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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

BEEF BOURGUIGNON Recipe

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This recipe for BEEF BOURGUIGNON is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds lean stew beef,
1 c red wine,
4 sprigs fresh parsley,
1 sprig fresh thyme,
1 bay leaf,
4 T butter,
1 onion, sliced,
1 T flour,
1/4 c beef broth,
salt and pepper to taste
2 T butter,
4 oz bacon, chopped,
12 small onions,
4 oz or more sliced mushrooms
Directions:
Directions:
In a medium bowl, combine, beef, wine, parsley, thyme and bay Leaf. Let marinate for 3 hours. Remove beef, strain and reserve marinade. Heat 4 T butter in a large saucepan over med high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion, set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinate. Return the beef mixture to the pan. Cover, and simmer for 3 hours or until beef is very tender. Heat 2 T butter in a medium skillet over med high heat. Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushroom are golden brown Serve as a garnish over beef.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Sometimes I will add cream of mushroom soup if it gets a little dry. Do NOT rush browning steps as this gives all the flavor.

 

 

 

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