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Beef Bourginon Recipe

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This recipe for Beef Bourginon, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Keller
Added: Friday, February 20, 2009


8 oz bacon, cut into small pieces
3 lbs. beef chuck, cut into 1 " cubes
Salt & pepper
3 T flour
3 cups Burgundy wine
3 cups beef stock
2 T tomato paste
1 T fresh rosemary, chopped
1 1/2 cups carrots, cut in chunks
2 cups pearl onions
8 oz mushrooms
1 T butter

In a Dutch oven ,saute the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Salt, pepper and flour the beef and saute until browned on all sides. Add the wine, stock, tomato paste and rosemary and bring to a boil. Simmer for about 2 hours. Slice the mushrooms and saute in melted butter. Parboil the carrots and onions until crisp tender. Add vegetables to meat and broth and heat through.

NOTE: Can be made ahead, reheating enhances the flavor.




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