Beef Bourguignon

Beef Bourguignon Recipe

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Christine Goldberg



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3 lb
stew beef, cubed
1 1/2 c
2 1/2 c
red wine
1/2 c
1/2 lb
1/2 lb
pearl onions
1 Tbsp
tomato paste
garlic cloves, minced
bay leaf
1/2 tsp
1 can(s)
beef stock
1/4 c

How to Make Beef Bourguignon


  • 1Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn occasionally.
  • 2In large heavy skillet heat half the butter until foamy.
  • 3Mix together flour with salt and pepper to taste.
  • 4Roll beef cubes in flour, place in hot butter and brown, removing cubes as they are done.
  • 5In separate skillet, heat remaining butter; add onions; stir, cover and simmer over low heat 2 minutes.
  • 6Add mushrooms, turn up heat and saute 3 minutes.
  • 7Remove from heat; add tomato paste, garlic and 1 tablespoon flour.
  • 8Mix until smooth.
  • 9Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt and pepper to taste.
  • 10Boil, reduce heat.
  • 11Simmer 15 minutes.
  • 12Add beef and simmer on low temp for 1 1/2 hours.
  • 13Remove Bay leaf.

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About Beef Bourguignon

Course/Dish: Beef
Other Tag: Quick & Easy

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