Beef Bourguignon Recipe

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Beef Bourguignon Ingredients

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

“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”
Andre Simon (1877-1970)

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Beef Bourguignon Recipe
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This is a recipe for Beef Bourguignon from the recipe cookbook of Recipes-to-go (Meat)

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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”
Andre Simon (1877-1970)

Correct Behavior Food for thought is no substitute for the real thing.
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Beef Bourguignon

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Beef Bourguignon Directions

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

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Beef Bourguignon Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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