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Meat RecipesBeef Recipes pg 2 >  Boeuf Bourguignon


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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


[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

[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.

[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


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