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Boeuf Bourguignon (Beef Burgundy) Recipe

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This recipe for Boeuf Bourguignon (Beef Burgundy), by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Ratka
Added: Sunday, September 2, 2007


6 strips bacon(sliced and diced)
2 1/2- 3 lbs. chuck or rump roast (diced in cubes)
2 Tbsp. oil
1 medium onion
1 can beef broth
3 Tbsp. flour (to coat meat cubes)
Dashes of salt and pepper.
1 bay leaf
3/4 c. red wine
1 bunch of scallions (washed and diced)
1/2 lb. sliced white mushrooms
7 carrots (cut in half)

Fry bacon, then drain and pat dry. Brown beef cubes in oil. Place meat, bacon, salt, pepper, bay leaf and beef broth in lg. roasting pan. Slice onion on top of meat. Cover. Heat in oven on 350 and bake for 1 1/2 - 2 hrs. Then add carrots, wine, scallions and mushrooms. Bake an additional 1 hr. or until really tender. Serve with rice. Use the broth to pour over the rice.




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