Recipe#1433

Title: Beef Bourguignon 05

From: "Tracy Riggs" ravinwulf@my-dejanews.com 
 Newsgroups: rec.food.recipes 
 Subject: Boeuf Bourguignon 
 Date: 16 Jul 1998 05:58:50 -0600 
 Message-ID: INHLJMMPHMEICAAA@my-dejanews.com

6 medium onions, sliced thin
 3 Tbsp. bacon grease
 2 1/2 lbs. lean beef, cut into 1 inch cubes
 1 1/2 Tbsp. flour
 Salt and pepper
 Pinch dried thyme
 Pinch dried marjoram
 1 cup beef broth or bouillon
 1 1/2 cups dry, red Burgundy
 1 lb. fresh mushrooms
 4 Tbsp. minced fresh parsley
 2 1/2 oz. (5 Tbsp.) Brandy
 Saute the onions in bacon grease until they are a dark, golden
 brown.  Remove the onions from the skillet and reserve them.  In
 the same fat (add more if needed), saute the beef cubes until they
 are brown on all sides.  When brown, sprinkle the cubes with flour,
 salt and pepper.  Add marjoram and thyme.  Turn the meat some more
 to brown the flour, then turn everything into a Dutch oven with a
 lid.  Pour broth and wine into the skillet and let it bubble; stir
 it up scraping up any meat bits from the bottom of the pan.
 Pour broth/wine over meat in Dutch oven and stir again.  Cover and
 let cook very slowly over very low heat for 3 hours.  Peek from
 time to time; add wine if the sauce is getting too thick.  At the
 end of 3 hours, put in browned onions and mushrooms (cut into fairly
 thick slices.)  Stir again and cook for another hour.  Just before
 serving, stir in the brandy, cover quickly, and let sit for 5
 minutes to blend.