Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!newsxfer3.itd.umich.edu!howland.erols.net!vixen.cso.uiuc.edu!ais.net!ameritech.net!uunet!in3.uu.net!198.68.191.16!news.accessone.com!newsfeed.slip.net!owl.slip.net!slip.net!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Boeuf Bourguignonne Followup-To: rec.food.cooking Date: 27 Feb 1997 20:05:45 -0800 Organization: Rutgers University Lines: 42 Approved: jphelps@slip.net Message-ID: Reply-To: Dave NNTP-Posting-Host: slip-3.slip.net Submitted by: jmckerr@island.net Boeuf Bourguignonne Also easier to say Beef Burgundy. This is meant for a slow cooker, but I think a crockpot would work well, too. 6 lbs beef rump or chuck, cut in 1 1/2-inch cubes 2 medium onions, sliced Salt and pepper, to taste 1/3 c flour 2 cans condensed beef broth 3 cups red or Burgundy wine 2 tbls tomato paste 4 cloves garlic, minced 1 1/2 tsp whole thyme 2 whole bay leaves 10-12 small white onions (optional) Mushrooms (I use fresh and add towards the end.) Put beef cubes and onions in cooker. It is not necessary to brown meat first. Blend remaining ingredients together, stir into meat in cooker. Set cooker on low. Cover and slow cook for 8-10 hours (I use sirloin tip roast, and it cooks in much less time). Serve over cooked rice or noodles. If it needs thickening, turn up heat and blend flour with water into mixture. Serves 6-8. Jane McKerricher Nanaimo, B.C. === Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.