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Boeuf bourguignon
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| Artist: |
_ |
| Categories: |
Casseroles, French, Meats, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| | Lbs beef chuck* | | 1/4
| cup | Buttter or margarine | | 6
| | Carrots, cut in ?in slices | | 2
| | Onions, chopped | | 2
| can | Beef broth, 13 ?oz each | | 2
| cup | Dry red wine | | 1
| can | (6-ounces) tomato paste | | 1
| | Teaspoons fines herbes | | | Salt & pepper to taste | | 1/2
| lbs | Fresh mushrooms, quarterd | | 18
| | Sm White onions, peeled | | 1/4
| cup | Flour | | 1/4
| cup | Butter or margarine | | | ROBBIE S |
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Procedures:
| 1 | *cut into 1-?inch cubes brown beef cubes on all sides in ?cup hot butter or margarine in large skillet, or slow-cooker if it has a browning unit. | | 2 | Pour beef and drippings into slow-cooker. | | 3 | Add carrots, chopped onions, chopped garlic, beef broth, wine, tomato paste, fines herbes, salt and pepper, mushrooms, and white onions. | | 4 | Cover pot and set at low. | | 5 | Cook for 10 hours. | | 6 | Remove lid and skim excess fat from surface. | | 7 | Turn heat setting to high. | | 8 | Cover and let bubble. | | 9 | In a bowl, mix flour and ?cup butter until creamy. | | 10 | Add to stew and sir until it is well blended and the stew thickens. | | 11 | Season to taste with salt and pepper. | | 12 | Serve hot with boiled potatoes. | | 13 | Yield: serves 8 |
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