Beef Bourguignon
A Uncategorized recipe with boneless beef chuck cut in 1 1/2-inch cubes, butter or margarine, brandy. Ready in 2h 30m, serves 6.
Curated byKavya Sharma🇮🇳
- 1
Slowly heat 4-quart Dutch oven with tight fitting lid.
- 2
Add 2 tablespoons butter.
butter or margarine - 3
Heat, do not burn.
- 4
In hot butter over high heat, brown beef cubes well, using a fourth at a time or just enough to cover bottom of Dutch oven.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)butter or margarine10 oz can condensed beef broth undiluted(1) - 5
Lift out beef as it browns.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)10 oz can condensed beef broth undiluted(1) - 6
Continue until beef is browned.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)10 oz can condensed beef broth undiluted(1) - 7
Add butter as needed.
butter or margarine - 8
Return beef to Dutch oven.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)10 oz can condensed beef broth undiluted(1) - 9
In small saucepan, heat 2 tablespoons brandy just until vapor rises.
brandy(3 tbsp)small white onions peeled about 12(1/2 lb)small fresh mushrooms(1/2 lb) - 10
Ignite; pour over beef.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)10 oz can condensed beef broth undiluted(1) - 11
As flame dies, remove beef.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)10 oz can condensed beef broth undiluted(1) - 12
Add 2 tablespoons butter to Dutch oven.
butter or margarine - 13
Heat slightly.
- 14
Add onions.
small white onions peeled about 12(1/2 lb) - 15
Cook over low heat, covered, until onions brown slightly.
small white onions peeled about 12(1/2 lb) - 16
Add mushrooms.
small fresh mushrooms(1/2 lb) - 17
Cook, stirring, 3 minutes.
- 18
Remove from heat.
- 19
Stir in flour, meat extract paste and tomato paste until well blended.
potato flour(2 1/2 tbsp)meat extract paste(2 1/2 tsp)tomato paste(2 tbsp) - 20
Stir in Burgundy, sherry, Port and broth.
burgundy(1 1/2 c)dry sherry(3/4 c)ruby port(3/4 c)10 oz can condensed beef broth undiluted(1) - 21
Preheat oven to 350°.
- 22
Bring wine mixture just to boiling, stirring.
- 23
Remove from heat.
- 24
Add beef, pepper and bay leaf.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)pepper(1/2 tsp)bay leaf(1)10 oz can condensed beef broth undiluted(1) - 25
Mix well.
- 26
Bake, covered, stirring occasionally, 1 1/2 hours or until beef is tender.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)10 oz can condensed beef broth undiluted(1) - 27
Add remaining brandy, little by little.
brandy(3 tbsp) - 28
Serves 6.
Nutrition Facts
Per serving
Rate this recipe
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Beef Bourguignon
A Uncategorized recipe with boneless beef chuck cut in 1 1/2-inch cubes, butter or margarine, brandy. Ready in 2h 30m, serves 6.
Curated byKavya Sharma🇮🇳
Directions
28 steps- 1
Slowly heat 4-quart Dutch oven with tight fitting lid.
- 2
Add 2 tablespoons butter.
butter or margarine - 3
Heat, do not burn.
- 4
In hot butter over high heat, brown beef cubes well, using a fourth at a time or just enough to cover bottom of Dutch oven.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)butter or margarine10 oz can condensed beef broth undiluted(1) - 5
Lift out beef as it browns.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)10 oz can condensed beef broth undiluted(1) - 6
Continue until beef is browned.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)10 oz can condensed beef broth undiluted(1) - 7
Add butter as needed.
butter or margarine - 8
Return beef to Dutch oven.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)10 oz can condensed beef broth undiluted(1) - 9
In small saucepan, heat 2 tablespoons brandy just until vapor rises.
brandy(3 tbsp)small white onions peeled about 12(1/2 lb)small fresh mushrooms(1/2 lb) - 10
Ignite; pour over beef.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)10 oz can condensed beef broth undiluted(1) - 11
As flame dies, remove beef.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)10 oz can condensed beef broth undiluted(1) - 12
Add 2 tablespoons butter to Dutch oven.
butter or margarine - 13
Heat slightly.
- 14
Add onions.
small white onions peeled about 12(1/2 lb) - 15
Cook over low heat, covered, until onions brown slightly.
small white onions peeled about 12(1/2 lb) - 16
Add mushrooms.
small fresh mushrooms(1/2 lb) - 17
Cook, stirring, 3 minutes.
- 18
Remove from heat.
- 19
Stir in flour, meat extract paste and tomato paste until well blended.
potato flour(2 1/2 tbsp)meat extract paste(2 1/2 tsp)tomato paste(2 tbsp) - 20
Stir in Burgundy, sherry, Port and broth.
burgundy(1 1/2 c)dry sherry(3/4 c)ruby port(3/4 c)10 oz can condensed beef broth undiluted(1) - 21
Preheat oven to 350°.
- 22
Bring wine mixture just to boiling, stirring.
- 23
Remove from heat.
- 24
Add beef, pepper and bay leaf.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)pepper(1/2 tsp)bay leaf(1)10 oz can condensed beef broth undiluted(1) - 25
Mix well.
- 26
Bake, covered, stirring occasionally, 1 1/2 hours or until beef is tender.
boneless beef chuck cut in 1 1/2-inch cubes(2 1/2 lb)10 oz can condensed beef broth undiluted(1) - 27
Add remaining brandy, little by little.
brandy(3 tbsp) - 28
Serves 6.
About this recipe
A Uncategorized recipe with boneless beef chuck cut in 1 1/2-inch cubes, butter or margarine, brandy. Ready in 2h 30m, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
