Beef -The Bomb- Bourguignon
Beef -The Bomb- Bourguignon might be just the main course you are searching for. This recipe serves 4. One serving contains 1085 calories, 60g of protein, and 73g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up rib-eye steak, garlic, salt, and a few other things to make it today. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.
Instructions
Watch how to make this recipe.
In a nonmetallic bowl, combine 3/4 cup red wine, 1 teaspoon salt, 2 teaspoons pepper and 2 tablespoons Worcestershire sauce.
Add the rib-eye steak and let marinate for 30 minutes to 1 hour.
Cook the bacon in a large saute pan, over medium low heat to slowly render the fat. When crisp, remove to a paper towel lined plate, reserving the fat in the pan.
Remove the beef from the marinade, pat dry and add to the pan with the bacon fat. Cook over medium-high heat, browning the meat on all sides.
Remove the meat from the pan, to a plate.
Add extra oil, if necessary, to amount to 2 to 3 tablespoons of total fat in the pan.
Add the carrots, parsnips, and the frozen onions. Cook until the onions are light brown, approximately 10 minutes.
Add the flour to the vegetable mixture to make a roux. When the roux begins to brown, add the garlic and cook for 2 minutes. Deglaze with the remaining red wine and stir in the beef broth. Reduce over medium heat for 10 minutes.
Add the browned beef, cooked bacon, thyme, parsley and oregano. Adjust seasonings, to taste, with remaining 1 teaspoon of salt and fresh cracked pepper.
Transfer to a serving dish, garnish with Parmesan and fried onions and serve immediately.