Beouf A La Bourguignonne Recipe

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Beouf a la Bourguignonne

Donna Hekler

By
@dhekler

this recipe is from Bon Appetite. I have been making it since the early 70s and love it now as much as ever. I no longer use the meat paste extract, reduce the amount of butter, use more bay leaves and omit the pepper. I also use the sauce with chicken.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
1 Hr
Cook:
1 Hr 30 Min
Method:
Saute

Ingredients

4 Tbsp
butter
2 1/2 lb
boneless beef chuck:1.5 inch cubes
3 Tbsp
brandy
1/2 lb
small white onions (about 12)
1/2 lb
small mushrooms
2 1/2 Tbsp
flour
2 tsp
meat paste extract
2 Tbsp
tomato paste
1 1/2 c
burgundy wine
3/4 c
dry sherry
3/4 c
ruby port
1 can(s)
condensed beef bouillon, undiluted (10.5 oz)
1/8 tsp
pepper
1
bay leaf
butter, flour, beef, brandy, red wine, sherry, port, bouillon, onions, mushrooms, tomato paste, bay leaf

Step-By-Step

1heat 4 quart pot that can go in the oven. brown beef cubes in butter. remove
2brown onions in same pan. add mushrooms; cook for 3 minutes, stirring. stir in flour, meat and tomato pastes into butter/pan juices. blend well. add burgundy, brandy, sherry, port. stir to remove any lumps. bring mixture to boil; note the sauce should thicken. add beef, pepper, bay leaf. stir to combine.
3place in 350 degree oven for 1.5 hours, stirring occasionally. serve over buttered noodles or rice.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: French
Hashtag: #comfort-food