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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Bourguinonne Recipe

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This recipe for Beef Bourguinonne is from Grandma's 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:  
4 pounds lean beef cut into 1 1/2 inch cubes
1 1/2 tsp salt
1/2 cup butter
2 cups diced onion
2 cloves garlic
2 bay leaves
2 beef bullion cubes dissolved in 2 cups of water
20 small carrot strips
1/4 tsp pepper
1 diced carrot
1/4 cup flour
1/8 tsp thyme
1 1/2 cups dry red wine
20 tiny white pearl onions
1- jar mushrooms
Directions:
Directions:
Sprinkle meat with salt and pepper.

Melt 1/2 butter. Brown beef cubes. Add diced carrots and onions and saute.
Add flour, garlic bay leaf and thyme. Add wine and bouillon; stir well.

Add a little more wine or bouillon if too thick.

Cover and simmer 1 1/2 hours or until tender.

Brown whole onions and carrot strips in remaining butter. Cook covered 30 minutes longer. Add mushrooms, onions and carrot strips and cook about 10 more minutes. You can add 1/4 cup brandy just before serving if desired.

Serve over rice or noodles.
Personal Notes:
Personal Notes:
From Arlene Denando

 

 

 

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