Beef Bourguignon

18 ingredients
5 steps

Ingredients

  • 8 lb. meat (stew or chuck), cut into 1-1/2-inch cubes
  • Flour
  • Butter
  • Olive Oil
  • Salt and pepper
  • 3 oz. warm Brandy
  • 3/4 lb. bacon
  • 4 cloves garlic
  • 3 carrots, diced
  • 3 leeks, diced
  • 6 onions, finely chopped
  • 3 Bay leaves
  • 1-1/2 tsp. thyme
  • 2 bottles Burgundy
  • Water to cover
  • 2 lb. small boiling onions
  • 3 cans small carrots
  • 3 lb. mushrooms

Directions

  1. 1
    Cut meat and roll in flour.
  2. 2
    Brown on all sides in half butter and olive oil.
  3. 3
    Add salt and pepper.
  4. 4
    Pour in 3 ounces warm Brandy and light.
  5. 5
    Put in casserole dish.

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