Beef Bretonne Recipe

Ingredients for Beef Bretonne

• Round Steaks
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 large onion, thinly sliced
• 1/4 cup all-purpose flour
• Pepper
• Salt
• Rosemary
• Oregano
• Burgundy Wine
• Strong Black Coffee

How to Make Beef Bretonne

1. Trim excess fat from 1.5 lbs beef stew meat and cut into 3/4-inch cubes.
2. Melt 4 tablespoons of butter in a large, deep skillet over medium-high heat.
3. Add 4 cloves of minced garlic to the melted butter.
4. Brown the beef cubes on all sides in the garlic butter. Remove beef from skillet and set aside.
5. Add 1 large onion, thinly sliced, to the skillet and cook until softened but not browned (about 5-7 minutes).
6. In a small bowl, whisk together 1/4 cup all-purpose flour with 1/2 cup beef broth until smooth.
7. Pour the flour mixture into the skillet with the onions. Add 1 cup beef broth, 1 cup heavy cream, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until the sauce slightly thickens.
8. Return the browned beef and onions to the skillet.
9. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is incredibly tender.
10. Serve the Beef Bretonne over 1 pound cooked broad egg noodles.