FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 2 >  Boeuf Bourguignon

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

BEEF BURGUNDY
(BOEUF BOURGUIGNON)

Servings: 12  
 

    6 pounds Lean Beef -- 2" chunks
    1/2 cup Bacon Grease (or Olive Oil)
                          
    Step Two
    1 quart Burgundy
    1 quart Beef stock
    2 Tablespoons Tomato Paste
    4 Cloves Garlic -- minced
    1 teaspoon Thyme
    2 whole Bay Leaves
                          
    Step Three
    2 pounds Mushrooms -- button
    2 Tablespoons Butter
    Salt and Pepper -- to taste
                          
    Step Four
    2½ cups Pearl Onions
    1 fluid ounce Butter
    Water -- as needed
                          
    Roux -- as needed
     

DIRECTIONS:

[1) Dredge beef lightly in flour, brown  lightly, Drain Fat...

[2) Add ingredients in Step Two to Beef and bring to a simmer,
Cover and place in preheated oven and cook @ 325 degrees for 2-3 hours
DRAIN.....HOLD LIQUID

[3) Saute Mushroom...Toss with some Salt and Hold Aside

[4) Use EITHER Pearl Onions OR White Onions Saute Onions lightly...
Cover HALFway with Water, Cover and Simmer for 30 minutes.
DRAIN...HOLD LIQUID.

[5) Combine Liquids from Beef & Onions, Simmer reduce a little, and thicken with Roux

[6) Add Mushrooms, Onions and Beef to liquid, and Simmer another 5 minutes.

Serving Ideas: Serve with Rice or Boiled New Potatoes.

Per serving: 692 Calories (kcal); 45g Total Fat; (64% calories from fat); 47g Protein; 8g Carbohydrate; 158mg Cholesterol; 1018mg Sodium
 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages