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Beef Bourguignon Recipe

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

Contributor:  
Contributor:  

Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T olive oil
2 1/2 lbs. beef for stewing, cubed
2 red beets, quartered
1 bottle wine
1 clove garlic, chopped
1 bay leaf
3 parsley stems
2 strips of bacon, diced
1/2 c onion, chopped
1 T tomato paste
18 mushroom caps

Directions:
Directions:
Preheat oven to 275. In a large roasting pan heat olive oil over high heat and sear beef cubes. Reduce heat to medium and add beets, red wine, garlic, bay leaf, and parsley stems. Fill pot with water to cover meat. Cover roasting pan and place in oven. Roast for two hours. In a separate pan cook the bacon and onion. Add the tomato paste and cook until the natural sugars in the tomatoes carmelize. Stir in mushroom caps. Using 2-3 tablespoons of water, scrape tomato mixture into stew. Roast until meat is done, another 45-60 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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