"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Beef-Bourguignon Recipe

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This recipe for Beef-Bourguignon, by , is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Penny Delany


Vegetable oil
6 lbs. beef round for stew, cut into 1 in. chunks
3 lbs. mushrooms cut in half
2 lbs. small white onions
2 c. dry red wine
4 tsp. sugar
2 tsp. salt
2 beef bouillon packets
4 T. flour
c. sherry

In 2 large Dutch ovens over medium high heat, in 2 T. oil per pot, cook meat a small amount at a time until well browned on all sides.
With slotted spoon, remove meat to plate and set aside.
In drippings remaining in Dutch ovens (adding oil as necessary), cook mushrooms over medium heat for 5 min.
With slotted spoon remove to bowl.
In same Dutch ovens, over medium heat, cook onions until browned.
Stir in wine, sugar, salt, bouillon and 1 c. water.
Return meet to Dutch ovens and heat to boiling.
Reduce heat to low; cover and simmer for 1 hrs.
Stir in mushrooms and cook for 15 min.
Skim fat from liquid in Dutch ovens and discard.
In a cup, stir c. water and 2 T. flour (for each pot) until blended.
Gradually stir flour mixture into beef mixture.
Cook over medium heat until mixture thickens and boils.
Add sherry.

Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
I made this for a dinner party for 10 people and received rave reviews. I made the recipe in the afternoon and warmed it in the oven at 325 for 1 hour before serving.




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