 Beef Bordelaise
Makes 8 servings
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Ingredients
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1
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cup red wine
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2
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teaspoons Original TABASCO® brand Pepper Sauce
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2
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whole cloves
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1
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bayleaf
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2
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cloves garlic, divided
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6
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whole black peppercorns
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3
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pounds lean stewing beef, cut into 2-inch cubes
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4
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slices bacon, cut into small pieces
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2
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cups beef stock or canned beef bouillon
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1
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teaspoon salt
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1/2
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teaspoon dried thyme leaves
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4
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carrots, cut into 1-inch slices
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12
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small white onions
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1
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pound mushrooms, quartered
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1
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(10-ounce) package frozen green peas, cooked
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Chopped parsley
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Hot cooked noodles
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Combine wine, TABASCO® Sauce, cloves, bay leaf, 1 clove garlic and peppercorns in deep dish. Add beef cubes; toss to coat. Marinate in refrigerator 1 hour, stirring every 15 minutes.
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Cook bacon in ovenproof casserole or Dutch oven over low heat 2 to 3 minutes. Remove bacon to small dish with slotted spoon. Heat bacon drippings in casserole until very hot.
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Thinly slice remaining 1 clove garlic. Remove beef from marinade and pat dry with paper towel. Add beef and garlic to casserole; cook over high heat until beef is dark brown on all sides. Add bacon, marinade, beef stock, salt and thyme; bring to boil and cook 10 minutes. Reduce heat and simmer about 30 minutes.
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Preheat oven to 350°F. Add carrots, onions and mushrooms to beef mixture; bake 1-1/2 hours or until beef is tender. Stir in peas and adjust seasoning. Sprinkle with parsley; serve with noodles.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Printed
from fbnr.com
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