Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!dca1-hub1.news.digex.net!intermedia!newspeer2.tds.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Amanda" Newsgroups: rec.food.recipes Subject: Beef Bourguignon (3) Collection Followup-To: rec.food.cooking Date: 8 Jun 2000 10:01:11 -0600 Organization: gate.net Lines: 119 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: "Amanda" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:42348 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: tzi1@slosh.com (Tzigane) ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.