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Beef Bourguignonne Recipe

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This recipe for Beef Bourguignonne is from The Crow Family Cookbook, 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:  
4 lbs lean chuck cut in 2” cubes
¼ lbs salt pork
2 can (large) small onions
Mushrooms (any kind – maybe 3 cans)
2 garlic cloves chopped fine
Peppercorns ground coarsely
¼ teaspoon oregano
3 or 4 small slivers whole nutmeg
2 tbsp parsley
1 large bay leaf
¼ tsp marjoram
1 whole garlic clove
¼ tsp thyme
Slice of fresh orange peel
½ cup red wine
Directions:
Directions:
Wash salt port. Cut into cubes; brown it in a skillet. Remove from skillet. Drain onions well and lightly brown in fat from salt pork in same skillet. Remove onions.

Brown meat in same skillet. Grind pepper over meat. Add chopped garlic on top of meat. Lightly flour salt port and put on top of meat. Throw orange peel in skillet anywhere. Tie spices in bag and put in skillet.

Heat wine to boiling point and pour over meat. Cover tightly and put in over 250. Cook about 3 hours without removing lid. Uncover and add onions and mushrooms and cook another 30 minutes to one hour. Sprinkle with parsley when ready to serve.

Serve with French bread. Do not salt anything.

 

 

 

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