Beef Bourguignonne

[Kitchen Witch]

Beef Bourguignonne

This is a family favorite, it takes some time to make, but Oh, it is worth the effort. Make several recipes to freeze and you will really enjoy many more meals without any effort! And that is called E-Z COOKIN"!

Cut 5 pounds of chuck beef into large cubes. Roll the cubes in flour and brown them on all sides in a skillet over high heat in 1/4 cup each of butter and olive oil. Sprinkle the meat with salt and pepper, pour over it 1/4 cup of warmed Cognac, and ignite the spirit. (stand back!!!!!!!!!) When the flame dies, transfer the meat to a casserole.

To the skillet add 1/2 pound of bacon, diced, 4 garlic cloves, 2 carrots, 2 leeks, and 4 medium onions, all coarsely chopped and 2 tablespoons of chopped parsley and cook, stirring, unti the bacon is crisp and the veges are lightly browned. Transfer the veggies to the casserole, add 2 bay leaves, 1 teaspoon thyme, 1 bottle of Burgundy, and enough water to just cover the meat. Cook the beef in a moderate oven at 350 degrees F for 1 1/2 to 2 hours. Stir in bit by bit 1 tablespoon of flour mixed to a paste with 1 tablespoon of butter and cook the beef for 2-3 hours longer.



Brown 2 pounds small onions in butter with a sprinkling of sugar. Add a little red wine, cover and cook for about 15 minutes, or until the onions are almost tender.



Sauté 1 pound of mushroom caps in a little butter and olive oil until they are lightly browned on one side. Sprinkle them with lemon juice, and turn them to brown the other side. keep them warm, but do not cover.

To serve , add the onions to the casserole, arrange the mushroom caps on top and sprinkle with finely chopped parsley. Serves 12."

We like this with noodles, potatoes or home made spatzle.