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Beef Burgundy Recipe

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This recipe for Beef Burgundy, by , is from My Best of Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha B
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Quanities vary according to how many you wish to serve -- this is a very flexible recipe

2-3 lbs. Beef (Chuck or other type of roast, or even London Broil works well), cut into medium-size cubes
Olive Oil (enough to coat pan)
1 tablespoon of butter
3-4 tablespoons of flour
1-2 cans of beef broth
2-3 cups of red wine
Optional:
1-2 cups sliced button mushrooms
2-3 cups pearl onions
2-3 cups baby carrots
2-3 potatoes cut into 1" chunks
3-4 heaping teaspoons (or more) Herbs de Provence seasoning (no substitutions...you can purchase this from Williams Sonoma)

Directions:
Directions:
Lightly coat meat with flour (if you prefer, you can omit this step and thicken the stew at the end). Heat oil and butter in a Dutch Oven and brown meat, a few cubes at a time. Once meat is browned, deglaze pan with beef broth and red wine. Bring to low boil. Add remaining ingredients, make sure everything is covered with liquid (add more broth or wine), cover, and simmer til meat is tender and vegetables are cooked through. For tougher cuts of meat, let meat cook in liquid for an hour or so, then add the veggies.

Personal Notes:
Personal Notes:
You cannot cook this too long!

 

 

 

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