Boeuf Bourguignon
Boeuf Bourguignon is an impressive dinner. Made with 4 lb. chuck roast, cut into 2-inch cubes, 2 1/2 c. burgundy, 1 tbsp. butter or margarine, 30 small boiling onions and 1 lb. fresh mushrooms, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Combine beef cubes and wine and marinate for 2 to 3 hours (if time allows).
Add favorite spice.
Brown onions in bacon grease until clear.
Saute mushrooms in 3 tablespoons of butter; set aside.
Pat beef cubes dry (reserve wine).
Brown in favorite drippings.
Put in 5-quart casserole.
Saute onions and carrots in skillet.
Add flour.
Stir in beef broth, wine and tomato paste. Stir in salt, thyme, garlic, pepper and parsley; pour over beef in casserole.
Bake at 325Β° for 2 1/2 to 3 hours until tender.
Add mushroom and onion mixture.
Bake an additional 20 minutes. Serve over rice.
Makes approximately 8 to 10 servings.
π· Perfect Pairings
Complete your meal with these
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