Recipe#1429

Title: Beef Bourguignon

rec.food.recipes archive

Yield: 4 servings
  
 5 medium onions sliced
 2 ts shortening
 1 ts salt
 1/2 ts crushed thyme
 1 1/2 tb flour
 1 1/2 c red burgundy
 1/2 lb fresh mushrooms
 2 lb stew meat
 1/2 ts crushed marjoram
 1/8 ts pepper
 3/4 c beef stock
  
 Cook and stir onions and mushrooms in hot shortening until onions
 are tender, drain on paper towels.
 Brown meat in same skillet, add more shortening as necessary. remove
 from heat.  Sprinkle seasonings over meat.  Mix flour and beef
 stock, pour into skillet. Heat to boiling, stirring constantly.
 Boil 1 minute.  Stir in burgundy.  Cover, simmer until meat is
 tender, 1 1/2 to 2 hours.
 The liquid should always just cover the meat.  (If necessary, add
 a little more bouillon and burgundy - 1 part bouillon to 2 parts
 burgundy.)  Gently stir in onions and mushrooms, cook uncovered 15
 minutes, or until heated through.