Boeuf Bourguinon (Beef Burgandy) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. lean beef cut into bite-size pieces
2 T bacon drippings
4 medium onions sliced
1 1/2 T flour
marjoram, thyme, accent, salt, pepper
1/2 cup beef bouillon (have extra)
1 cup red wine (have extra)
1/2 lb. mushrooms
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Directions: |
Directions:In a large heavy skillet, saute onion slices slowly until brown in bacon fat (okay, you can use vegetable or olive oil if you like). Remove to a bowl.
Saute meat in the same drippings, adding more if necessary. When brown on all sides, add flour and generous pinches of seasonings. Add bouillon and wine. Stir, then let simmer on low (just a bubble now and then) for 3 1/4 hours. the liquid may cook away so add more but in proportion (1 to 2) keeping the beef barely covered.
After 3 1/4 hours, return brown onions and add sliced mushrooms. Stir well and let cook at least 45 minutes longer. Again, it may be necesary to add more liquid.
The sauce will be thick and dark brown. You may do first part ahead and last cooking (onions and mushrooms, etc.) when at least 1 hour prior to serving time. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:Don't plan on leaving the house today |
Personal
Notes: |
Personal
Notes: I remember this as a child but haven't had it in years. After reading the recipe, I can figure out why. A dinner party favorite of my moms, the house always smelled wonderful when this was on the menu.
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