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Beef Bourguignonne 2

  • 6servings
  • 120minutes
  • 496calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B9, B12, D
MineralsZinc, Copper, Natrium, Potassium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 5 each onions medium, sliced

  2. 2 teaspoons vegetable shortening

  3. 1 teaspoon salt

  4. 1/2 teaspoon thyme crushed

  5. 1 1/2 tablespoons flour, all-purpose

  6. 1 1/2 cups red wine burgundy

  7. 1/2 pound mushrooms fresh

  8. 2 pounds stewing beef

  9. 1/2 teaspoon marjoram crushed

  10. 1/8 teaspoon black pepper

  11. 3/4 cup beef stock prefer veal stock if possible

Instructions Jump to Ingredients ↑

  1. Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.

  2. Brown meat in same skillet; add more shortening as necessary.

  3. Remove from heat. Sprinkle seasonings over meat.

  4. Mix flour and beef stock; pour into skillet.

  5. Heat to boiling, stirring constantly. Boil 1 min.

  6. Stir in Burgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr.

  7. The liquid should always just cover the meat.

  8. If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.

  9. Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.

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