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Beef Short Ribs La Bourguignonne
4 sl Bacon, chopped
1/3 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
1/4 ts Paprika
2 lb Beef short ribs
2 Onions, finely chopped
3 Carrots, finely chopped
3 Garlic cloves, minced
1 1/2 c Red wine
1 1/2 c Beef stock
1 ts Dried thyme
1 Bay leaf
4 Carrots, thickly sliced
1/2 lb Small mushrooms
1/4 c Fresh parsley, chopped
In Dutch oven, cook bacon over medium heat; remove bacon and set aside.
In plastic bag, combine flour, salt, pepper and paprika; add ribs and shake to coat, reserving flour mixture.
Add ribs to pan; brown well, in batches [note] , over medium-high heat. Remove ribs and set aside; drain fat from pan. Add onions, carrots, garlic and reserved flour mixture to pan; reduce heat to medium. Cover and cook (adding up to 2 tb water if mixture gets too dry) for about 6 minutes or until onions are softened. Gradually stir in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze] from bottom. Bring to boil; reduce heat and simmer for 5 minutes. Return ribs and bacon to pan; simmer, covered, for 1 hour.
Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks. Add potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms; cook for 30 minutes or until ribs are tender. Stir in parsley. Discard bay leaf. Season with salt and pepper to taste.
[Note: browning meat in batches prevents meat from steaming, which happens if meat is crowded in the pan.]
Serve in big soup bowls with French bread and a green salad.
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