"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Contributor:  
Contributor:  
Debbie Keller
Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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