3 lb stew beef, cubed
1 1/2 cup brandy
2 1/2 cup red wine
1/2 cup butter
1/2 lb mushrooms, whole
1/2 lb pearl onion
1 tbsp tomato paste
2 each garlic cloves, chopped
1 each bay leaf
1/2 tsp thyme
1 can beef stock (10.5 oz)
1/4 cup flour
A Recipe for
Beef Bourguignon
My mother's menu consisted of two choices: Take it or leave it. |
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All happiness depends on a leisurely breakfast. |
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Hunger: One of the few cravings that cannot be appeased with another solution. |
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This Recipe for Beef Bourguignon is one of thousands in the Recipes-to-go Meat Cookbook.
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Food Tip |
This is a recipe for Beef Bourguignon from the recipe cookbook of Recipes-to-go (Meat)
Life is a banquet, and most poor suckers are starving. |
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There's too much blood in my caffeine system. |
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Old people shouldn't eat health foods. They need all the preservatives they can get. |
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An empty belly is the best cook. |
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn
occasionally. In large heavy skillet heat half the butter until
foamy.Mix together flour with salt and pepper to taste. Roll beef
cubes in flour, place in hot butter and brown, removing cubes as they
are done. In separate skillet, heat remaining butter; add onions;
stir, cover and simmer over low heat 2 min. Add mushrooms, turn up
heat and saute' 3 minutes. Remove from heat; add tomato paste,garlic
and 1 tbl flour. Mix until smooth. Add remaining brandy, red wine,
beef stock, bay leaf, thyme, salt + pepper to taste. Boil, reduce
heat. Simmer 15 min.Add beef and simmer 1 1/2 hours.
Serves: 6
Beef Bourguignon Recipe brought to you by Recipes To-Go