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    Boeuf Bourguigon

    Recipe Link: http://www.kitchenlink.com/cgi/msgbrd_frames?board=0&thread=11889

    List of Ingredients




    4 Lbs beef chuck*
    1/4 c Buttter or margarine
    6 Carrots;cut in 1/2-in slices
    2 Onions, chopped
    2 cn Beef broth; 13 1/2 oz each
    2 c Dry red wine
    1 cn (6-ounces) tomato paste
    1 Teaspoons fines herbes
    Salt & pepper to taste
    1/2 lb Fresh mushrooms, quarterd
    18 Sm White onions, peeled
    1/4 c Flour
    1/4 c Butter or margarine

    Recipe



    *Cut into 1-1/2 inch cubes
    Brown beef cubes on all sides in 1/4 cup hot butter or
    margarine in large skillet, or slow-cooker if it has a
    browning unit. Pour beef and drippings into
    slow-cooker. Add carrots, chopped onions, chopped
    garlic, beef broth, wine, tomato paste, fines herbes,
    salt and pepper, mushrooms, and white onions. Cover
    pot and set at Low. Cook for 10 hours. Remove lid and
    skim excess fat from surface. Turn heat setting to
    High. Cover and let bubble. In a bowl, mix flour and
    1/4 cup butter until creamy. Add to stew and sir
    until it is well blended and the stew thickens.
    Season to taste with salt and pepper. Serve hot with
    boiled potatoes. YIELD: Serves 8

 

 

 

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