Beef Bourguignonne II
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 5 medium onions, sliced
- 1⁄2 lb fresh mushrooms
- 2 teaspoons shortening
- 2 lbs stew meat
- 1 teaspoon salt
- 1⁄2 teaspoon marjoram, Crushed
- 1⁄2 teaspoon thyme, Crushed
- 1⁄8 teaspoon pepper
- 1 1⁄2 tablespoons flour
- 3⁄4 cup beef stock
- 1 1⁄2 cups Burgundy wine
directions
- Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.
- Brown meat in same skillet; add more shortening as necessary. remove from heat.
- Sprinkle seasonings over meat.
- Mix flour and beef stock; pour into skillet.
- Heat to boiling, stirring constantly.
- Boil 1 min.
- Stir in BUrgundy.
- Cover; simmer until meat is tender, 1 1/2 to 2 hr.
- The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p>
8724616"
