beouf a la bourguignonne

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Recipe by

Donna Hekler

@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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yield 6 serving(s)

prep time 1 Hr

cook time 1 Hr 30 Min

method Saute

Ingredients For beouf a la bourguignonne

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

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

How To Make beouf a la bourguignonne

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.
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beouf a la bourguignonne

Ingredients For beouf a la bourguignonne

How To Make beouf a la bourguignonne

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