Beef Bourguignonne for a Crowd

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“Posted in response to request. This is a hearty, low sodium version of a classical stew. The recipe is from a Medical Center in San Francisco.”
READY IN:
3hrs 45mins
SERVES:
50
UNITS:
US

Ingredients Nutrition

Directions

  1. Dry meat cubes well and coat with paprika.
  2. In a large, heavy pot, heat oil and brown meat.
  3. Mix together flour, marjoram or basil, thyme, and pepper and sprinkle over meat.
  4. Continue to brown for 10 minutes more.
  5. In another pot, cook onions, carrots, and celery in a little of the salt-free broth or water.
  6. Add vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, remaining water or broth, and soy sauce.
  7. Simmer for 2 1/2-3 hours or until beef is tender Fifteen minutes before stew is done, add sliced mushrooms (if desired) Cook noodles and drain.
  8. Serve a No.6 dipper of stew over 1 cup of noodles.
  9. Garnish with parsley.

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