Boeuf Bourguignon – Beef Veal Food Recipes

Recipe ingredients and directions:

6 medium onions, sliced thin

3 Tbsp. bacon grease

2 1/2 lbs. lean beef, cut into 1 inch cubes

1 1/2 Tbsp. flour

Salt and pepper

Pinch dried thyme

Pinch dried marjoram

1 cup beef broth or bouillon

1 1/2 cups dry, red Burgundy

1 lb. fresh mushrooms

4 Tbsp. minced fresh parsley

2 1/2 oz. (5 Tbsp.) Brandy

Saute the onions in bacon grease until they are a dark, golden

brown. Remove the onions from the skillet and reserve them. In

the same fat (add more if needed), saute the beef cubes until they

are brown on all sides. When brown, sprinkle the cubes with flour,

salt and pepper. Add marjoram and thyme. Turn the meat some more

to brown the flour, then turn everything into a Dutch oven with a

lid. Pour broth and wine into the skillet and let it bubble; stir

it up scraping up any meat bits from the bottom of the pan.

Pour broth/wine over meat in Dutch oven and stir again. Cover and

let cook very slowly over very low heat for 3 hours. Peek from

time to time; add wine if the sauce is getting too thick. At the

end of 3 hours, put in browned onions and mushrooms (cut into fairly

thick slices.) Stir again and cook for another hour. Just before

serving, stir in the brandy, cover quickly, and let sit for 5

minutes to blend.

Category: Beef Veal Recipes