Beef Bourguignon

12 ingredients
11 steps

Ingredients

  • 2 lb. lean beef chuck round, cut in 1 1/2-inch cubes
  • 2 Tbsp. butter or fat
  • 2 Tbsp. sherry (heated optional)
  • 24 small white onions
  • 12 large mushrooms, quartered
  • 1 tsp. tomato paste
  • 1 tsp. browning gravy (gravy starter)
  • 3 Tbsp. flour
  • 1 c. beef consomme
  • 1 c. red wine
  • salt and pepper to taste
  • bouquet garni (1 small bay leaf, 2 sprigs thyme, marjoram and 2 Tbsp. parsley)

Directions

  1. 1
    Brown meat fast in hot fat in heavy skillet.
  2. 2
    Pour sherry over and transfer to medium casserole.
  3. 3
    Salt lightly.
  4. 4
    In remaining fat, saute onions and mushrooms lightly; stir in tomato paste, meat glaze and flour.
  5. 5
    Add slowly, consomme and 1/4 cup wine.
  6. 6
    Stir until boils.
  7. 7
    Season to taste and pour over beef in casserole.
  8. 8
    Add bouquet garni.
  9. 9
    Cover and cook in slow oven (250°) about 3 hours until meat is tender and cuts with a fork.
  10. 10
    Add remaining wine at intervals.
  11. 11
    Serves 6.

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