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Beef Bourguignon Recipe

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This recipe for Beef Bourguignon, by , is from Schulz Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Hawk


1 1/2 teaspoons olive oil
1 1/2 pounds lean beef stew meat
2 cups vertically sliced onions
2 cups sliced carrots
1 cup diced red or green bell peppers
1 (14 oz) can diced tomatoes, undrained
1 (12 oz.) package button mushrooms, quartered
1 (14 oz) can reduced sodium beef broth
1 1/2 cups dry red wine
2 garlic cloves, pressed
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
3 tablespoons all purpose flour
2 tablespoons butter, softened
Chopped fresh flat leaf parsley (optional)

1) Heat oil in large Dutch oven over medium high heat. Add beef in batches
and cook until brown. Remove to plate.
2). Add onion, carrot, mushrooms and bell pepper to pan; cook, stirring
occasionally, until onion is lightly browned, about 15 minutes.
Return beff and any juices to pan. Add tomatoes and next 8 ingredients
(through black pepper). Cover and bring to a simmer. Cook
2 hours or until beef is tender. Discard bay leaf.
3) Use your fingers to mix the flour and butter to add to the sauce to help
thicken it.
Serves 6.

Number Of Servings:
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