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  • BEEF BOURGUIGON

    1 vote
    BEEF BOURGUIGON
    Prep time:
    Cook time:
    Servings: 6
    by charlene sherman
    74 recipes
    		 >
    THIS IS A RECIPE GOES BACK AS FAR AS THE 1980S THIS MY VERSION FOUND IN FRENCH BISTROS..AND IS ALWAYS A HIT WHENEVER I SERVE IT ..SERVE OVER MASHED POTATOES OR NOODLES

    Ingredients

    • 1 2lb boneless beef chuck roast
    • cut in 3/4 inch pieces
    • 2Tbspcooking oil
    • 2cups chopped onion
    • 4 cloves minced garlic
    • 2 cups Burgundy Wine
    • 1 cup beef broth
    • 1TSPDRIED THYME,MARJORAM,SALT AND PEPPER
    • 2Bay leaves
    • 4 cups whole Mushrooms
    • 4 medium carrots cut in 1/4 pieces
    • 2 cups pearl onions
    • small
    • 3tsp all purpose flour
    • 3tsp soft butter
    • 4 slices bacon cooked cooled or crumbled
    • HOT COOKED NOODLES OR MASHED POTATOES

    Directions

    1. In A 4 Quart Dutch Oven brown half the meat in hot oil,remove and brown the remaining beef onion,and garlic cook until meat is brown and onions soft
    2. Return all the meat to dutch oven stir in wine,broth,thyme,marjoram,salt pepper and bay leaves
    3. Bring to a boil
    4. Reduce heat and simmer for 45 minutes covered
    5. Add mushrooms,onions,carrots and cook another 30 minutes till tender,discard bay leaves
    6. In a small bowl stir together flour and butter until smooth,stir into meat mixture till thick and bubbly about 1 minutet then add Bacon
    7. SERVE OVER MASHED POTATOES OR HOT BUTTERED NOODLES

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