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Beef Stew with Wine "Beouf Bourguignonne" Recipe

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Beef Stew with Wine
Russ and Jean's 50th Anniversary - January 24, 1993

 

This recipe for Beef Stew with Wine "Beouf Bourguignonne", by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Martinson
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs lean beef stew meat cut in bite size pieces
1 large or 2 medium onions sliced
Olive oil
Butter
a Dry inexpensive Wine
Beef Broth
3 tablespoons flour
1 teaspoon salt
1 Bay Leaf
1 teaspoon Marjoram,
6 peppercorns or substitute juniper berries and rosemary for a woodsier flavor

Directions:
Directions:
Line the bottom of a slow-cooker with onion slices.
Brown the flour-dredged beef cubes in equal part olive oil and butter. Place on top of onion slices. Add the wine and beef broth to almost cover the meat (1/2 wine/ 1/2 beef broth). Add the spices and cook on high-heat for 6 hours. In the oven at 350º it takes about 2 hours. This can be served with potatoes, rice, or Bulgar wheat.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This is kind of a Julia Child no-fail stewed beef recipe. The marjoram and bay leaf give it a hint of French cooking, the juniper and rosemary give it a hint of woodsy or camping fare. The onions generally cook down to thicken the juice. For spectacular serving add 1/4 cup brandy and flambé as you present the dish. Watch out you don't burn the centerpiece or set off the smoke alarm :)

 

 

 

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