Beef Bourguignon II

SJRJA 1

Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.

Modified from: Beef Bourguignon II

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Ingredients

3 h 20 m servings
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Original recipe yields 4 servings

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Directions

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  1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
  2. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
  3. Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
  4. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

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