Beef, Mushroom And Peas Bourguignon Recipe
Beef Bourguignon is a recipe that can be prepared in nearly no time. Try this Beef Bourguignon recipe; I am sure you will have a huge fan following for this one!
Ingredients
| 2 pounds lean beef stew meat | ||
| Flour | 1/2 Cup (16 tbs) | |
| Oil | ||
| 1 cup beef bouillon | ||
| 2 cups burgundy, divided | ||
| Pearl onions | 1 pound, peeled | |
| 4 carrots, cut jullienne style | ||
| Parsley | 1 Tablespoon, chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| Salt | 1 1/2 Teaspoon | |
| Frozen peas package | 1 | |
| 1 jar whole button mushrooms | ||
Directions
Dredge stew meat in flour.
Conventionally brown in oil on surface unit.
Combine all ingredients except peas, mushrooms and 1/2 cup burgundy.
Cover with plastic wrap.
Insert probe into liquid.
Cook on high (9); heat & hold at 180°F for 2 hours, or until meat is tender.
Add peas and mushrooms during last half hour of cooking.
Combined 1/4 cup flour with enough water to make a paste.
Remove meat and vegetables from sauce.
Keep warm.
Stir flour paste into sauce.
Cook on high (9) for 6 minutes, or until boiling.
Stir in 1/2 cup burgundy; pour over meat and vegetables.
Conventionally brown in oil on surface unit.
Combine all ingredients except peas, mushrooms and 1/2 cup burgundy.
Cover with plastic wrap.
Insert probe into liquid.
Cook on high (9); heat & hold at 180°F for 2 hours, or until meat is tender.
Add peas and mushrooms during last half hour of cooking.
Combined 1/4 cup flour with enough water to make a paste.
Remove meat and vegetables from sauce.
Keep warm.
Stir flour paste into sauce.
Cook on high (9) for 6 minutes, or until boiling.
Stir in 1/2 cup burgundy; pour over meat and vegetables.
Chef
