"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Beef Bourguignon Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Maria da Silva
Added: Friday, September 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup all purpose flour
2 pounds 1 1/2 inch pieces beef stew meat
7 tbsp butter
1/4 cup Brandy
2 cups Burgundy wine or other dry red wine
2 cups canned beef broth
6 fresh thyme sprigs
4 large garlic cloves, chopped
3 bay leaves
1/2 tsp dried oregano

1 large onion, cut into 2 inch wedges
4 carrots, peeled, cut into 2 inch lengths
4 celery stalks, cut into 2 inch lengths
1 1/2 pounds, red skinned potatoes, peeled, quartered
1/2 pounds mushrooms

generous pinch of ground nutmeg

Directions:
Directions:
Place flour in large bowl.
Season with salt and pepper.
Add beef to flour and toss to coat.
Melt 2 tbsp butter in heavy Dutch oven over high heat.
Working in batches, add beef to pot and saute until brown on all sides, about 5 minutes per batch.
Return all mat to pot.
Add brandy; boil until almost evaporated, about 2 minutes.
Add wine, broth, thyme, garlic, bay leaves and oregano.
Cover; simmer until beef is almost tender, about 1 hour.

Meanwhile, melt 1 tbsp butter in a large nonstick skillet over medium-high heat.
Add onion; saute until brown, about 6 minutes.
Using slotted spoon, transfer to large bowl.
Melt 1 tbsp butter in same skillet.
Add carrots and celery; saute until golden, about 6 minutes.
Using slotted spoon, transfer to bowl with onions.
Melt 2 tbsp butter in same skillet.
Add potatoes; saute until brown on all sides, about 6 minutes.
Using slotted spoon, transfer to bowl with other vegetables.
Melt 1 tbsp butter in same skillet.
Add mushrooms; saute until brown on all sides, about 5 minutes.
Using slotted spoon transfer to bowl.

Add vegetables to pot with beef.
Add nutmeg.
Cover pot; simmer 45 minutes.
Uncover pot and boil liquid until thickened to sauce consistency, about 7 minutes.
Season with salt and pepper.

Number Of Servings:
Number Of Servings:
6

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

248W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!