"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Beef Bourguignon Recipe

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This recipe for Beef Bourguignon, 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: Sunday, August 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
21/2 lb boneless beef chuck
Butter
3 tbsp brandy
1/2 lb small white onions, peeled
1/2 lb small fresh mushrooms
21/2 tbsp potato starch
2 to 21/2 tsp meat extract paste
2 tbsp tomato paste
11/2 c burgundy
3/4 c dry sherry
3/4 c ruby port
1 can beef broth, undiluted
1/8 tsp pepper
1 bay leaf

Directions:
Directions:
Cut beef into 11/2 inch cubes. Slowly heat 5 quart dutch oven with tight fitting lid. In 2 tablespoons hot butter, over high heat, brown beef well all over-about a fourth at a time, enough to cover bottom of dutch oven. In small saucepan heat 2 tablespoons brandy just until vapor rises, ignite; pour over beef. As flame dies, remove beef to another pan; set aside. Add 2 tablespoons butter to dutch oven; heat slightly. Add onions; cook over low heat, covered, until onions brown slightly, stirring occasionally. Then add mushrooms; cook, stirring 3 minutes. With slotted spoon, remove onions and mushrooms. Remove dutch oven from heat. Using a wooden spoon, stir in potato starch, meat extract paste and tomato paste until well blended. Stir in burgundy, sherry, port and beef broth. Preheat oven to 350. Bring wine mixture in dutch oven just to boiling, stirring; remove from heat. Add beef, pepper, bay leaf, onions, mushrooms and remaining brandy; mix well. Place a large sheet of waxed paper over top of dutch oven; place lid on top of paper. Bake covered. Stir occasionally; cook 11/2 hours, or until beef is tender when pierced with fork. Pour off liquid collected on paper. Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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