Boeuf Bourguignon Recipe
Ingredients
| 1/4 cup finely diced salt pork or bacon | ||
| 2 pounds lean stewing beef, cut into 1 1/2-inch cubes | ||
| Brandy | 2 Tablespoon | |
| All purpose flour | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dry red wine | 1 1/2 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| 2 medium onions, coarsely chopped | ||
| Carrot | 1 Medium, cut into pieces | |
| Garlic | 1 Clove (5gm), pressed | |
| Bouquet garni | 1 | |
| Water or beef bouillon | ||
| Mushrooms | 1/2 pound, sliced | |
Directions
In heavy skillet cook salt pork or bacon until crisp.
Brown meat in hot fat; the meat must be dark brown.
Transfer meat to casserole.
Heat brandy, pour over meat, and flame.
When flame has died down, stir flour into meat.
Season with salt and pepper and add red wine.
Add butter to fat in skillet and heat.
Brown onions in it.
To meat in casserole, add onions, carrot, garlic, bouquet garni, and enough water or bouillon to cover meat.
Simmer, covered, over lowest possible heat, or in preheated moderate oven (350°F.), for about 3 hours, or until meat is very tender and sauce dark brown.
About 30 minutes before serving time, add mushrooms.
Remove bouquet garni when dish is ready.
Serve with boiled potatoes or buttered noodles.
Makes 4 to 6 servings.
Brown meat in hot fat; the meat must be dark brown.
Transfer meat to casserole.
Heat brandy, pour over meat, and flame.
When flame has died down, stir flour into meat.
Season with salt and pepper and add red wine.
Add butter to fat in skillet and heat.
Brown onions in it.
To meat in casserole, add onions, carrot, garlic, bouquet garni, and enough water or bouillon to cover meat.
Simmer, covered, over lowest possible heat, or in preheated moderate oven (350°F.), for about 3 hours, or until meat is very tender and sauce dark brown.
About 30 minutes before serving time, add mushrooms.
Remove bouquet garni when dish is ready.
Serve with boiled potatoes or buttered noodles.
Makes 4 to 6 servings.
Chef
