Beef Bourguignon (Kosher)

Beef Bourguignon is a delicious holiday meal. It's fast, uses cheap or tough beef, and can be assembled and cooked in a single pot, so there is little clean up.

The beef is braised for several hours, and becomes soft and mouth watering. Traditional recipes use bacon, and perl onions. We skip these because bacon is unhealthy and frozen perl onions are gross. (I need to try fresh ones to see if there's a difference.)

Asparagus cut into 2 inch lengths is a great addition to this stew.

Ingredients

Directions

Pre-heat oven to 325°

In a heavy cast oven, or dutch oven pot brown the onions in avocado oil. Coat the beef chunks in flower and brown them, in the same pot. Add wine, broth and carrots, salt and spices. Place pot in the oven centered.

The liquids should cover the meat and carrots. If there is too much liquid braise without the lid. Periodically check the thickness of the juices, and if they are getting too thick or the meat is uncovered by the liquids, put the lid on to retain liquids.

Cook for 2 to 3 hours until beef is soft, and serve over mach potatoes or wide egg noodles.