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Beef Bourguignon Recipe

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This recipe for Beef Bourguignon is from The Patterson Family Cookbook, 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:  
¼ lb diced salt pork
2 lbs lean beef chuck, rump or round, cut in 2-inch cubes
1½ tsp salt
Freshly ground pepper
2 Tbsp flour
1½ cups dry red wine
1½ cups water
Herb bouquet: 1 carrot, sprig parsley, 1 bay leaf
½ tsp thyme
1 clove garlic, crushed
1 lb small onions
½ lb fresh mushrooms
minced parsley
Directions:
Directions:
Fry salt pork until crisp; drain. In 2 Tbsp of the drippings, brown beef slowly on all sides. Sprinkle with salt, few grindings pepper, and the flour. Toss to coat evenly. Place in a heavy 2 qt. casserole; add salt pork. To frying pan, add wine, water, herb bouquet and garlic. Bring to boil; pour over meat. Cover tightly.

Cook in moderate oven 350º until tender, about 2 hours. Skim off all fat. Saute raw onions and mushrooms in a little of the fat for a few minutes. Add onions to beef; cook 30 minutes. Add fresh mushrooms. Cook for 10 minutes. Adjust seasonings. Top with parsley.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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