Subject: Beef Bourguignon (3) Collection
From: "Amanda" <[email-masked]>
Date: 8 Jun 2000 10:01:11 -0600
Newsgroups: rec.food.recipes

Beef Bourguignon
Royal Beef Bourguignon
Beef Bourguignon with Brandy

   *  Exported from  MasterCook  *

                           Beef Bourguignon

Recipe By     : Crockery Cooking
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef/Veal                        Crockpot
              Stews

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1      Cup           Dry red wine
 2      Tablespoons   Olive oil
 1      Large         Onion -- sliced
   1/2  Teaspoon      Thyme
 2      Tablespoons   Parsley -- chopped
 1                    Bay leaf
   1/4  Teaspoon      Pepper
 2      Pounds        stewing beef, cut into 1 1/2-inch cubes
 3      Slices        Bacon (thick-cut is possible) -- diced
12      Small         White onions
   1/2  Pound         Sliced mushrooms
 2      Cloves        Garlic -- minced
 1      Teaspoon      Salt

Combine first seven ingredients, mix well, add beef.
Marinate at least 3 hours (overnight if refrigerated)
Drain meat, reserving marinade. In skillet, saute bacon and remove.
Brown meat in bacon fat.
Combine beef, bacon, vegetables and seasonings in slow cooker.
Pour over enough marinade to cover. Cook on low 8-10 hours.

MMMMM----- Recipe via Meal-Master (tm) v8.04

    Title: ROYAL BEEF BOURGUIGNON
 Categories: Beef
    Yield: 6 servings

    2 lb Top round steak; 2" cubes
    2 Tbsp Butter ; melted
    3 Tbsp All-purpose flour
  1/2 cup  Dry sherry
    5 slice Bacon
   24 small Onions; peeled; about 1 lb.
    1 lb Mushrooms; small, fresh
  3/4 cup  Consomme; undiluted
  1/4 cup  Water
    1 cup  Burgundy
    2 Tbsp Tomato paste
    2    Bay leaves
      pinch Chives; frozen, chopped
      pinch Thyme; dried
      pinch Tarragon; dried
      pinch Parsley; chopped

Brown steak in butter in a heavy Dutch oven.  Combine flour and
sherry, stirring until well blended; stir into Dutch oven.
Cook bacon until crisp; drain, reserving drippings.  Crumble bacon,
and add to steak.
Saute onions in bacon drippings until tender; remove with a slotted
spoon, and add to steak.  Saute mushrooms in remaining bacon
drippings; drain well, and set aside.
Add remaining ingredients, except mushrooms, to steak; cover and
simmer over low heat 1-1/2 hours.  Add mushrooms; cover and simmer an
additional 30 minutes.

SOURCE: Southern Living Magazine

Exported from  MasterCook  *

                  BEEF BOURGUIGNON WITH BRANDY

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Casseroles

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 3       lb           Stew beef, cubed
 1 1/2   cup            Brandy
 2 1/2   cup            Red wine
   1/2   cup            Butter
   1/2   lb           Mushrooms, whole
   1/2   lb           Pearl onion
 1       Tbsp            Tomato paste
 2       ea           Garlic cloves, chopped
 1       ea           Bay leaf
   1/2   tsp            Thyme
 1       can           Beef stock (10.5 oz)
   1/4   cup            Flour

Marinate beef in 1/3 of brandy and red wine for at least 1 hour.  Turn
occasionally. In large heavy skillet heat half the butter until
foamy.Mix together flour with salt and pepper to taste.  Roll beef
cubes in flour, place in hot butter and brown, removing cubes as they
are done. In separate skillet, heat remaining butter; add onions;
stir, cover and simmer over low heat 2 min.  Add mushrooms, turn up
heat and saute' 3 minutes.  Remove from heat; add tomato paste,garlic
and 1 Tbsp flour. Mix until smooth.  Add remaining brandy, red wine,
beef stock, bay leaf, thyme, salt + pepper to taste. Boil, reduce
heat. Simmer 15 min.Add beef and simmer 1 1/2 hours.
 From: [email-masked] (Tzigane)

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