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:

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

Directions Step-By-Step

1
heat 4 quart pot that can go in the oven. brown beef cubes in butter. remove
2
brown 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.
3
place 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