"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beef Bourguignon Recipe

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

Contributor:  
Contributor:  
Big Katie, courtesy of th Forum School cookbook
Added: Saturday, September 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb rump beef, cubed
1 sliced onions (mild)
24 tiny whole onions (canned okay)
1/2 c sliced mushrooms
1 c baby carrots
1/2 diced bacon slices
4 T butter
1 T flour
s crushed garlic cloves
bay leaves, thyme and parsley to taste
red wine
salt, pepper to taste
chopped parsley

Directions:
Directions:
Brown beef and onions in 3 T butter in a deep sided stew pan. Add flour and mix together over medium heat for 2 minutes. Add garlic and pour in sufficient wine to cover. Meanwhile brown bacon in 1 T butter and add to stew with herbs, salt and pepper. Cover and cook very gently for 2 hours. Remove meat and pass juices through a cheesecloth to catch fat. Return sauce and meat to pan. Add baby onions and carrots and cook 15 minutes; add mushrooms and cook another 15 minutes. Sprinkle with chopped parsley before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes, plus cooking time
Personal Notes:
Personal Notes:
Yes, this is complicated but worth the effort. Big Katie served it (mostly for company!) over egg noodles with a great salad and French bread.

 

 

 

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