Beef Bourguignonne

Name: Beef Bourguignonne
Ingredients: 5 medium onions sliced; 1/2 pound mushrooms fresh; 2 teaspoons vegetable shortening; 2 pounds stewing beef; 1 teaspoon salt; 1/2 teaspoon marjoram crushed; 1/2 teaspoon thyme crushed; 18 teaspoon black pepper; 1 1/2 tablespoons flour, all-purpose; 3/4 cup beef stock prefer veal stock if possible; 1 1/2 cups burgundy wine red

11 ingredients

12 steps

Ingredients

5 medium onions sliced
1/2 pound mushrooms fresh
2 teaspoons vegetable shortening
2 pounds stewing beef
1 teaspoon salt
1/2 teaspoon marjoram crushed
1/2 teaspoon thyme crushed
18 teaspoon black pepper
1 1/2 tablespoons flour, all-purpose
3/4 cup beef stock prefer veal stock if possible
1 1/2 cups burgundy wine red

Directions

1

Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.
2

Brown meat in same skillet; add more shortening as necessary.
3

Remove from heat.
4

Sprinkle seasonings over meat.
5

Mix flour and beef stock; pour into skillet.
6

Heat to boiling, stirring constantly.
7

Boil 1 minute.
8

Stir in Burgundy.
9

Cover; simmer until meat is tender, 1 1/2 to 2 hours.
10

The liquid should always just cover the meat.
11

(If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.)
12

Gently stir in onions and mushrooms; cook uncovered 15 minutes, or until heated through.