"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Burgandy Recipe

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This recipe for Beef Burgandy, by , is from The Zuchelli Family Cookbook Project, 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:  
Lisa Zuchelli

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs chuck cubed
2 clove garlic
2 cups red wine
tsp marjoram
cup olive oil
1 tsp peppercorns
1 large diced onion
3 stalks chopped celery with leaves
1 tsp salt
6 whole cloves

Directions:
Directions:
Combine all ingredients except olive oil

Marinate overnight, stirring several times

Drain, dry the beef on paper towels

Brown beef in olive oil

Add the marinade ingredients and cook for several hours.

Thicken with flour or mashed potatoes

Number Of Servings:
Number Of Servings:
Eight - Ten
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Mom's recipe - great with Tomato Casserole

 

 

 

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