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Beef Bourguignonne

  • 4servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 3 medium white onions, sliced

  2. 1/2 pound mushroom,s sliced

  3. 2 teaspoons vegetable shortening

  4. 2 pounds stew beef

  5. 1 teaspoon salt

  6. 1/2 teaspoon ground marjoram

  7. 1/2 teaspoon dried thyme

  8. 1/8 teaspoon freshly ground black pepper

  9. 1 1/2 tablespoons all-purpose flour

  10. 3/4 cup beef broth

  11. 1 1/2 cups burgundy (red) wine

Instructions Jump to Ingredients ↑

  1. In a skillet cook and stir sliced onions and sliced mushrooms in hot shortening until the onions are tender; remove and set aside.

  2. Brown stew beef in the same skillet; remove and set aside. Sprinkle salt, marjoram, thyme, and pepper over the meat.

  3. In the skillet mix flour and beef broth. Heat to boiling, stirring constantly. Boil for 1 minute. Stir in burgundy. Cover and simmer until the meat is tender, about 1 1/2 to 2 hours.

  4. The liquid should always just cover the meat; if necessary, add water. Stir in the onions and mushrooms; cook uncovered for 15 minutes.

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