Beef Bourguignon
photo by Sweetiebarbara
- Ready In:
- 4hrs 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 59.14 ml butter
- 680.38 g boneless beef chuck, cut in 1 1/2 inch cubes (it is important to use a cheap cut of meat)
- 118.29 ml brandy
- 226.79 g white pearl onion
- 226.79 g mushroom (small, fresh)
- 36.97 ml potato starch
- 4 beef bouillon cubes (dissolved in 1/4 cup water)
- 170.09 g can tomato paste
- 473.18 ml Burgundy wine
- 177.44 ml dry sherry
- 236.59 ml ruby port
- 1.23 ml pepper (freshly ground, more or less, to taste)
- 1 bay leaf
directions
- Brown all Beef cubes in butter in a large Dutch oven, a few at a time.
- Do not crowd.
- In a small saucepan heat 1/4 cup of the Brandy until the vapors rise.
- Ignite and pour over the Beef.
- When the flames die, remove the beef and set aside.
- Add butter to Dutch oven and brown Onions over low heat.
- Add mushrooms and continue cooking, about 3 minutes.
- Remove Dutch oven from the heat.
- Stir in flour or starch, meat paste or cubes, and tomato paste.
- Blend well.
- Stir in Burgundy, Sherry, and Port.
- Bring just to boiling.
- Remove from heat and add Beef, Pepper, and Bay leaf.
- Bake, covered 300 degrees F for 3 to 4 hours.
- Add more Burgundy if mixture becomes too dry.
- Just before serving, again, flame 1/4 cup Brandy and pour over mixture.
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RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.