Beef Bourguignon

Name: Beef Bourguignon
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)

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

Brown meat fast in hot fat in heavy skillet.
2

Pour sherry over and transfer to medium casserole.
3

Salt lightly.
4

In remaining fat, saute onions and mushrooms lightly; stir in tomato paste, meat glaze and flour.
5

Add slowly, consomme and 1/4 cup wine.
6

Stir until boils.
7

Season to taste and pour over beef in casserole.
8

Add bouquet garni.
9

Cover and cook in slow oven (250°) about 3 hours until meat is tender and cuts with a fork.
10

Add remaining wine at intervals.
11

Serves 6.