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Grandma’s Boeuf (BEEF) Bourguignon Recipe

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This recipe for Grandma’s Boeuf (BEEF) Bourguignon is from Our 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:  
2-3 pounds chuck, trimmed of all fat, cut in cubes
1/2 cup flour
Salt and pepper
1 cup beef bouillon or meat extract (I have also used Kitchen Bouquet)
1/4 pound bacon, diced
1 carrot grated
1 onion, minced
1 tablespoon chopped parsley
1 bay leaf
1 teaspoon thyme
1 cup Burgundy wine
1/2 cup Sherry wine
1 pound small white onions, peeled
1 pound fresh mushrooms, cut in quarters
Directions:
Directions:
Salt and pepper beef. Roll in flour and brown in butter or oil Add any flour left over. Add bacon, carrots, minced onions, parsley, bay leaf, thyme, sherry and 1/2 cup burgundy. Add bouillon or meat extract. Bake covered until tender (approx. 2 hrs) at 350 degrees. Refrigerate.

45 minutes before serving, place pot in 350 degree oven. Brown whole onions in butter, add 1 teaspoon sugar and 1/2 cup burgundy. Cook until tender and add to beef. Brown mushrooms in better and add to beef. Cook another 15 minutes in oven. Serve with or over rice or noodles. Serves 6.
Personal Notes:
Personal Notes:
This recipe can be adjusted to suit your own taste. You may need more liquid. Use your cooking skills to make it “your dish”.

I served this for your Dad’s birthday (2005) and we all enjoyed it very much. 12/09/05

 

 

 

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