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Boeuf Bourguignon Recipe

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This recipe for Boeuf Bourguignon is from Collins Family Favorite Recipes 1991-2019, 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:  
6 oz bacon
1 Tbsp olive oil
3 lbs lean stewing beef, cubes
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 tsp salt
1⁄4 tsp pepper
2 Tbsp flour
3 cups red wine
3 cups beef stock
1 Tbsp tomato paste
2 garlic cloves, minced
1 sprig thyme
1 bay leaf
1 jar white pearl onions
salt and pepper
1 bay leaf
1 sprig thyme
1 lb mushroom, quartered
2 Tbsp butter
Directions:
Directions:
Cook the bacon in a large skillet. Reserve the fat from the bacon. Add an additional tablespoon of olive oil. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides. Once browned, put in a slow cooker.

In the same oil, saute the onion and the carrot until softened. Add to the slow cooker. Toss with the salt and pepper and sprinkle with the flour. Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs. Cook 4 hours on high or 7 hours on low.

Cook the mushrooms in butter in the same skillet and set them aside untill needed. Add the mushrooms after the meat is finished cooking. Thicken sauce with cornstarch or flour if needed.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
2 Hours
Personal Notes:
Personal Notes:
Julia Child recipe

 

 

 

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