Boeuf Bourguignon Recipe
Ingredients
| Lean beef chuck | 4 Pound | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Flour | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Red wine | 1 1⁄2 Cup (24 tbs) | |
| Onions | 2 | |
| Shallots | 2 | |
| Carrot | 1 | |
| Garlic | 1 Clove (5 gm) | |
| Bouquet garni | 1 | |
| Veal knuckle | 1 | |
| Water | 2 Cup (32 tbs) | |
| Mushroom caps | 1 Pound | |
| Madeira | 1⁄4 Cup (4 tbs) | |
| Brandy | 2 Tablespoon |
Directions
Brown the beef in 3 tablespoons hot butter until all sides are well colored.
Pour off any fat.
Sprinkle meat with flour, blend in thoroughly and add salt and pepper and red wine.
In small frying pan, brown onions in 1 tablespoon hot butter.
Add onions to meat, together with shallots, carrot, garlic, bouquet garni and veal knuckle.
Add just enough water to cover meat, cover and simmer over low heat 2 hours or until meat is very tender and sauce is rich, dark brown.
Half an hour before serving time, add mushroom caps, Madeira and brandy.
Remove bouquet garni and veal bones.
Taste for seasoning, and thicken slightly with a flour-water mixture if necessary.
Serve with parsleyed potatoes.
Note: This dish may be made ahead and reheated.
Pour off any fat.
Sprinkle meat with flour, blend in thoroughly and add salt and pepper and red wine.
In small frying pan, brown onions in 1 tablespoon hot butter.
Add onions to meat, together with shallots, carrot, garlic, bouquet garni and veal knuckle.
Add just enough water to cover meat, cover and simmer over low heat 2 hours or until meat is very tender and sauce is rich, dark brown.
Half an hour before serving time, add mushroom caps, Madeira and brandy.
Remove bouquet garni and veal bones.
Taste for seasoning, and thicken slightly with a flour-water mixture if necessary.
Serve with parsleyed potatoes.
Note: This dish may be made ahead and reheated.
Chef
