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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Beef Bourguignon ~ AKA ~ Beef Burgundy Recipe

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This recipe for Beef Bourguignon ~ AKA ~ Beef Burgundy is from FAVORITE 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!
Category:
Category:
Ingredients:  
Ingredients:  
2½ lbs Stew Beef (cut into bite-size pieces)
2 Bags (½ lb) frozen pearl onions
½ lb mushrooms
2 ½ c demiglaze (beef)
2 T tomato paste
1 ½ c dry red wine (I use Pino Noir)
¾ c dry sherry
¾ c ruby port
1 c beef stock/broth
Salt & Pepper to taste
1 bay leaf
Directions:
Directions:
Dredge meat in flour seasoned with salt & pepper. Brown the meat in large skillet with a combo of olive oil and butter. Don't crowd the skillet just do in batches. Transfer brown meat to a heavy Dutch oven. Saute mushrooms and onions. Add to meat and mix well. Combine beef stock, demiglace, tomato paste and add to dutch oven. Add the 3 wines, bring to a boil and stir so the meat does not get stuck to the bottom of the pot. Cover dutch oven and place in 350º oven and bake 2 hours.

This freezes beautifully
I like to serve with buttered noodles or rice
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Really Really decadent!

 

 

 

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