Beef Bourguignon
photo by Sweetiebarbara
- Ready In:
- 4hrs 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1⁄4 cup butter
- 1 1⁄2 lbs boneless beef chuck, cut in 1 1/2 inch cubes (it is important to use a cheap cut of meat)
- 1⁄2 cup brandy
- 1⁄2 lb white pearl onion
- 1⁄2 lb mushroom (small, fresh)
- 2 1⁄2 tablespoons potato starch
- 4 beef bouillon cubes (dissolved in 1/4 cup water)
- 1 (6 ounce) can tomato paste
- 2 cups Burgundy wine
- 3⁄4 cup dry sherry
- 1 cup ruby port
- 1⁄4 teaspoon pepper (freshly ground, more or less, to taste)
- 1 bay leaf
directions
- Brown all Beef cubes in butter in a large Dutch oven, a few at a time.
- Do not crowd.
- In a small saucepan heat 1/4 cup of the Brandy until the vapors rise.
- Ignite and pour over the Beef.
- When the flames die, remove the beef and set aside.
- Add butter to Dutch oven and brown Onions over low heat.
- Add mushrooms and continue cooking, about 3 minutes.
- Remove Dutch oven from the heat.
- Stir in flour or starch, meat paste or cubes, and tomato paste.
- Blend well.
- Stir in Burgundy, Sherry, and Port.
- Bring just to boiling.
- Remove from heat and add Beef, Pepper, and Bay leaf.
- Bake, covered 300 degrees F for 3 to 4 hours.
- Add more Burgundy if mixture becomes too dry.
- Just before serving, again, flame 1/4 cup Brandy and pour over mixture.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.