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Beef bourguignonne

Beef bourguignonne
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Ingredients/Components

  • flour
  • shortening - 1/2 c
  • allspice - 1/2 tsp
  • cloves garlic - 2 item
  • onions, chopped - 1/4 lb
  • bay leaves - 2 item
  • thyme - 1 tsp
  • carrots, chopped - 1/2 lb
  • small onions - 2 lb
  • bacon slices - 1/2 lb
  • sauteed mushrooms - 1/2 lb
  • burgundy wine - 2 c
  • chuck beef, cut in 2-inch cubes - 5 lb
  • freshly minced or 1 tsp - 2 Tbsp

How to make beef bourguignonne:

Roll beef cubes in flour. Brown meat in shortening; drain off excess fat. Place in Dutch oven. Put the following in a skillet and cook until bacon is crisp: bacon, garlic, carrots, onions and parsley. Add to meat in Dutch oven. Add bay leaves, thyme, allspice and wine to meat with enough water to cover meat. Cook 1 1/2 to 2 hours until meat is tender. Brown 2 pounds small onions in shortening and cook, covered, until done. Add to meat and serve. Garnish with sauteed mushrooms.

Optional: Pour 2 ounces warm cognac or brandy over meat; ignite to concentrate and burn alcohol. Serves 12.

Recipe categories: Main dish, One Dish meal, Stew.

Rating:
Beef bourguignonne
3.7
Average rating: 3.7 of 5, total votes: 9
Cook. Time: PT2H20M
Total Time: PT2H20M


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