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This recipe for BEEF BOURGUIGNON, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Volk
Added: Monday, March 10, 2008


2 1/2 lbs stew beef, cut into 1 1/2 inch chunks
2 medium carrots, diced
2 tsp sugar
6 slices bacon, diced
1 tsp salt
1/4 tsp pepper
1 1/2 lbs mushrooms, quartered
1 lb small white onions
1 med stalk celery, diced
2 Tbsp flour
1 cup red wine
1 1/4 cups beef broth
chopped parsley for garnish

In a 5 qt. Dutch oven, over med-high heat, brown beef in hot oil. Remove with slotted spoon, and set aside. In drippings, cook mushrooms for 5 minutes. Remove, and cook bacon, onions, carrots, and celery, until bacon and vegetables are browned. Stir in wine, sugar, salt & pepper, and broth. Return meat to pot, and bring to a boil, over high heat. Reduce heat to low, and simmer, covered, for 1 1/2 hours, until meat is tender, stirring occasionally. When meat is tender, add mushrooms. Continue cooking for about 15 minutes. Mix flour with 1/4 cup water, to make a slurry. Gradually stir into beef mixture over medium heat, stirring until the broth thickens.




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