Beef Bourguignonne For A Crowd Recipe

Ingredients for Beef Bourguignonne For A Crowd

• Lean Beef
• 1 tbsp paprika
• 2 tbsp olive oil
• 1/4 cup all-purpose flour
• Marjoram
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 2 large chopped onions
• 2 chopped carrots
• 2 chopped celery stalks
• Water
• Fresh Gingerroot
• 4 cloves minced garlic
• 2 bay leaves
• Burgundy Wine
• Reduced Sodium Soy Sauce
• Fresh Mushrooms
• 1 lb egg noodles
• Fresh parsley (for garnish)

How to Make Beef Bourguignonne For A Crowd

1. Pat 3 lbs beef stew cubes completely dry and generously coat with 1 tbsp paprika.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Set aside.
3. In a bowl, whisk together 1/4 cup all-purpose flour, 1 tsp dried marjoram (or basil), 1 tsp dried thyme, and 1/2 tsp black pepper. Sprinkle evenly over the browned beef.
4. Continue browning the beef and flour mixture for another 10 minutes, stirring occasionally, until lightly browned.
5. In a separate pot, sauté 2 large chopped onions, 2 chopped carrots, and 2 chopped celery stalks in 1 tbsp olive oil until softened (about 5-7 minutes).
6. Add the sautéed vegetables to the pot with the beef. Stir in 1 inch piece of grated ginger, 4 cloves minced garlic, 2 bay leaves, 1 cup dry red wine, 4 cups low-sodium beef broth or water, and 2 tbsp soy sauce.
7. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2 1/2 - 3 hours, or until the beef is incredibly tender. Fifteen minutes before serving, add 1 lb sliced cremini mushrooms. During the last 5 minutes, cook 1 lb egg noodles according to package directions, then drain.
8. Serve 6-dipper of stew over 1 cup of cooked noodles per serving.
9. Garnish with fresh parsley before serving.