Superb beef bourguignon.

Adapted from a Published recipe by Chatelaine on 1/1/1995

Cooking time 2 hours ; Preparation time 30 minutes; Makes 8 servings

I have adapted this recipe from one that I use all the time from Chatelaine magazine, (I will post the original recipe as soon as it comes in.)  It was inspired by E's delicious stew that her mother used to make for her.  It was an absolute treat eating it with our family!  She added some purple, yellow adn orange coloured carrots, which made it extra fun!  She gave us the batch in two containers which conveniently served us for two meals. Thanks! 

Ingredients

• 1/3 cup ( 75 mL) all-purpose flour
• 1/2 tsp ( 2 mL) each of salt, pepper and paprika
• 3 lbs ( 1.5 kg) cubed stewing beef
• 2 tbsp ( 30 mL) vegetable oil
• (you can also add bacon cooked first and then brown the meat in the oil.)
• 2 onions
• 1 tbsp ( 15 mL) butter
• 2 large minced garlic cloves
• 1/4 cup ( 50 mL) chopped parsley
• 2 cups ( 500 mL) red wine
• 1 cup ( 250 mL) beef broth or bouillon
• 1-1/2 tsp ( 7 mL) dried marjoram
• 1/2 tsp ( 2 mL) freshly ground black pepper
• 1/4 tsp ( 1 mL) salt
• vegetables such as chopped carrots, celery, turnips, mushrooms are always an excellent addition.
• 1. Mix flour with salt, pepper and paprika in a medium-size bowl. Coat one-third of beef at a time with flour mixture. Heat oil in a large saucepan set over medium heat. When oil is hot, shake off excess flour and brown meat on all sides. Transfer to a plate. Brown beef in 2 more batches, adding more oil, if necessary. Save any remaining flour mixture.  Coarsely chop onions.
  2. Reduce heat to low, remove saucepan from heat and add butter to pan. Add cut vegetables, garlic and parsley. Stir well and return saucepan to low heat. Cook, stirring frequently, until onions soften, about 5 minutes. Sprinkle with remaining flour mixture.
  3. Place meat back in pan. Pour cognac over top and ignite. Then stir in wine and remaining ingredients. Cover and bring to a boil. Reduce heat to low and simmer, stirring often, until meat is fork-tender, about 2 to 2-1/2 hours. Serve hot.
  4. FREEZES well, just heat and serve! 
  5. Serve with fresh bread or over egg noodles, or mashed potatoes.