Boeuf Bourguignon
- Number of Servings: 20
Ingredients
5 lb. chuck, trimmed of all fat, in 2" cubesall purpose flourbutter1/4 tsp. pepper1/4 cup cognac1- 2 1/4 oz bottle meat extract paste1/2 lb. sliced bacon, diced4 garlic cloves, minced2 carrots, coarsely chopped2 leeks, coarsely chopped2 cups onions coarsely chopped snipped parsley2 bay leaves1 tsp. dried thyme,1 cup sweet sherry2 lb. small white onions2 tsp. sugar2 lb. fresh mushrooms2 tsp. lemon juice
day before:
1. roll beef cubes in 1/3 cup flour.
In 1/4 cup hot butter in dutch oven, brown meat on all sides.
Sprinkle with pepper; pour cognac then ignitge with a match. Qhen flame dies ut, stir in meat-extract paste.
2. Start heating oven to 350.F. To beeff, add bacon, garlic carrots, leeks, chopped onions, 1 TBS snipped parsely, bay leaves, thyme, 1 cup burgandy, 1 cup sherry. Bake covered 2 1/2 hrs. or until beef is tender.
3. When meat is fork tender, remove from dutch oven.
Then put all vegetables and liquid through a course strainer or food mill, mashing vegetables as you strain.
Return strained liquids and meat to dutch oven, Refridgerate.
About 45 minutes before serving;
Start re-heating meat mixture in dutch oven over low heat on top of range.
Now, in 2 TBS. hot butter, in skillet, brown whole onions well, on all sides; add 1 tsp. sugar, 1/2 cup burgandy; cook covered 15-20 mins, or unjtil onions are tender, adding 1/4 cup water if needed.; add to meat, withliquid and 1 TBS. sugar.
In 2 TBS. butter, in skillet, saute' half of the mushroom caps untill golden on one side; sprinkle with 1 tsp. lemon juice, turn to brown other side; add to meat mixture. Repeat sauteing rest of mushrooms, keep warm, uncovered.
To serve:
Pour meat mixture from dutch oven into 3 qt. casserole or serving dish; garnish with remaining mushroom caps and snipped parsley.
Serving Size: 20-1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user NEM576.
1. roll beef cubes in 1/3 cup flour.
In 1/4 cup hot butter in dutch oven, brown meat on all sides.
Sprinkle with pepper; pour cognac then ignitge with a match. Qhen flame dies ut, stir in meat-extract paste.
2. Start heating oven to 350.F. To beeff, add bacon, garlic carrots, leeks, chopped onions, 1 TBS snipped parsely, bay leaves, thyme, 1 cup burgandy, 1 cup sherry. Bake covered 2 1/2 hrs. or until beef is tender.
3. When meat is fork tender, remove from dutch oven.
Then put all vegetables and liquid through a course strainer or food mill, mashing vegetables as you strain.
Return strained liquids and meat to dutch oven, Refridgerate.
About 45 minutes before serving;
Start re-heating meat mixture in dutch oven over low heat on top of range.
Now, in 2 TBS. hot butter, in skillet, brown whole onions well, on all sides; add 1 tsp. sugar, 1/2 cup burgandy; cook covered 15-20 mins, or unjtil onions are tender, adding 1/4 cup water if needed.; add to meat, withliquid and 1 TBS. sugar.
In 2 TBS. butter, in skillet, saute' half of the mushroom caps untill golden on one side; sprinkle with 1 tsp. lemon juice, turn to brown other side; add to meat mixture. Repeat sauteing rest of mushrooms, keep warm, uncovered.
To serve:
Pour meat mixture from dutch oven into 3 qt. casserole or serving dish; garnish with remaining mushroom caps and snipped parsley.
Serving Size: 20-1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user NEM576.
Nutritional Info Amount Per Serving
- Calories: 490.2
- Total Fat: 28.2 g
- Cholesterol: 82.8 mg
- Sodium: 160.5 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.4 g
- Protein: 34.3 g
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