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Best Boeuf Bourguignon Recipe

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

Contributor:  
Contributor:  
Mary Pickett

Category:
Category:

Ingredients:  
Ingredients:  
Butter
2-1/2 lb. boneless beef tri-tip, cut into 1-1/2 inch cubes
3 tbsp. brandy
1/2 lb. small white onions, peeled, about 12
1/2 lb. small, fresh mushrooms
2-1/2 tbsp. potato flour
2 to 2-1/2 tsp. Better than Beef Bouillon paste
2 tbsp. tomato paste
1-1/2 c. Burgundy (Pinot Noir) wine
3/4 c. dry sherry
3/4 c. ruby port
1 can (10 oz.) condensed beef broth, undiluted
1/8 tsp. pepper
1 bay leaf

Directions:
Directions:
1. Heat about 2 tbsp. butter in a 4-quart heavy-bottom, oven-proof pot with lid. In hot butter, over medium-high heat, brown beef well on all sides, about one-fourth of total of cubes at a time. Remove beef after it browns and continue until all beef is done. Add back all beef into pot.
2. In small saucepan, heat 2 tbsp. brandy just until vapor rises. Ignite with match and pour over beef. As flame dies, remove beef cubes and set aside.
3. Add 2 more tbsp. butter to pot and heat slightly. Add onions and cook over low heat, covered until onions brown slightly. Add mushrooms and cook, stirring 3 minutes. Remove pot from heat.
4.Stir in potato flour, beef paste, tomato paste until well blended. Stir in wine, sherry, port and broth.
Heat oven to 350 F.
5. Bring wine mixture jut to boiling, stirring. Remove from heat. Add beef, pepper and bay leaf. Mix well.
6. Cover pot and put in oven, stirring occasionally for 1-1/2 hours or until beef is tender, adding remaining brandy, little by little.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is better made the day before and refrigerated. Reheat gently before serving, adding extra wine to thin, if needed. Serve with thick egg noodles. This isn't difficult, although a little involved, but it is the best BB I've every tasted. It's from a McCall's Intro to French Cooking that Vinnie found in a used bookstore.

 

 

 

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