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"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

Boeuf Bourguignonne Recipe

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This recipe for Boeuf Bourguignonne is from Dat's A Good One! , 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 lbs beef chuck
6 oz bacon
20 small onions
8 oz small mushrooms
2 C medium-bodied red wine (Pinot Noir)
1/2 C beef stock
1 tsp tomato paste
2 Tbsp flour
2 garlic cloves
salt and pepper to taste
Bouquet garni to flavour
1 lb carrots
2 Tbsp clarified butter
2 Tbsp brandy
Directions:
Directions:
PREPARE
Cut the meat into 2" pieces.
Dice the bacon into 1/2" pieces
Peel and chop the onions.
Peel and crush the garlic..
Peel and chop the carrots.
Warm the brandy.
Make the beef stock.
Saute the mushrooms in butter.

ASSEMBLE
Melt the butter in a large pan.
Add the onion and brown.
Add the bacon and brown.
Remove the onion and bacon - set aside.
Add the meat and brown, flambe with the brandy.
Stir in the flour and cook for 1 minute.
Add the red wine, tomato paste, crushed garlic, carrots, bouquet garni and salt and pepper.
Simmer for 1 1/2 hours.

Add the onions and bacon and cook 1/2 hour longer.
Add the mushrooms and cook for a final 15 minutes.

Serve in an earthenware casserole dish.
Can be served with roasted or smashed potatoes, rice or bread.
Number Of Servings:
Number Of Servings:
Serves 6
Personal Notes:
Personal Notes:
This is one of those dishes where one could linger around the kitchen and maybe even have a glass of the wine! Thank you Stephanie for passing on another one of Omama's favourites!

 

 

 

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