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Beef Bourguignon Recipe

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This recipe for Beef Bourguignon, by , is from The Marriage Course, 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!

Contributor:  
Contributor:  
Wendi Knowles

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. chuck - 1" cubes
1/4 c. flour
salt and pepper to taste
8 oz. bacon - diced
1 onion - diced
6 carrots - peeled, diced
4 celery stalks
1 lb. cremini or button mushrooms - diced
2 cloves garlic - minced
1/2 cup cognac
2 cups dry red wine (burgundy is best)
2 cups beef stock
1 tbsp. tomato paste
1 tsp fresh thyme leaves
1 tbsp. brown sugar


Directions:
Directions:
Preheat oven to 350. Toss the beef in the flour with salt and pepper. In a large dutch oven cook the bacon until crispy, remove bacon leaving the fat, set aside. Increase heat to medium high and brown the beef on all sides. Remove and put in a bowl, set aside. Add the onions, carrots, celery and mushrooms to the pan and cook until softened. About 5-7 minutes. Add the garlic and cook for about 1 minute until garlic is fragrant. Remove to bowl with meat.

Deglaze the pan with the cognac, scraping up all the bits in the pan. Cook until reduced by half. Add the wine, beef stock, tomato paste, thyme, brwon sugar, salt and pepper. Bring to a boil and remove from heat. Return the meat and vegetables to the pan, cover, place in preheated oven. Cook for 1 1/2 to 2 hours.

Serve on egg noodles or smashed potatoes.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 hours

 

 

 

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