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Beef Bourguignonne Recipe

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This recipe for Beef Bourguignonne, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, March 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
21/2 lb lean stew beeef
1/4 tsp. salt
3/4 tsp marjoram leaves
1/2 tsp pepper
2 tsp. oil
2 c beef broth
1/2 c red wine vinegar
2 cloves garlic, minced
12 oz baby carrots
8 oz. small whole mushrooms
8 oz. pearled onions, peeled
1/4 c water
2 tbsp. cornstarch
2 tbsp. chopped parsley

Directions:
Directions:
Combine salt, marjoram and pepper; sprinkle over beef. Brown beef (half at a time) in oil in Dutch oven. Pour off drippings. Add beef broth, red wine vinegar and garlic, stirring to combine. Cover tightly; simmer 1 hour. Add fresh carrots; continue cooking, covered, 30 minutes. Add mushrooms and pearl onions; continue cooking, covered, for 30 minutes. Combine water and cornstarch, gradually stir in broth and cook until thickened, about 10 minutes. Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
8

 

 

 

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