Beef BourguignonnePosted by jerseyjan at recipegoldmine.com 7/21/01 4:07:37 pm A delightful dinner a friend made for me some time ago. Just had to have the recipe. A bit time consuming but well worth it! 3 slices bacon
1/4 cup oil
1 (3 pound) chuck roast
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 medium onions, diced
2 cloves garlic, minced
1/4 cup cognac or brandy
1 cup Burgundy wine
1 cup beef broth
2 bay leaves
8 carrots, cut up
1/2 pound tiny white onions
16 fresh whole mushrooms Brown bacon until crisp, then crumble. Add oil to bacon drippings. Cut chuck roast into 1-inch cubes, then toss pieces into a mixture of the flour, salt and pepper. Coat beef cubes and brown meat along with onions and garlic in the fat mixture. Drain off fat. Return the meat, onion and garlic to the pot. In a small saucepan heat cognac or brandy and set aflame, then pour over meat mixture. Stir in Burgundy wine, beef broth and bay leaves. Bring to a boil and simmer for 1 hour until tender. Add carrots, onions and mushrooms. Remove bay leaves and simmer another 20-30 minutes to cook vegetables. Stir in bacon; garnish with parsley. Serve over noodles. Can thicken with 2 teaspoons cornstarch mixed with water if desired. NOTE: I've improvised and made this in the crockpot too.
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