Beouf a la Bourguignonne

Beouf A La Bourguignonne Recipe

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Donna Hekler


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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1 Hr
1 Hr 30 Min


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  • 4 Tbsp
  • 2 1/2 lb
    boneless beef chuck:1.5 inch cubes
  • 3 Tbsp
  • 1/2 lb
    small white onions (about 12)
  • 1/2 lb
    small mushrooms
  • 2 1/2 Tbsp
  • 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
  • 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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About Beouf a la Bourguignonne

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: French
Hashtag: #comfort-food

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