beouf a la bourguignonne

Name: Beouf a la Bourguignonne
Prep time: 1 h
Cook time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 4 tablespoon(s) butter; 2 1/2 pound(s) boneless beef chuck:1.5 inch cubes; 3 tablespoon(s) brandy; 1/2 pound(s) small white onions (about 12); 1/2 pound(s) small mushrooms; 2 1/2 tablespoon(s) flour; 2 teaspoon(s) meat paste extract; 2 tablespoon(s) tomato paste; 1 1/2 cup(s) burgundy wine; 3/4 cup(s) dry sherry; 3/4 cup(s) ruby port; 1 can(s) condensed beef bouillon, undiluted (10.5 oz); 1/8 teaspoon(s) pepper; 1 - bay leaf; - butter, flour, beef, brandy, red wine, sherry, port, bouillon, onions, mushrooms, tomato paste, bay leaf

12 Pinches

Donna Hekler

Updated on Mar 25, 2015

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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prep time 1 Hr

cook time 1 Hr 30 Min

method Saute

yield 6 serving(s)

Ingredients

4 tablespoons butter
2 1/2 pounds boneless beef chuck:1.5 inch cubes
3 tablespoons brandy
1/2 pound small white onions (about 12)
1/2 pound small mushrooms
2 1/2 tablespoons flour
2 teaspoons meat paste extract
2 tablespoons tomato paste
1 1/2 cups burgundy wine
3/4 cup dry sherry
3/4 cup ruby port
1 can condensed beef bouillon, undiluted (10.5 oz)
1/8 teaspoon 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

Step 1

heat 4 quart pot that can go in the oven. brown beef cubes in butter. remove

Step 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.
Step 3

place in 350 degree oven for 1.5 hours, stirring occasionally. serve over buttered noodles or rice.
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