"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Bourguignon Recipe

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This recipe for Beef Bourguignon, by , is from The Intelligencer Cookbook Recipes, 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!

Mrs. marleen Chadha, 97 Sidney St., Belleville (1985)


3 slices bacon
3 tbsp. all-purpose flour
1/4 tsp salt
1/8 tsp pepper
1 1/2 lbs beef chuck cut into 1" cubes
2 tbsp. butter or margarine
1 c chopped onion
1 clove minced garlic
1 (13 3/4 oz) can beef broth
1 c dry red wine
1 bay leaf
1/4 tsp thyme crushed
1/2 lb fresh mushrooms
15 small white onions peeled
1/4 c chopped parsley

In a large saucepan over medium-high heat cook bacon until crisp. Remove from pot. Drain on paper towels. In shallow dish, combine flour, salt and pepper. Toss beef in mixture to coat. Add butter to bacon drippings in sauce pan. Heat over medium-high heat until butter is melted. Add beef and brown on all sides. Remove from pot. Set aside. Add chopped onion and garlic to pot and cook five min or until soft. Stir in broth, wine water and bay leaf - including the thyme. Return beef to pot and bring to a boil. Reduce heat, cover and simmer 90 min stirring occasionally. Add mushrooms and white onions. Bring to a boil. Cook uncovered for 25 min or until beef and vegetables are tender. Remove and discard bay leaf. Crumble reserved bacon and add to pot. Stir in parsley. Cook and stir two min.

Number Of Servings:
Number Of Servings:
Makes 6 Servings




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