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Boeuf Bourguignon Recipe

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This recipe for Boeuf Bourguignon, by , is from The Yasik Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brenda Johnson


2 1/2 lbs. beef stew meat, cubed
1 large carrot-- peeled and sliced
2 slices bacon
1 medium onion-- sliced
1 clove garlic-- minced
1 1/2 teas. salt
1/4 teas. black pepper
1 Tbsp. parsley-- chopped
1/2 teas. thyme
1 10 oz. can condensed beef broth
1 Tbsp. tomato paste
1/2 lb. fresh white mushrooms, cleaned and sliced
2 c. Burgundy wine

Cook bacon in boiling salted water for 3 minutes. Drain.
Put all ingredients, EXCEPT MUSHROOMS, into a crock pot. Mix.
Cover and cook on low for 8-10 hours.
Add mushrooms one hour before serving.

To thicken sauce, add 2 Tbsp. flour to cold water to form paste. Stir into hot mixture and cook, stirring until thick.

TIP--- I use 1/3 c. flour and put into a paper bag. I add the beef cubes and shake to coat. Heat in hot oil, turning several times to brown the meat. Then, add it to the crock pot. The flour coating helps to thicken the sauce during cooking. I also like the browned color of the meat.

Personal Notes:
Personal Notes:
I met Brenda in college and nicknamed her Smiley. She actually made this recipe in her dorm room. She would serve this with either mashed potatoes or red potatoes with butter and crusty bread. We thought this was a FEAST!! That woman got the most out of a lowly crock pot, and those of us lucky enough to be invited to her dinners were always so grateful.




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