Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Make Ahead Boeuf Bourguinon




Source of Recipe


newspaper


Recipe Introduction


This Classic French 'stew' Burgundy Beef, is really wonderful!


List of Ingredients




4 lbs. lean chuck, cut into 1" cubes
1/2 lb. bacon, diced
1 doz. small silverskin onions, peeled
1/2 lb. fresh mushrooms
ground pepper
2 cloves garlic, minced
2 Tbsp. tomato paste (or ketchup)
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. nutmeg,
zest of half and orange (grated peel)
1 bay leaf
1 bottle good dry red wine or Burgundy wine
1/2 cup fresh parsley, chopped

Recipe




Saut� bacon until brown and crispy. Remove bacon and saut� onions until golden. Remove onions and store in jar in fridge. Brown meat evenly (may have to do 2 batches) in same pan. Put meat, juices and bacon in ovenproof stew pot. Sprinkle with freshly ground pepper, garlic and orange peel. Pour red wine over until it just barely covers meat. Heat for a few minutes. Cook in 250�-300� oven covered for 3 hours. Let cool, refrigerate. Saut� mushrooms in butter until browned, store in jar in fridge until next day.

When ready to serve:

Heat stew on stovetop, stirring in onions. Place all mushrooms in center of stew. Bake at 200� for 1 hour. At serving time, sprinkle top generously with chopped parsley. Serve with Burgundy wine, green salad, and a crusty french bread to "dip" into stew.