boeuf bourguignon, mom
This is Mom's original recipe that was a standard for party fare at our house. Since it is such a large recipe, and you can make it ahead of time and freeze it, make it as is, but freeze in smaller quantities for multiple meals for a smaller family!
No Image
prep time
cook time
method
Bake
yield
16 serving(s)
Ingredients
- 4 cups onions, chopped
- 2 cups carrots, sliced
- 6 pounds boneless lean beef, cubed
- 1 cup flour
- 4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1/4 cup brandy, warmed
- 2 cups beef broth
- 2 cups burgandy wine
- 1/4 cup tomato paste
- 1 pint cherry tomatoes
- 1 1/2 cups fresh mushrooms, sliced
- 1/4 cup butter
- 2 pounds green beans
- 1/2 cup butter
How To Make boeuf bourguignon, mom
-
Step 1Cut beans into 1" diagonal pieces, cook and butter them. Brown mushrooms in 1/4 c butter. Brown onion and carrot in 1/2 c butter, remove from butter and save for meat. Dredge meat in flour, salt, pepper and thyme. Brown in remaining butter on all sides in several batches. Return all to pan, pour in brandy and flame. Put into casserole. Pour broth into skillet, scrape brown bits. Add meat with vegetables, wine and tomato paste. Mix well. Cover and bake at 325 degrees 3 hours. Remove meat from sauce, put through food mill, return to casserole, add tomato and mushrooms. Heat 10 more min.
-
Step 2Can be made ahead. Refrigerate or freeze. Reheat in oven 1 hour at 325 degrees, then add tomatoes and mushrooms and cook 10-15 min more.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes