Boeuf  Bourguignon
French  Beef  Stew
 3  tbl  Butter
 3  lbs  Beef Shoulder  [cut in cubes]
   -or-  Bottom Round [cut in cubes]
         Flour seasoned with salt and pepper
 2  med  Onions [sliced]
 2  cup  Red Wine
 1  cup  Beef Bouillon
 

Bouquet Garni:
 1       Bay Leaf
 6 Sprgs Parsley
 1  top  Celery
 

 18 sml  White Onions
 6       Carrots  [peeled, cut in 1 inch slices]
 3  tbl  Butter
         Parsley  [minced]
 

Heat butter in heavy saucepan.

Sprinkle beef with seasoned flour and brown  well in saucepan.

Add onions and cook till golden.

Add wine, bouillon and the  bouquet.

Cover and simmer 1½ hours or until meat is almost tender.

Add onions and carrots.  Cover and cook 30 minutes longer.

Serve over noodles or with mashed potatoes.  Sprinkle with parsley.
 


 


 
 
 
 
 
 
 
 
 

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