Beef Bourguignonne Recipe

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Beef Bourguignonne Ingredients

2 3/4 lb beef roast
1/4 tsp salt
1/4 tsp marjoram
1/4 tsp thyme
1/4 tsp black pepper
1 3/4 cup beef consomme
1 3/4 cup hot water
3/4 oz flour
1/4 cup cold water
1/4 cup red wine
5 oz mushrooms, halved
11 oz pearl onions

A Recipe for
Beef Bourguignonne

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.
Ralph Waldo Emerson

This Beef Bourguignonne recipe is one of many in our Meat Category.

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This Recipe for Beef Bourguignonne is one of thousands in the Recipes-to-go Meat Cookbook.

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
Henry Miller, American writer (1891-1980)

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

When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.
Elaine Boosler

Beef Bourguignonne recipe - a tasty recipe for you to add to your collection!
What is patriotism but the love of the food one ate as a child?
Lin Yutang

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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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Time flies like an arrow. Fruit flies like a banana.
Groucho Marx (1895-1977)

Beef Bourguignonne

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."
Luigi Barzini, 'O America' (1977)

Beef Bourguignonne Directions

Brown meat. Remove from heat. Sprinkle with salt, marjoram, thyme,
and pepper. Mix consomme with hot water. Pour just enough consomme
over meat to cover and simmer 1 hr, adding consomme as needed to keep
meat covered. Mix flour with cold water and add to meat to thicken
sauce. Add half of wine and simmer for 1/2 hr. Add rest of wine and
simmer until meat is tender. Gently stir in mushrooms and onions 10
minutes before removing from heat. Serve over rice or noodles.

Serves: 10

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

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