in a large Dutch oven over medium high heat. Add beef in batches and cook until brown. Remove to a plate. Add onion, carrot, mushrooms and bell pepper to pan. Cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes and next 8 ingredients. Cover and bring to a simmer. Cook 2 hours or until beef is tender. Discard bay leaf. Combine flour and butter in a small bowl. Mix with your fingers or a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well. Serve in soup bowls and sprinkle with parsley. Optional: can serve over wide egg noodles.