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Beef Bourguignon Recipe

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This recipe for Beef Bourguignon is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, 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:  
3 1/2 tbsp. olive oil
3 lbs. lean stew beef, cut into 2-inch cubes
1 onion, sliced
48 oz. beef broth
1 1/2 cups red wine
1 1/2 cups cream sherry
4 tsp. sugar
1 can tomato paste
3 garlic cloves, mashed
1 bay leaf
1/2 tsp. fresh thyme
salt and pepper
3 tbsp. butter
dash of hot sauce
1 1/2 tsp. Worcestershire sauce
2 tsp. ground cinnamon
20 pearl onions, chopped
1 lb. fresh sliced mushrooms

mashed potatoes
Directions:
Directions:
Heat olive oil in a stock pot. Pat meat dry. Add meat a few pieces at a time so not to crowd the meat and brown. Remove the browned pieces of meat. Add the sliced onions to the stock pot and sauté. When tender, pour in 1/2 cup red wine and 1/2 cup cream sherry to deglaze the pan. Add the meat back into the stock pot. Add the remaining red wine, sherry and the rest of the ingredients except for the pearl onions, butter and mushrooms. Bring pot to a simmer and then cover for 2 to 3 hours or until the meat is fork-tender. When meat is almost ready, prepare pearl onions. In a sauté pan, sauté onion and mushrooms in butter until the mushrooms begin to brown on the edges. Pour mixture into the stock pot. Boil the sauce down until it thickens. Serve over mashed potatoes.
Personal Notes:
Personal Notes:
Using frozen pearl onions saves a lot on time. You can also add peas and carrots.

 

 

 

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