boeuf bourguignon 2, mom
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As you can see, Mom altered her original recipe...this was one of her easy yet incredible party main dish standards. Since you can make it ahead and freeze it, make this full recipe and break it up into multiple meals for your smaller family!
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yield
16 serving(s)
method
Bake
Ingredients For boeuf bourguignon 2, mom
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4 conions, chopped
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2 ccarrots, sliced
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1 cbutter
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6 lbboneless lean beef, cubed
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1 cflour
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4 tspsalt
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1 tspthyme
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3 cbeef broth
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3 cburgandy wine
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1/4 ctomato paste
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1 lbfresh mushrooms, sliced
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1 ptcherry tomatoes
How To Make boeuf bourguignon 2, mom
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1Brown onions and carrots in 1/2 c butter then remove from pan. Dredge meat in mixture of flour, salt, pepper and thyme. Brown in remaining butter on all sides, don't crowd in skillet. Add butter if necessary. Turn into large roasting pan. Pour beef broth into skillet to loosen brown bits. Add vegetables, wine and tomato paste then pour over meat. Cover tightly and bake at 325 degrees 3 hours. Remove meat from sauce. Put sauce and vegetables in blender. Return meat and sauce to casserole, add tomatoes and mushrooms. Bake another 10 min. Serve over hot buttered noodles.
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2Meat and sauce can be prepared ahead of time and refrigerated or frozen. Reheat at 325 degrees 45-60 min adding mushroom and tomatoes in last 10-15 min.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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